Very Veggie Frittata Recipe

Very Veggie Frittata Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

“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

This recipe is:

Quick

[X]

Rate Very Veggie Frittata Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Very Veggie Frittata Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

20 5 25

Ingredients

5 eggs
1/4 cup sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ounces) 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

Directions

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. Yield: 4 servings.

Nutritional Facts 1 wedge equals 269 calories, 20 g fat (12 g saturated fat), 312 mg cholesterol, 434 mg sodium, 7 g carbohydrate, 1 g fiber, 16 g protein.

Originally published as Very Veggie Frittata in Taste of Home June/July 2011, p55