Herb and Veggie Frittata
Fresh vegetables and herbs combine for a healthy, hearty breakfast.
  • Makes: 8 servings
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Difficulty Rating: Easy

  • Nutrition Highlights: Per serving: 292 calories, 20g fat, 340mg sodium, 21g protein, 1g fiber, 358mg cholesterol, 6g carbohydrates

  • Recipe Created By:
  • Recipe From: Illinois Partners

Ingredients

  • 2 teaspoons extra virgin olive oil
  • ½ cup mushrooms, chopped
  • 1 cup baby spinach
  • 4 tablespoons tomatoes, finely diced
  • 4 large eggs
  • ½ cup milk
  • ½ cup sharp cheddar cheese, shredded and divided
  • salt and pepper, to taste
  • 2 tablespoons fresh chives, finely diced and divided

Instructions

  1. Heat oven to 350 degrees.
  2. Heat extra-virgin olive oil in an oven-safe saute pan over medium-high heat. Add the mushrooms and saute until softened, about 2 to 3 minutes. Turn off heat. Add the spinach and tomatoes, and cook for another 2 to 3 minutes.
  3. In a separate bowl, whisk together the eggs, milk and ¼ cup cheese. Season with salt and pepper and 1 tablespoon chives.
  4. Pour the egg mixture evenly into the skillet over the vegetables. Let sit, without stirring, until the edges begin to set, about 2 to 3 minutes. Then transfer the skillet to the oven and bake for about 15 to 20 minutes, or until golden brown. Sprinkle remaining cheese on top and garnish with remaining diced chives.

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