Best Veggie Frittata Recipes

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VEGGIE FRITTATA



Veggie Frittata image

This nutritious recipe is a favourite of egg farmers Mark and Joanie Hamel of Watford. The vegetables can be varied to your preference.

Provided by Egg Farmers of Ontario

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Ontario

Time 10m

Yield 6

Number Of Ingredients 6

1 tablespoon butter or margarine
1 cup sliced mushrooms
½ cup chopped green and/or red peppers
⅓ cup chopped onion
12 eggs
¼ cup water

Steps:

  • Melt butter in a medium (10-inch/25 cm) frying pan over medium heat. Add mushrooms, peppers and onion; saute until tender.
  • While vegetables are cooking, whisk together eggs and water. Pour egg mixture over vegetables in the frying pan. Cover and cook over medium heat, occasionally poking through the mixture to allow uncooked egg to flow to the bottom of the pan.
  • When bottom is cooked and top is almost set, finish cooking the frittata on the stove top by covering it with a lid for a few minutes, or flip it over in the pan to cook the top, or cook the top under the broiler.
  • To flip the frittata, place a dinner plate over the pan holding it firmly in place, then turn the frying pan and plate upside down. The frittata will fall into the plate, top side down. Slide the frittata back into the frying pan, top down. Cook for a few minutes until top (now the bottom) is cooked.
  • Alternately, place the frying pan under a preheated broiler until the top is cooked and slightly puffed, about a minute or two. The frying pan must be ovenproof in order to do this. To ovenproof the handle, wrap it with a double thickness of aluminum foil.
  • Cut into wedges and serve.

Nutrition Facts : Calories 163.7 calories, Carbohydrate 2.4 g, Cholesterol 280.5 mg, Fat 12.6 g, Fiber 0.5 g, Protein 9.9 g, SaturatedFat 4.1 g, Sodium 151.6 mg, Sugar 1.4 g

CHEESY PASTA AND VEGGIE FRITTATA



Cheesy Pasta and Veggie Frittata image

We highly recommend making this great frittata recipe for your next brunch. It's filled with sauteed vegetables and pasta. We opted to add shrimp to the recipe but cubed chicken would be tasty too. There are a few steps to this recipe, but completely worth it. Very hearty, this frittata is a complete meal. A creative way to cook...

Provided by nancy mackel

Categories     Pasta

Time 30m

Number Of Ingredients 16

2 Tbsp olive oil
1/2 medium onion, thinly sliced
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
2 clove garlic, minced
1 medium tomato, seeded and diced
2 c packed baby spinach
1/2 c button mushrooms, thinly sliced
salt and pepper, to taste
2 c spaghetti, angel hair or thin, cooked
2 Tbsp milk
8 large eggs, beaten
1/2 c shredded mozzarella
1/2 c grated Parmesan
2 Tbsp sliced fresh basil
1 c cooked shrimp or chicken (optional)

Steps:

  • 1. Preheat oven to 425 degrees (F). Warm oil in a 10-inch non-stick skillet over medium-high heat.
  • 2. Add onion, zucchini, squash, and mushrooms. Cook for 2- 3 minutes, stirring.
  • 3. Add garlic, tomato, and spinach. Cook an additional 2 - 3 minutes, stirring, until spinach wilts.
  • 4. Add optional shrimp or chicken. Season with salt and pepper.
  • 5. Toss in the spaghetti.
  • 6. Mix thoroughly so vegetables and pasta are evenly distributed.
  • 7. Whisk milk, shredded Parmesan, 1 tsp salt, and 1 tsp pepper with eggs. You can add other spices. I like pepper flakes.
  • 8. Pour egg mixture into skillet and swirl to coat vegetables and spaghetti with the mixture. Cook 1 minute, stirring until eggs begin to set on the bottom of the skillet.
  • 9. Pour into a 9X9 Pyrex dish.
  • 10. Sprinkle with mozzarella cheese on top and place in oven.
  • 11. Bake until eggs have set in the center (10 to 12 minutes).
  • 12. Turn on broiler to high and broil frittata until golden brown on top, 1 to 2 minutes. Watch carefully to prevent it from burning.
  • 13. Remove from oven, sprinkle with basil, cut into squares, and serve.

BACON VEGGIE FRITTATA



Bacon Veggie Frittata image

Egg Fritatta with Bacon, and veggies. Substitute whatever veggies you have in the refrigerator if you'd like. I came up with this recipe while having a serious craving (yes im preggers) for fritatta but did not like any of the ones I came accross in cookbooks that I have. My 3 year loves this, mainly because the veggies are chopped so he has no idea. I served it with ketchup and it was a hit!

Provided by Daniele-belli

Categories     One Dish Meal

Time 30m

Yield 8 slices, 6-8 serving(s)

Number Of Ingredients 11

7 eggs
1 cup milk
1 tablespoon italian seasoning
1 onion, chopped
1 small green pepper, chopped
1/2 cup cherry tomatoes, quartered
2 medium red potatoes, peeled and cubed
2 tablespoons olive oil
4 slices bacon
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook bacon in pan and set aside.
  • Meanwhile in a separte pan cook chopped onion in olive oil.
  • Place potatoes in microwave safe dish and microwave for about 4 minutes.
  • Chop cooled bacon.
  • Preheat broiler.
  • In a Broiler safe pan whisk together eggs, milk, italian seasoning, salt and pepper.
  • Add cooked onion, bacon, peppers, potatoes, tomatoes (and whatever other veggies you may want) to pan with egg mixture.
  • Give mixture a good whisk as to get all ingredients blended and cook over medium heat. As egg cooks lift up edges so egg mixture pours into the botton of the pan making sure the ingredients remain even through the mixture (you may have to mix with a spoon).
  • Once the mixture is about 75 % cooked remove from heat and place in broiler for about 5 minutes.
  • Remove from Broiler and cut into pie slices. Place in broiler again for another 5 minutes or until there is a golden brown crispy top.
  • Remove, reslice and let cool for about 5 minutes.
  • Enjoy!

WHOLE30 VEGGIE-PACKED BREAKFAST FRITTATA



Whole30 Veggie-Packed Breakfast Frittata image

Make this Whole30 (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes) egg dish for an easy on-the-go breakfast. It's packed with veggies and can be stored in the fridge for the week. Eat it hot or cold, depending on how much time you have.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 small green bell pepper, diced
1 small red bell pepper, diced
1/2 small red onion, thinly sliced
2 cups packed baby spinach
1/4 cup sun-dried tomatoes (not packed in oil), chopped
1 clove garlic, sliced
10 large eggs, beaten
Kosher salt and freshly ground black pepper
Hot sauce, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the oil in a medium oven-safe nonstick skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the spinach, sun-dried tomatoes and garlic and cook, stirring frequently, until the spinach is just wilted and still vibrant green, about 1 minute.
  • Reduce the heat to low and add the eggs, 1 teaspoon salt and a few grinds of black pepper. Stir gently to distribute the vegetables. Bake until the eggs are set, 13 to 15 minutes.
  • Let stand for 5 minutes, then slice into 6 pieces. Serve with hot sauce. Refrigerate in an airtight container for up to 1 week.

Nutrition Facts : Calories 180, Fat 13 grams, SaturatedFat 3.5 grams, Cholesterol 310 milligrams, Sodium 460 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 12 grams, Sugar 2 grams

VEGGIE MEDLEY FRITTATA



Veggie Medley Frittata image

I found this on the back of a box of Morning Star Farms "bacon" strips. I added one (7 oz) can chopped green chilies and I used sharp cheddar cheese instead of the regular. I also have used a can of green beans in place of the broccoli, but cut them up. We loved it. I always make this when my mom, who is a vegetarian comes to visit. Although it is a vegetarian bacon substitute, once it's mixed in and baked, it still has that satisfying bacon flavor and it's hard to tell that it really isn't bacon. YUM.

Provided by OceanLuvinGranny

Categories     Breakfast

Time 35m

Yield 1 frittata, 4-6 serving(s)

Number Of Ingredients 17

1 (5 1/4 ounce) package frozen vegetarian bacon, strips (I use Morning Star Farms brand and only 1/2 the pkg.)
1 cup broccoli, in tiny bite size floretts
3/4 cup sliced white button mushrooms
5 green onions, finely chopped using tops and a little bit of the green bottoms
1 cup green bell pepper, chopped
1 tablespoon butter or 1 tablespoon margarine
4 eggs, lightly beaten (or you can use 1 cup refrigerated egg substitute)
1/4 cup water
1/2 teaspoon oregano
1/4 teaspoon black pepper (or more to your taste)
1/4 teaspoon garlic powder (or more to your taste)
1/4 teaspoon onion powder (or more to your taste)
1 cup shredded cheddar cheese (I used sharp)
1/2 cup shredded parmesan cheese
1/2 cup chopped tomato (I used 3/4 cup)
1 (7 ounce) can diced green chilies (I used mild but you can spice it up as you like)
sour cream, for topping after served

Steps:

  • 1. Prepare MSF bacon strips as per pkg. directions and then crumble or cut into pieces.
  • In large skillet, saute broccoli, mushrooms, green onions and bell pepper in butter until tender. Set aside.
  • In a mixing bowl, beat together eggs, water, oregano, pepper, garlic powder, onion powder until foamy.
  • Stir in MSF prepared bacon strips, cheese, tomatoes, broccoli mixture and green chilies.
  • Pour into a greased shallow baking dish (1 1/2 qt).
  • Bake at 350 degrees 25-30 minutes or untl knife inserted in center comes out clean.
  • Watch closely and if it starts to get too brown cover loosely with foil.
  • Let stand 5-10 minutes before cutting and plating.
  • Serve topped with sour cream.

HEARTY VEGGIE FRITTATA



Hearty Veggie Frittata image

What's better than breakfast? Breakfast after dark! Come inside Lisa Vanderpump's kitchen to watch fabulous men making fantastic recipes with I Can't Believe It's Not Butter!

Provided by Unilever

Categories     Breakfast

Time 18m

Yield 6 serving(s)

Number Of Ingredients 6

4 tablespoons butter, spread divided
2 cloves finely chopped garlic
4 1/2 cups sliced assorted fresh vegetables, such as zucchini, onions and red peppers
1 teaspoon dried Italian seasoning
8 eggs
1 cup shredded low-fat cheddar cheese, divided

Steps:

  • Preheat broiler.
  • Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in a large oven-proof nonstick skillet** over medium heat. Add garlic, vegetables, and Italian seasoning; cook until tender.
  • Meanwhile beat remaining 2 tablespoons Spread, eggs and 3 tablespoons water with a wire whisk until foamy, about 1 minute. Stir 1/2 cup cheddar cheese into egg mixture.
  • Reduce heat to low and stir in egg mixture. Lift set edges of frittata with spatula, tilting pan to allow uncooked mixture to flow to bottom. Cook until almost set. Top with remaining 1/2 cup cheese, then broil 2 minutes or until golden brown and eggs are set.
  • *Create your own by combining equal amounts dried parsley, dried oregano, and dried basil.
  • **If oven-proof skillet is not available, before broiling, thoroughly wrap handle of skillet with heavy-duty aluminum foil.
  • Tip: Also makes a great sandwich. Just slice into wedges and serve on crusty whole grain bread!

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

Categories     Breakfast

Time 40m

Yield 4

Number Of Ingredients 15

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

HEARTY VEGGIE FRITTATA



Hearty Veggie Frittata image

Provided by Food Network

Categories     main-dish

Time 18m

Yield 6 servings

Number Of Ingredients 6

4 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
2 cloves finely chopped garlic
4-½ cups sliced assorted fresh vegetables, such as zucchini, onions and red peppers
1 tsp. dried Italian seasoning*
8 eggs
1 cup shredded low fat cheddar cheese, divided

Steps:

  • Preheat broiler. Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in a large oven-proof nonstick skillet** over medium heat. Add garlic, vegetables, and Italian seasoning; cook until tender. Meanwhile beat remaining 2 tablespoons Spread, eggs and 3 tablespoons water with a wire whisk until foamy, about 1 minute. Stir ½ cup cheddar cheese into egg mixture Reduce heat to low and stir in egg mixture. Lift set edges of frittata with spatula, tilting pan to allow uncooked mixture to flow to bottom. Cook until almost set. Top with remaining ½ cup cheese, then broil 2 minutes or until golden brown and eggs are set. *Create your own by combining equal amounts dried parsley, dried oregano, and dried basil. **If oven-proof skillet is not available, before broiling, thoroughly wrap handle of skillet with heavy-duty aluminum foil. Tip: Also makes a great sandwich. Just slice into wedges and serve on crusty whole grain bread!

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

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.

ORGANIC MAMA VEGGIE FRITTATA



Organic Mama Veggie Frittata image

Make and share this Organic Mama Veggie Frittata recipe from Food.com.

Provided by Virginia Cherry Blo

Categories     Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 teaspoon organic valley european-style cultured butter
9 large organic valley grade a large brown eggs
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 -4 slices organic valley bacon, cooked and crumbled (optional)
2 cups spinach leaves, washed and torn
1 medium red onion, chopped
1 large red bell pepper, chopped
1 tablespoon fresh basil, chopped
1/2 cup organic valley feta cheese

Steps:

  • Preheat oven to 400°F Grease the inside of a 9-inch round baking pan with butter.
  • Whisk eggs, sea salt, pepper, and paprika in a medium bowl to blend. Add egg mixture, bacon, if using, spinach, onion, and bell pepper to prepared pan and stir gently to combine.
  • Bake for 35 minutes or until eggs are fluffy, golden, and set in the middle. Sprinkle with tomatoes, fresh basil, and Organic Valley Feta.

Nutrition Facts : Calories 164.6, Fat 10.6, SaturatedFat 4.6, Cholesterol 291.8, Sodium 455.2, Carbohydrate 4.9, Fiber 1.2, Sugar 2.8, Protein 12

VEGGIE FRITTATA MUFFINS - LOW CARB



Veggie Frittata Muffins - Low Carb image

Great little muffins - like crustless quiches. The flavour of these ingredients together is great, however you could use different cheeses or vegetables if you wish.

Provided by Ozzzie

Categories     Breakfast

Time 35m

Yield 12 muffins

Number Of Ingredients 9

1 leek, thinly sliced
1 zucchini, grated
1/2 cup finely chopped green capsicum
1 (1 cup) packet frozen spinach, thawed and firmly packed
olive oil
8 eggs, beaten
150 g reduced-fat feta cheese, crumbled
1/3 cup low-fat sour cream
1/2 cup parmesan cheese, grated

Steps:

  • Preheat oven to 200 degrees Celsius.
  • Grease a 12 capacity muffin pan.
  • Heat olive oil in pan.
  • Add leek, zucchini, capsicum and spinach.
  • Saute vegetables until just tender.
  • Combine beaten eggs, feta, sour cream and parmesan in a large bowl.
  • Add vegetables to egg mixture and mix well.
  • Pour mix into greased muffin pans.
  • Bake in oven for about 30 minuted or until set.
  • If you wish you can brown muffins in pan under grill for a few minutes after baking.

QUICK VEGGIE FRITTATA



Quick Veggie Frittata image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon unsalted butter
2 cups finely sliced Swiss chard leaves
1 cup small diced zucchini or yellow squash
Kosher salt and freshly ground black pepper
8 large eggs
1/4 cup heavy cream
1/2 cup halved grape tomatoes
Fresh basil, finely chopped or torn

Steps:

  • Heat your broiler to medium-high.
  • Heat a 12-inch nonstick skillet over medium-high heat and add the butter. Add the Swiss chard and zucchini or yellow squash to the pan and season with salt and pepper. Cook until the vegetables soften, about 3 minutes.
  • While the vegetables are cooking whisk together the eggs and cream. Season the eggs with salt and pepper. Add the eggs to the vegetables and gently stir until they begin to set but are still runny. Top with the tomatoes and place under the broiler until golden, about 1 minute.
  • Slide out of the pan, slice and serve with some fresh basil sprinkled over the top.

SPRING VEGGIE FRITTATA



Spring Veggie Frittata image

Make and share this Spring Veggie Frittata recipe from Food.com.

Provided by Terri F.

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
5 small red potatoes, cut into 8 pieces each
2 cups fresh asparagus, sliced
2 tablespoons sliced green onions
1 clove garlic, minced
6 eggs
1/3 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup feta cheese, crumbled
1 tablespoon fresh basil, chopped

Steps:

  • Heat oil in skillet (preferably nonstick) until hot.
  • Add potatoes, cover and cook 10- 12 minutes until almost tender, stirring occasionally.
  • Add asparagus, onions, and garlic.
  • Cook 4 more minutes until asparagus is almost tender.
  • Beat eggs in medium bowl, add milk, salt, and pepper, and beat well.
  • Pour eggs over veggies in skillet.
  • Reduce heat to low, sprinkle with cheese and basil, then cover and cook for 12 to 15 minutes until eggs are set, don't stir!
  • Cut into wedges to serve.

VEGGIE FRITTATA



Veggie Frittata image

This recipe comes from an Argentinian grocery store booklet. In America this is more of a breakfast dish. In Argentina we never have it for breakfast (we are to busy eating those fabulous Argentinian pastries) it is usually lunch or a light dinner, accompanied by a salad.

Provided by MsPia

Categories     Breakfast

Time 43m

Yield 1 fritatta, 2-4 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
1 medium onion, finely chopped
1 small carrot, grated
1 small zucchini, grated
1 cup butternut squash, grated
4 tablespoons jarlsberg cheese, grated
1/2 teaspoon salt
1/2 teaspoon black pepper
5 eggs, beaten

Steps:

  • In a sauté pan, over medium heat, pour 2 tbs olive oil and cook onion for 5 minutes.
  • Add carrot, zucchini, and squash; cover pan and cook for another 5 minutes.
  • Put veggies in a bowl and let them cool down. Then add cheese, salt, pepper and beaten eggs. Stir.
  • Pour the rest of the olive oil onto sauté pan and heat and then incorporate the egg mixture.
  • Agitate the pan so that the mixture extends evenly.
  • Lower the heat and cover. Cook for about 5 minutes and turn over a plate.
  • Pour back into pan and cook for an extra 2 or 3 minutes.
  • Eggs are better pale than golden.

Nutrition Facts : Calories 544.7, Fat 43.7, SaturatedFat 10.6, Cholesterol 479.9, Sodium 801.7, Carbohydrate 17.5, Fiber 3.1, Sugar 6.1, Protein 22.1

VEGGIE FRITTATA WITH SPINACH AND MUSHROOMS



Veggie Frittata With Spinach and Mushrooms image

Make and share this Veggie Frittata With Spinach and Mushrooms recipe from Food.com.

Provided by KathyP53

Categories     Breakfast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion, finely chopped
8 ounces fresh mushrooms, sliced
5 ounces fresh baby spinach leaves
8 large eggs
8 ounces sharp cheddar cheese
1/3 cup freshly grated parmesan cheese
1/4 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Preheat to 350 degrees.
  • Saute onion and mushrooms in nonstick, ovenproof 12" skillet over medium-high heat until soft and most of liquid from mushrooms has cooked off, about 10 minutes. Add spinach leaves and saute an additional 5 minutes. Remove from heat.
  • Whisk eggs together with cheeses and remaining ingredients.
  • Pour egg mixture into skillet of spinach and mushroom mixture, stirring to combine.
  • Bake for 15 minutes or until set. Let stand 5 minutes before cutting into 8 wedges.

Nutrition Facts : Calories 277.8, Fat 21.9, SaturatedFat 10.5, Cholesterol 255.1, Sodium 473.9, Carbohydrate 4.2, Fiber 0.9, Sugar 1.7, Protein 16.7

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

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 8

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

MORNINGSTAR FARMS VEGGIE MEDLEY FRITTATA



Morningstar Farms Veggie Medley Frittata image

Number Of Ingredients 14

1/2 package Morningstar Farms® Breakfast veggie bacon strips
1 cup broccoli florets
3/4 cup sliced mushrooms
2 finely chopped green onions
1 cup chopped red or green bell pepper
1 tablespoon butter or margarine
2 (4-ounce) cartons Morningstar Farms® Breakfast Scramblers® egg substitute, thawed
1/4 cup water
1/2 teaspoon oregano
1/4 teaspoon black pepper
1/4 cup garlic powder
1 cup (4 oz.) shredded Cheddar cheese
1/2 cup shredded Parmesan cheese
1/2 cup chopped tomato

Steps:

  • 1. Prepare Morningstar Farms® Veggie Breakfast Bacon Strips per package directions. Cut into bit size pieces.2. In a large skillet, saute broccoli, mushrooms, green onions and bell peppers in butter until tender. Remove from heat. Set aside.3. In a mixing bowl, beat together Morningstar Farms® Scramblers, water, oregano, pepper and garlic powder until foamy.4. Stir in Morningstar Farms® Veggie Breakfast Strips, cheese, tomatoes and broccoli mixture. Pour into a greased shallow 1 1/2 quart baking dish. Bake at 350°F about 25 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Nutritional Facts Serves

VEGGIE FRITTATA



Veggie Frittata image

Provided by Food Network

Time 35m

Yield 6 Servings

Number Of Ingredients 8

1 tablespoon vegetable oil
½ cup chopped onions
1 cup cut fresh asparagus
½ cup chopped red bell pepper
1½ cups egg substitute
½ cup Daisy Brand Light Sour Cream
¼ teaspoon black pepper
¼ cup reduced fat shredded Cheddar cheese

Steps:

  • 1.Heat the oven to 400°F.
  • 2.Spray a 9-inch pie plate with cooking spray. Heat the oil in a 10-inch nonstick skillet over medium heat.
  • 3.Add the onion and cook for 2 minutes, stirring occasionally.
  • 4.Add the asparagus and bell pepper to the onion and cook for 3 to 4 minutes or until slightly tender, stirring occasionally.
  • 5.Pour the vegetables into the pie plate.
  • 6.Combine the egg substitute, sour cream and black pepper in a medium bowl; whisk until blended.
  • 7.Pour the egg mixture over the vegetables.
  • 8.Bake the frittata for 15 to 20 minutes or until set, sprinkling with the Cheddar cheese during the last 5 minutes of baking.
  • 9.Let the frittata stand for 5 minutes before slicing and serving.

VEGGIE FRITTATA CUPS



VEGGIE FRITTATA CUPS image

Found this incredibly easy recipe in a Kraft cookbook. It reminds me of the mini quiches I get at GFS, only these are much more economical. Could be served either as an appetizer or a side dish. Photo: www.lifebyluciene.com

Provided by Ellen Bales

Categories     Vegetable Appetizers

Time 35m

Number Of Ingredients 8

2 Tbsp oil
2 1/2 c frozen shredded hash browns
2 c cut-up mixed vegetables (broccoli florets, chopped red peppers, shredded carrots)
1 c shredded sharp cheddar cheese
8 eggs
3 Tbsp milk
1/4 c grated parmesan cheese
salt and pepper to taste

Steps:

  • 1. In a large nonstick skillet heat oil on medium-high heat. Add potatoes, remaining vegetables, and salt and pepper to taste; mix lightly.
  • 2. Cook 6 to 8 minutes or until potatoes are browned, stirring occasionally. Spoon into 12 muffin pan cups sprayed with cooking spray; top with shredded cheese.
  • 3. Whisk remaining ingredients until blended; pour over mixture in muffin cups.
  • 4. Bake in a preheated 375-degree oven for 15 minutes or until knife inserted in centers comes out clean. Cool 5 minutes before removing from pan to serve.

EASY VEGGIE FRITTATA



EASY VEGGIE FRITTATA image

Doesn't this look yummy for brunch or lunch or dinner? And it's healthy and filling. Serve with some seasonal fruit and you have a meal! Recipe: HealthCentral.com Photo: bigoven.com

Provided by Ellen Bales @Starwriter

Categories     Breakfast Casseroles

Number Of Ingredients 10

4 - eggs
1 tablespoon(s) chopped fresh parsley - or - 1 tsp. dried
1/2 teaspoon(s) dried oregano
1/4 teaspoon(s) garlic salt
1 pinch(es) black pepper
1 tablespoon(s) water
2 teaspoon(s) butter
2 medium scallions, chopped
1/2 cup(s) chopped broccoli - or - asparagus - or - green beans
1/2 cup(s) chopped celery

Steps:

  • In a medium bowl, whisk together eggs, parsley, oregano, garlic salt, pepper and 1 Tbsp. water.
  • In a heavy skillet, melt butter over medium heat. Saute scallions, celery and vegetables for 4 to 5 minutes or until crisp-tender.
  • Pour egg mixture over vegetable mixture and cook for 30 seconds. Cover and cook for 2 to 3 minutes or until set.
  • Cut frittata in half and slide onto warmed plates.

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