Very Vegetable Frittata
This dish is packed with fresh, colorful vegetables and 17 grams of protein, making it a satisfying and nourishing choice for any meal. It’s simple enough for a weeknight dinner but flavorful enough to impress family or friends.
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 |
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