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Easy Vegetable Frittata

For breakfast or brunch, serve this hearty frittata with fruit and a muffin...and for most easy weeknight supper team it with a tossed salad and crusty bread....yum!

what you need:

  • 2 teaspoons olive oil

  • ½ cup coarsely chopped broccoli florets

  • ½ cup sliced fresh mushrooms

  • ½ cup chopped carrot

  • ¼ cup chopped onion

  • 6 egg whites (see Tip)

  • 3 eggs (see Tip)

  • 2 tablespoons snipped fresh basil

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ⅓ cup shredded part-skim mozzarella cheese

what you'll do:

  • Preheat broiler. In a broiler-proof medium skillet, heat oil over medium heat. Add broccoli, mushrooms, carrot, and onion; cook for 7 to 8 minutes or until crisp-tender, stirring occasionally. (If vegetables start to overbrown, reduce heat.)

  • Step 2

  • Meanwhile, in a medium bowl, whisk together egg whites, eggs, basil, salt, and pepper. Pour egg mixture over vegetables in skillet.

  • Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath.

  • Continue cooking and lifting edge until egg mixture is almost set and surface is just slightly moist. Sprinkle with cheese.

  • Broil 4 inches from the heat about 2 minutes or until top is lightly browned and center is set.

  • Let stand for 5 minutes before serving.

Tips - don't broil to long as it will get too dry.


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