Very Veggie Frittata Recipe

5 2 3
Very Veggie Frittata Recipe
Very Veggie Frittata Recipe photo by Taste of Home
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Very Veggie Frittata Recipe

Read Reviews
5 2 3
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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. Yield: 4 servings.
Originally published as Very Veggie Frittata in Taste of Home June/July 2011, p55

Nutritional Facts

1 wedge: 269 calories, 20g fat (12g saturated fat), 312mg cholesterol, 434mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 16g protein.

  • 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
  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

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Reviews forVery Veggie Frittata

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MY REVIEW
luv2swim_AZ User ID: 6067029 220320
Reviewed Feb. 12, 2015

"this is really good. I used a blend of yellow, orange, red, and green bell peppers, mushrooms, purple and green onions. Zucchini, diced tomatoes, leftover broccoli or cauliflower, or yellow squash would also be good in this. I made a 1 person version."

MY REVIEW
Mrs_T User ID: 941931 179727
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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