Recipes
Veggie Frittata
A frittata is just a quiche without a crust. Make it your way, using your favourite flavours!
Serves
6
Prep Time
20 min
Cook Time
50 min
Print RecipeIngredients
- 2 tbsp (30 mL) olive oil
- 1 onion, diced
- 1 cup (250 mL) assorted mushrooms, sliced
- 1 cup (250 mL) broccoli florets
- 1 cup (250 mL) cherry tomatoes, halved
- 8 asparagus spears, woody ends removed, cut into 1-inch (2.5 cm) pieces
- 8 eggs
- 1 cup (250 mL) milk or cream
- 1 tsp (5 mL) onion powder
- Salt and pepper
- 1 cup (250 mL) frozen hash brown potatoes (diced)
- 1 ½ cups (375 mL) shredded mozzarella cheese
Instructions
- Step 1
Preheat oven to 350°F (180°C).
- Step 2
In a large skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, for 2 minutes. Add mushrooms, broccoli, tomatoes, and asparagus; cook, stirring occasionally, until veggies are tender-crisp, about 5 minutes. Remove from heat.
- Step 3
In a large bowl, whisk together eggs and milk until blended. Add onion powder and season with salt and pepper. Add vegetables, hash browns and cheese and stir to combine.
- Step 4
Pour egg mixture into a greased 9-inch (23 cm) square baking pan. Bake, uncovered, until a knife inserted into the center comes out clean, 45 to 50 minutes.
- Step 5
Let stand for 10 minutes before cutting.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 354 |
| Fat | 22 g |
| Saturated Fat | 8 g |
| Trans Fat | 0 g |
| Carbohydrate | 18 g |
| Fibre | 3 g |
| Sugars | 5 g |
| Protein | 22 g |
| Sodium | 473 mg |
