This dairy-free asparagus mushroom frittata with almond ricotta is perfect for weekend brunch, Sunday meal prep or a quick weeknight dinner.
Preheat the oven to 400°F.
Whisk the eggs and almond milk. Season with salt and fresh cracked black pepper. Heat ½ tablespoon avocado oil in a 10-inch cast-iron skillet over medium heat. Add the shallots and a pinch of salt and pepper. Cook, stirring occasionally, until the onions start to soften about 2 minutes. Add the asparagus and mushroom. Continue cooking until the mushrooms have softened and the asparagus is tender, about 5 minutes. Add the egg mixture and gently shake the pan to evenly distribute the veggies. Add small 1/2 teaspoon dollops of the almond ricotta on top the mixture. Bake 20-25 minutes or until the eggs are set.
Slice leftovers and store in an airtight container for 3-4 days.
Frittatas are incredibly versatile. Feel free to use up whatever veggies you have in your fridge.
The recommended milk to egg ratio is 1/2 cup milk for every 12 eggs. I personally prefer a little more milk. This recipe calls for 1/2 cup milk to 10 eggs. Feel free to use a l/3 cup milk or add two more eggs.
This recipe is dairy-free. You can use whatever dairy-free milk you prefer. Just make sure it’s plain, unsweetened. I use Kite Hill almond ricotta, feel free to use feta or dairy ricotta if you’d like.