GARDEN VEGGIE FRITTATA

Garden Veggie Frittata image

Add something meatless to your family's Italian dinner with this mouth-watering veggie frittata made using corn and eggs.

Provided by Betty Crocker Kitchens

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

6 eggs, beaten
1/3 cup milk
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh marjoram
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon oil
1/3 cup chopped onion
1 small zucchini, halved lengthwise, sliced
1 garlic clove, minced
2 cups fresh small broccoli florets
1 cup frozen corn
2 teaspoons oil
1/2 cup shredded Cheddar cheese (2 oz)
2 Italian plum tomatoes, thinly sliced

Steps:

In medium bowl, combine eggs, milk, chives, marjoram, salt and pepper; mix well. Set aside.
Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until hot. Add onion, zucchini and garlic; cook and stir 1 minute. Reduce heat to medium. Add broccoli, corn and 1/4 cup water; cover and cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from skillet.
Add 2 teaspoons oil to skillet. Return vegetables to skillet; pour egg mixture over vegetables. Cover loosely; cook over medium heat for 10 to 15 minutes or until center is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
Sprinkle frittata with cheese; arrange tomato slices on top. Cover; cook 1 to 2 minutes or until cheese is melted. If desired, garnish with additional chives or sprigs of marjoram. To serve, cut into wedges.

Nutrition Facts : Calories 290, Carbohydrate 14 g, Cholesterol 335 mg, Fat 1 1/2, Fiber 3 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 6 g