Potato Crust Veggie Frittata

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Delicious and healthy dairy free veggie frittata with a crispy potato crust. Packed with spinach and sun dried tomatoes, this is the perfect gluten free and Whole30 brunch or breakfast!

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INGREDIENTS

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INSTRUCTIONS

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Sauté onion in avocado oil for 3 minutes. Stir in garlic and spinach. Cook until almost wilted down.

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Remove the vegetables from the skillet, and stir together with sun dried tomatoes. Set aside.

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Drain the potatoes and place them in a heated skillet. Cover with a lid, cook for 2 minutes. Add the cooked veggies.

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Whisk together all the ingredients for the eggs, then pour over the vegetables to cover them.

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Bake for 10-12 minutes, until the eggs are puffed and set. Cool and enjoy!

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