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Very Vegetable Frittata



4 large eggs
1/3 cup egg whites
1 cup nonfat milk
1 tablespoon chopped chives
1 teaspoon Dijon mustard
1/3 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
1/3 cup crumbled feta cheese
Salt and pepper, to taste
Arugula, for serving (optional)

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.

Saute onion until softened, about 2 minutes.

Add the mushroom, broccoli, cauliflower and zucchini to the skillet. Saute 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.



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