Recipes
Cheese and Vegetable Frittata
This frittata celebrates kitchen creativity, turning whatever vegetables you have into a tasty dish. With just a few ingredients and quick prep, you can whip this up for brunch or a light lunch. It's truly flexible, allowing you to mix and match to your liking.
Serves
4
Prep Time
10 min
Cook Time
15 min
Print RecipeIngredients
- 4 cups (1 L) mixed vegetables, fresh or frozen
- 6 eggs
- ½ tsp (2.5 mL) dried basil
- ¼ tsp (1.25 mL) salt
- ⅛ tsp (0.5 mL) pepper
- 1 tsp (5 mL) vegetable oil
- 1 medium onion, sliced
- 2 garlic cloves, minced
- ¾ cup (175 mL) shredded light Cheddar or Swiss cheese
Instructions
- Step 1
Bring 2 cups (500 mL) salted water to boil in medium saucepan, Add vegetables and cover. Cook just until tender, then drain. Cut any larger vegetables.
- Step 2
Whisk eggs, basil, salt and pepper in small bowl.
- Step 3
Heat oil in 10-inch (25 cm) non-stick skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until soft, about 4 minutes.
- Step 4
Stir in cooked vegetables. Pour egg mixture over vegetables in skillet. As mixture sets around edge of skillet, with spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cover and cook until bottom is set and top is almost set.
- Step 5
Sprinkle cheese over top. Cover skillet with lid and cook for another minute to melt cheese.
- Step 6
Cut frittata into wedges to serve.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 212 |
| Fat | 11 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Carbohydrate | 12 g |
| Fibre | 3 g |
| Sugars | 4 g |
| Protein | 16 g |
| Sodium | 418 mg |
