QUICK VEGGIE FRITTATA

Quick Veggie Frittata image

Looking for a hearty breakfast? Then check out this quick veggie frittata recipe that's ready in 20 minutes.

Provided by Betty Crocker Kitchens

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

4 whole eggs
6 egg whites
3/4 teaspoon Italian seasoning
1/4 teaspoon salt
Dash pepper
2 teaspoons canola or olive oil
2 cups frozen Italian-blend vegetables, thawed (from 1-lb bag)
2 tablespoons shredded Parmesan cheese

Steps:

In medium bowl, beat whole eggs, egg whites, Italian seasoning, salt and pepper until well mixed.
In 10-inch skillet, heat oil over medium heat. Pour egg mixture into skillet; top with vegetables. Reduce heat to medium-low. Cook 3 to 4 minutes, lifting eggs with spatula to allow uncooked portion to flow to bottom.
Cover; cook 7 to 8 minutes longer or until eggs are almost set but top is slightly moist. Top with cheese. Cover; cook 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 150, Carbohydrate 4 g, Cholesterol 215 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 2 g, TransFat 0 g