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Very Veggie Frittata

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

Ingredients

  • 5 large eggs
  • 1/4 cup sour cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup 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.
Nutrition Facts
1 wedge: 269 calories, 20g fat (12g saturated fat), 312mg cholesterol, 434mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 16g protein.

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