May 18, 2018 by John Fernandez and Tanya Racoobian
#BaptistHealthy: Veggie Frittata (Video)
A frittata is a versatile dish. Suitable to serve for breakfast, lunch or dinner, they can be made right before mealtime or well in advance. Frittatas are delicious hot or cold and also an ideal canvas for all of those veggies left over at the end of the week.
- 7 large eggs
- ½ teaspoon black pepper
- 4 teaspoons olive oil
- 1 (8 oz) package cremini mushrooms, sliced
- ½ medium onion, diced
- 4 ounces multicolored mini bell peppers, cut crosswise into ¼-inch thick rings
- 4 ounces zucchini, diced
- 1 ½ ounces reduced-fat feta cheese, crumbled (about 1/3 cup)
- 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 heat. Add mushrooms, 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 (per serving): calories 228, Fat 13.75g, Carbohydrate 7g , Sodium 273mg, Protein 17.75g