Very Vegetable Frittata

Photo of Very Vegetable Frittata
Prep Time
25 min
Cook Time
18 min
Yield
4 servings
Recipe by:

This dish is loaded with vegetables and 17 grams of protein!

Make This Recipe

Ingredients

  • 4 Eggland's Best Eggs (large)
  • 1/3 cup Eggland's Best Egg Whites
  • 1 cup non-fat milk
  • 1 tablespoon chopped chives
  • 1 teaspoon Dijon mustard
  • 1/3 cup finely chopped onion
  • 1 cup chopped mushrooms
  • 1 cup chopped broccoli
  • 1 cup chopped cauliflower
  • 1 cup chopped zucchini
  • 1 cup halved cherry or pear tomatoes
  • 1/3 cup crumbled feta cheese
  • salt and pepper, to taste
  • arugula, for serving (optional)
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Preparation

  1. In a medium bowl, whisk together the eggs, egg whites, milk and Dijon mustard; set aside.
  2. In a 10 to 12-inch ovenproof nonstick skillet, spray with cooking spray and heat to medium-high.
  3. Saute onion until softened- about 2 minutes.
  4. Add the mushroom, broccoli, cauliflower and zucchini to the skillet. Saute until slightly softened- another 3 to 4 minutes.
  5. Whisk the egg mixture again, then pour over the vegetables.
  6. Sprinkle tomatoes and feta cheese on top.
  7. Place a lid on the skillet, reduce heat to medium and cook until the bottom and sides of the frittata are firm- 8 to 10 minutes.
  8. Preheat the oven broiler.
  9. Place the skillet under the broiler and broil until the frittata is cooked through (no longer jiggly) and slightly browned on top- about 5 minutes (watch closely).
  10. Cut into 4 wedges and serve immediately- serve over a handful of arugula, if desired.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 170
Fat 7g
Saturated Fat 3g
Cholesterol 187mg
Sodium 337mg
Carbohydrates 10g
Dietary Fiber 2g
Protein 17g