Easy Vegetable Frittata
Easy Vegetable Frittata could be just the gluten free recipe you've been looking for. This recipe serves 6. This main course has 717 calories, 19g of protein, and 69g of fat per serving. For $3.12 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe is liked by 82 foodies and cooks. It is brought to you by Alidas Kitchen. If you have shredded cheese, chopped pecans, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 76%. Try Easy Vegetable Frittata (Not Just for Breakfast!), Vegetable Frittata, and Vegetable Frittata for similar recipes.
Servings: 6
Ingredients:
2 tablespoons I Can't Believe It's Not Butter! spread, divided
4 1/2 cups sliced/chopped vegetables (I used red pepper, broccoli, onions)
8 eggs (or 4 eggs and 8 egg whites)
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 cup shredded cheese, divided (I used cheddar)
Equipment:
frying pan
whisk
bowl
Cooking instruction summary:
In a large oven-proof nonstick skillet, melt 1 tablespoon I Can't Believe It's Not Butter! over medium heat. Add your vegetables and cook, stirring occasionally, until vegetables are tender (about 5 minutes). During the last minute, add minced garlic and Italian seasoning, stirring to combine.Meanwhile, melt the remaining tablespoon of I Can't Believe It's Not Butter!In a large bowl, whisk the eggs, melted I Can't Believe It's Not Butter! and 3 tablespoons water for about 1 minute, or until frothy. Stir in 1/2 cup cheese.Pour egg mixture over vegetables, stirring gently, and cook over medium heat until eggs begin to set. (Occasionally lift the edges of frittata to allow uncooked mixture to go to the bottom)Top with remaining cheese and broil for 2 minutes, or until cheese is melted and golden brown and eggs are set. Cut into wedges and serve.
Step by step:
1. In a large oven-proof nonstick skillet, melt 1 tablespoon I Can't Believe It's Not Butter! over medium heat.
2. Add your vegetables and cook, stirring occasionally, until vegetables are tender (about 5 minutes). During the last minute, add minced garlic and Italian seasoning, stirring to combine.Meanwhile, melt the remaining tablespoon of I Can't Believe It's Not Butter!In a large bowl, whisk the eggs, melted I Can't Believe It's Not Butter! and 3 tablespoons water for about 1 minute, or until frothy. Stir in 1/2 cup cheese.
3. Pour egg mixture over vegetables, stirring gently, and cook over medium heat until eggs begin to set. (Occasionally lift the edges of frittata to allow uncooked mixture to go to the bottom)Top with remaining cheese and broil for 2 minutes, or until cheese is melted and golden brown and eggs are set.
4. Cut into wedges and serve.
Nutrition Information:
covered percent of daily need
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