Ingredients for Mixed Vegetable Frittata
- 1 tablespoon olive oil
- Pesto Sauce
- 2 cloves minced garlic
- Green Onion
- Red Bell Peppers
- Asparagus
- 1 cup chopped zucchini
- 1/2 cup sliced mushrooms
- Baby Spinach
- Egg Beaters Egg Substitute
- Cheddar Cheese
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How to Make Mixed Vegetable Frittata
- Preheat oven to 400°F (200°C).
- In a medium oven-safe skillet (10-inch), heat 1 tablespoon olive oil over medium heat. Add 2 tablespoons pesto and 2 cloves minced garlic.
- Sauté for 1 minute, until fragrant.
- Add 1/2 cup chopped onion and 1/2 cup chopped bell pepper. Sauté for 2-3 minutes.
- Add 1 cup chopped asparagus or broccoli florets. Cook for 2-3 minutes.
- Stir in 1 cup chopped zucchini and 1/2 cup sliced mushrooms. Cook for 2-3 minutes.
- Add 5 ounces fresh spinach and cook until wilted and dark green (about 2 minutes).
- Evenly distribute the vegetables in the skillet.
- In a bowl, whisk together 6 large eggs with 1/4 cup milk or cream and a pinch of salt and pepper.
- Pour the egg mixture evenly over the vegetables.
- Cook on the stovetop over medium-low heat for 3-4 minutes, until the edges are set.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is puffed and golden brown and the eggs are set.
- Remove from oven and sprinkle with 1/2 cup shredded cheese (cheddar, mozzarella, or your choice).
- Place under the broiler for 1-2 minutes, to melt the cheese and lightly brown the top.
- Let cool slightly before cutting into wedges and serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
12g
Fat
17g
Carbs
2g
