Full Garden Frittata Recipe
Full Garden Frittata Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I was cooking for a health-conscious friend, and wanted to serve a frittata. To brighten it up, I added leftover bruschetta topping and fresh mozzarella. Now that's breakfast. It's become a favorite among my friends and family, and a staple in my recipe book. —Melissa Rosenthal, Vista, California
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

Ingredients

  • 4 large eggs
  • 1/3 cup 2% milk
  • 1/4 teaspoon salt, divided
  • 1/8 teaspoon coarsely ground pepper
  • 2 teaspoons olive oil
  • 1/2 medium zucchini, chopped
  • 1/2 cup chopped baby portobello mushrooms
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons minced fresh basil
  • 1 teaspoon minced fresh oregano
  • 1 teaspoon minced fresh parsley
  • Optional toppings: halved grape tomatoes, small fresh mozzarella cheese balls and thinly sliced fresh basil

Directions

Preheat oven to 375°. In a bowl, whisk eggs, milk, 1/8 teaspoon salt and pepper. In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add zucchini, mushrooms and onion; cook and stir until tender. Add garlic, herbs and remaining salt; cook 1 minute longer. Pour in egg mixture.
Bake, uncovered, 10-15 minutes or until eggs are set. Cut into four wedges. If desired, serve with toppings. Yield: 2 servings.
Originally published as Full Garden Frittata in Simple & Delicious June/July 2014

Nutritional Facts

2 wedges: 227 calories, 15g fat (4g saturated fat), 375mg cholesterol, 463mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable, 1 fat.

  • 4 large eggs
  • 1/3 cup 2% milk
  • 1/4 teaspoon salt, divided
  • 1/8 teaspoon coarsely ground pepper
  • 2 teaspoons olive oil
  • 1/2 medium zucchini, chopped
  • 1/2 cup chopped baby portobello mushrooms
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons minced fresh basil
  • 1 teaspoon minced fresh oregano
  • 1 teaspoon minced fresh parsley
  • Optional toppings: halved grape tomatoes, small fresh mozzarella cheese balls and thinly sliced fresh basil
  1. Preheat oven to 375°. In a bowl, whisk eggs, milk, 1/8 teaspoon salt and pepper. In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add zucchini, mushrooms and onion; cook and stir until tender. Add garlic, herbs and remaining salt; cook 1 minute longer. Pour in egg mixture.
  2. Bake, uncovered, 10-15 minutes or until eggs are set. Cut into four wedges. If desired, serve with toppings. Yield: 2 servings.
Originally published as Full Garden Frittata in Simple & Delicious June/July 2014

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