Vegetable Frittata

Everyone knows how good eggs are for you, but let's face it- we don't always have time to deal with the prep and cleanup of cooking eggs in the morning.  I love this Frittata recipe because you can make it on a sunday and enjoy for breakfast all week.  This meal has loads of vegetables and is a great way to start off your day.

4 Large Eggs
4 Egg Whites
1/4 Cup Skim Milk
Vegetables- I usually use broccoli, onion, mushroom, bell peppers and tomato
1/3 Cup Reduced Fat Shredded Cheddar Cheese

Preheat oven to 350 degrees. Spray a 9" round baking dish with cooking spray.  Whisk eggs, egg whites, and milk until well blended.  Slice vegetables to desired size.  Note: make sure tomatoes are not too runny, carve the centers out if necessary to avoid sogginess. Add vegetables and cheese to egg and milk mixture and stir until combined.  Pour into baking dish and cook for about 40 minutes, or until cooked all the way through.

Serves 6 Print Friendly and PDF

1 comment:

  1. I never had frittata until I tried this recipe and now I'm hooked! Thanks Lsilverstyle!!!