Very Vegetable Frittata
Recipe by: Lori from Recipegirl.com
This dish is loaded with vegetables and 17 grams of protein!
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)
Preparation
- In a medium bowl, whisk together the eggs, egg whites, milk and Dijon mustard; set aside.
- In a 10 to 12-inch ovenproof nonstick skillet, spray with cooking spray and heat to medium-high.
- Saute onion until softened- about 2 minutes.
- Add the mushroom, broccoli, cauliflower and zucchini to the skillet. Saute until slightly softened- another 3 to 4 minutes.
- Whisk the egg mixture again, then pour over the vegetables.
- Sprinkle tomatoes and feta cheese on top.
- 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.
- Preheat the oven broiler.
- 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).
- 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.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 170 |
| Fat | 7g |
| Saturated Fat | 3g |
| Cholesterol | 187mg |
| Sodium | 337mg |
| Carbohydrates | 10g |
| Dietary Fiber | 2g |
| Protein | 17g |
Reviews
Share your experience on how you made this recipe your own.
Share Yours
Did you make this recipe? Share a photo! Did you put your own spin on it? Share the recipe!