#BaptistHealthy Easy Eats: Mother’s Day Vegetable Frittata

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May 7, 2020


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Wake up Mom on this Mother’s Day to a homemade breakfast in bed with this delicious vegetable frittata. Eggs are a natural source of protein and other nutrients, including vitamin D and 13 other essential vitamins and minerals.

Combined with vegetables like mushrooms, bell peppers and zucchini, frittatas are one of the most versatile dishes. Suitable for breakfast, brunch, and dinner, they can be prepared right before mealtime or well in advance.

Delicious either hot or cold, frittatas provide an ideal canvas for all those end-of-the-week veggies – aiming for no food waste. Round it out and make it a complete meal with whole grain toast and some mixed greens.  

Happy Mother’s Day!

Mother’s Day Vegetable Frittata

Makes 4 servings

Ingredients:

  • 7 large eggs
  • ½ teaspoon black pepper
  • 4 teaspoons olive oil
  • 1 (8-oz) package Cremini mushrooms, sliced
  • ½ medium onion, diced
  • 1 cup multicolored mini bell peppers, cut crosswise into ¼-inch thick rings
  • 1 cup zucchini, diced
  • 1 ½ ounces reduced-fat feta cheese, crumbled (about 1/3 cup)

Preparation:

  • Preheat oven to 400°F.
  • Combine eggs, salt, and black pepper in a medium bowl, stirring with a whisk.
  • Heat oil in a 10-inch ovenproof nonstick skillet over medium-high.
  •  Add mushrooms and sauté 6 minutes. 
  • Add bell peppers and zucchini; cook 5 minutes or until tender.
  • Remove pan from heat; pour egg mixture over vegetable mixture in pan. 
  • Sprinkle with feta cheese.
  • Bake at 400°F for 8 to 10 minutes or until egg is set. 
  • Cut into 4 wedges.
  • Garnish with cilantro and cut cherry tomatoes, if desired.

Nutritional information:  Serving size 1 wedge: Calories 228, Fat13.75g, Carbohydrate 7g, Sodium 273mg, Protein 17.75g.

About the Author
Amy Kimberlain is a registered dietitian and Certified Diabetes Educator and Care Specialist (CDCES) with Community Health at Baptist Health South Florida. Ms. Kimberlain has 20 years of experience in nutrition and dietetics. Active in the community, she has contributed her expertise to various public health initiatives, including childhood obesity, diabetes and family health. Ms. Kimberlain is an academy media spokesperson for the Academy of Nutrition and Dietetics, the world’s largest organization of food and nutrition professionals. She earned bachelor’s degrees in nutrition and Spanish from Florida State University. She is also an avid runner and registered yoga teacher.

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