VERY VEGGIE FRITTATA

Very Veggie Frittata image

We enjoy this colorful frittata often. Wedges are not only great for breakfast or brunch, but also for a tasty meatless dinner. The sour cream gives the eggs great flavor. -Teri Condon, Burley, Idaho

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Previous Next

Ingredients

5 large eggs
1/4 cup sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded cheddar cheese, divided
2 green onions, chopped
1 cup chopped fresh mushrooms
1/2 cup each chopped sweet red, yellow and green pepper
1/4 cup chopped onion
1 tablespoon butter
Hot pepper sauce, optional

Steps:

In a large bowl, whisk the eggs, sour cream, salt and pepper. Stir in 3/4 cup cheese and green onions; set aside. In a 9-in. ovenproof skillet, saute the mushrooms, sweet peppers and onion in butter until tender. Reduce heat; top with egg mixture. Cover and cook for 4-6 minutes or until nearly set., Uncover skillet; sprinkle with remaining cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Serve with pepper sauce, if desired.

Nutrition Facts : Calories 269 calories, Fat 20g fat (12g saturated fat), Cholesterol 312mg cholesterol, Sodium 434mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.