2 t of Olive Oil
1 cup Frozen Corn
1 Medium Zucchini, Diced
½ Red Onion, Diced
1 t Dried Basil
1 t Minced Garlic
Kosher Salt and Cracked Black Pepper to taste
Vegan Gourmet Cheese Alternative- Cheddar
6-8 Free Range Eggs
¼ cup Blue Diamond Natural Almond Breeze- Original
Combine all ingredients except the eggs and milk substitute in a skillet; cook on low heat.
Whisk 6-8 eggs with milk and pour into the pan with the veggies. Cook on low until it starts to set. Transfer to an oiled baking dish. Bake on 350 for 20 minutes or until desired doneness; top with cheddar cheese substitute.
Additional ideas:
Play with the veggie combination... we add mushrooms, salsa, spinach, or any fresh veggies we have on hand.
Add your favorite breakfast meat to the dish.
Serve with Corn Tortilla's for a breakfast buritto.
Top with Tofutti Better Than Sour Cream.
1 cup Frozen Corn
1 Medium Zucchini, Diced
½ Red Onion, Diced
1 t Dried Basil
1 t Minced Garlic
Kosher Salt and Cracked Black Pepper to taste
Vegan Gourmet Cheese Alternative- Cheddar
6-8 Free Range Eggs
¼ cup Blue Diamond Natural Almond Breeze- Original
Combine all ingredients except the eggs and milk substitute in a skillet; cook on low heat.
Whisk 6-8 eggs with milk and pour into the pan with the veggies. Cook on low until it starts to set. Transfer to an oiled baking dish. Bake on 350 for 20 minutes or until desired doneness; top with cheddar cheese substitute.
Additional ideas:
Play with the veggie combination... we add mushrooms, salsa, spinach, or any fresh veggies we have on hand.
Add your favorite breakfast meat to the dish.
Serve with Corn Tortilla's for a breakfast buritto.
Top with Tofutti Better Than Sour Cream.
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