Very Vegetable Frittata
This frittata is packed with a full five cups of vegetables!
Servings: 4 servings
Ingredients
- 4 large eggs
- 3 large egg whites
- 1 cup nonfat milk
- 1 tablespoon chopped chives
- 1 teaspoon Dijon mustard
- ⅓ cup finely chopped onion
- 1 cup chopped mushrooms
- 1 cup chopped broccoli
- 1 cup chopped cauliflower
- 1 cup chopped zucchini
- 1 cup halved cherry or pear tomatoes
- ⅓ cup crumbled feta cheese
- salt and pepper, to taste
- arugula, for serving (completely optional)
Instructions
- In a medium bowl, whisk together the eggs, egg whites, milk and Dijon mustard; set aside.
- In a 10 to 12 inch ovenproof nonstick skillet, spray with cooking spray and heat to medium high. Sauté onion until softened, about 2 minutes. Add the mushroom, broccoli, cauliflower and zucchini to the skillet. Sauté until slightly softened, another 3 to 4 minutes.
- Whisk the egg mixture again, then pour over the vegetables. Sprinkle tomatoes and feta cheese on top. Place a lid on the skillet, reduce heat to medium and cook until the bottom and sides of the frittata are firm, 8 to 10 minutes. Preheat the oven broiler.
- Place the skillet under the broiler and broil until the frittata is cooked through (no longer jiggly) and slightly browned on top, about 5 minutes (watch closely). Cut into 4 wedges and serve immediately over a handful of arugula, if desired.
Nutrition
Serving: 1serving | Calories: 227kcal | Carbohydrates: 22g | Protein: 19g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 199mg | Sodium: 643mg | Potassium: 1134mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1619IU | Vitamin C: 117mg | Calcium: 240mg | Iron: 3mg