Ingredients for Three Egg Vegetable Frittata
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How to Make Three Egg Vegetable Frittata
- Spray a 9-inch non-stick skillet with cooking spray.
- Add 1 tablespoon olive oil to the skillet and sauté 1/2 cup chopped onion, 1/2 cup chopped green bell pepper, and 1/2 cup sliced mushrooms over medium heat until softened (about 5 minutes).
- In a bowl, whisk together 3 large eggs, 1/4 cup milk, and a pinch of salt and pepper.
- Pour the egg mixture evenly over the sautéed vegetables.
- If desired, crumble 2-3 slices of cooked bacon over the egg mixture.
- Slice 1 medium tomato and arrange the slices on top of the eggs, slightly overlapping.
- Sprinkle 1/2 cup shredded cheddar cheese evenly over the tomatoes.
- Reduce heat to low, cover the skillet, and cook for 15-20 minutes, or until the cheese is melted and the eggs are set.
- Remove from heat and let stand for 5 minutes to allow the frittata to firm up.
- Carefully slide the frittata onto a plate and cut into wedges.
- Serve warm with a side salad and crusty Italian bread (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
13g
Fat
42g
Carbs
1g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Very Low Carbs Omelets And Frittatas Breakfast Main Dish Eggs Dairy American Easy Vegetarian Eggs Stove Top Dietary One Dish Meal Low Sodium Low Carb Northeastern United States Low In Something Taste Mood Savory Equipment Number Of Servings Presentation Served Hot
