Garden Harvest Frittata with Okra
Okra adds great taste and texture to this veggie-filled frittata!
Make This Recipe
Ingredients
- 6 Eggland's Best eggs
- 1/4 cup light sour cream
- 1/2 cup colby jack cheese, shredded
- 1 tomato, diced
- 1 jalapeno pepper, seeded and diced
- 3 green onions, sliced
- 1 cup sliced okra
- 2 tablespoons olive oil
- Sea salt and fresh ground black pepper to taste
Preparation
Preheat oven broiler.
Heat olive oil in a large non-stick, oven-proof skillet; add okra, peppers and green onions and sautee for 3 minutes, or until okra begins to soften.
In a large bowl, whisk eggs until frothy; add sour cream and continue to whisk until well combined; stir in diced tomatoes and cheese.
Add eggs to skillet with okra mixture; using a heat-proof spatula, carefully scrape along the outside edge of the pan as eggs are cooking; run spatula through the middle of the eggs, to ensure all eggs cook well.
When eggs are almost set, place pan under broiler to finish frittata, approximately 2 minutes or until eggs are fully set.
Allow to cool slightly before serving.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 139 |
| Fat | 9g (60% calories from fat) |
| Saturated Fat | 5g |
| Cholesterol | 178mg |
| Sodium | 144mg |
| Carbohydrates | 5g |
| Dietary Fiber | 1g |
| Protein | 9g |