Cheesy Vegetable Frittata Recipe

Cheesy Vegetable Frittata Recipe photo by Taste of Home

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“My husband and I enjoy this tasty, colorful dish as much for light, late-night suppers as we do for brunch,” writes Pauline Howard from Lago Vista, Texas. “We often serve it with a side of fresh fruit.” TIP: If you’re trying to cut carbs and fat from your diet, Pauline suggests making this recipe with EggBeaters.

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Cheesy Vegetable Frittata Recipe

Prep: 15 min. Bake: 20 min.

Yield: 2 Servings

15 20 35

Ingredients

4 eggs, beaten
1 cup sliced fresh mushrooms
1/2 cup chopped fresh broccoli
1/4 cup shredded sharp cheddar cheese
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
2 tablespoons grated Parmesan cheese
1/8 teaspoon salt
Dash pepper

Directions

In a large bowl, combine all ingredients. Pour into a shallow 2-cup baking dish coated with cooking spray.
Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Serve immediately. Yield: 2 servings.

Nutritional Facts 1/2 frittata (prepared with egg substitute and reduced-fat cheddar cheese) equals 143 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 587 mg sodium, 7 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as Vegetable Frittata in Cooking for 2 Summer 2006, p39