Vegetable Frittata

A light and fluffy egg frittata packed with vibrant vegetables and cheese, served with a fresh green salad and toasted bread for a perfect simple meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.30/serving

Dietary

• Vegetarian
• Nut-Free
• Soy-Free
• Pescatarian
• High-Protein

Tags

• bake
• comfort food
• healthy
• quick
• savory

Ingredients

• 1 tablespoon olive oil
• 0.5 cup red onion (chopped)
• 1 cup zucchini (chopped)
• 0.5 cup red bell pepper (chopped)
• 6 eggs (large)
• 0.25 cup milk
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper (freshly ground)
• 0.5 cup Monterey Jack cheese (shredded)
• 4 cup mixed green salad (pre-washed)
• 0.25 cup Italian dressing (your favorite)
• 4 slice whole wheat bread (toasted)

Instructions

1. Preheat broiler to high. Heat olive oil in an oven-safe, non-stick 8-inch skillet over medium heat.
2. Add chopped red onion, chopped zucchini, and chopped red bell pepper to the skillet. Cook for 5-7 minutes until vegetables are tender-crisp. Remove skillet from heat.
3. In a medium bowl, whisk together eggs, milk, kosher salt, and black pepper. Stir in half of the shredded Monterey Jack cheese.
4. Pour egg mixture over the vegetables in the skillet. Return skillet to medium-low heat and cook undisturbed for 5-7 minutes, until the edges are set and the center is mostly firm.
5. Sprinkle the remaining shredded Monterey Jack cheese over the frittata. Transfer the skillet to the preheated broiler and broil for 2-3 minutes, watching carefully, until the cheese is melted and lightly golden.
6. While the frittata cooks, toss mixed green salad with Italian dressing. Toast bread.
7. Slice frittata into wedges and serve immediately with the green salad and whole wheat toast.

Notes

You can use any combination of quick-cooking vegetables you have on hand, such as mushrooms, chopped broccoli, or cherry tomatoes.

Nutrition (per serving)

• Calories: 360
• Protein: 24.5 g
• Carbohydrates: 28.1 g
• Fat: 17.5 g
• Fiber: 5.2 g
• Sodium: 720 mg
• Saturated Fat: 7.5 g
• Sugar: 5.1 g
• Cholesterol: 290 mg