Loaded Vegetable Frittata
Loaded Vegetable Frittata recipe
Yield
3 servingsPrep
5 minCook
12 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
green chili peppers
red peppers, yellow peppers |
*
|
| ¼ | cup |
onions
|
|
| ¼ | cup |
mushrooms
|
*
|
| ¼ | cup |
broccoli florets
|
|
| ¼ | cup |
winter squash
|
*
|
|
olive oil
as needed |
*
|
||
| 6 | large |
eggs
|
|
|
milk
as needed |
*
|
||
| ½ | cup |
cheese
grated (Cheddar, Swiss or Parmesan) |
|
|
salt
to taste |
*
|
||
|
black pepper
freshly-ground, to taste |
*
|
||
|
parsley sprigs
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
green chili peppers
red peppers, yellow peppers |
*
|
| 59 | ml |
onions
|
|
| 59 | ml |
mushrooms
|
*
|
| 59 | ml |
broccoli florets
|
|
| 59 | ml |
winter squash
|
*
|
| 1 | x |
olive oil
as needed |
*
|
| 6 | large |
eggs
|
|
| 1 | x |
milk
as needed |
*
|
| 118 | ml |
cheese
grated (Cheddar, Swiss or Parmesan) |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly-ground, to taste |
*
|
| 1 | x |
parsley sprigs
for garnish |
*
|
Directions
Preheat oven to 350℉ (180℃).
Gently sauté the vegetables in a 9- or 10-inch oven-proof skillet in the olive oil until just soft.
Mix eggs with a little milk, then pour over and around the vegetables. Sprinkle cheese over the top.
Cook over medium heat enough to set the eggs, then place in the oven to finish the cooking.
Bake until the top of the frittata is no longer runny.
Garnish and serve.
