Very Veggie Frittata Recipe
Very Veggie Frittata Recipe photo by Taste of Home

Very Veggie Frittata Recipe

Publisher Photo
“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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Very Veggie Frittata in Taste of Home June/July 2011, p55

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Very Veggie Frittata

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Jul. 31, 2013

"I tried this recipe last night after having it on my to-try list for awhile. I didn't have any mushrooms, but substituted diced zucchini, which worked very, very well. I also didn't have an ovenproof skillet, so skipped the broiling step and left off the additional cheese. It was excellent even without this step. This was a quick and easy frittata and I liked the fact that it only took 5 eggs. Will make this again and again!"

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