Cheese and Vegetable Frittata

Cheese and Vegetable Frittata

Cleanup is a breeze with this one-skillet meal that's topped with ample veggies and melted Wisconsin mozzarella cheese.

prep time
20
minutes
cook time
20
minutes
servings
6

Ingredients














Cooking Instructions

1

Sauté zucchini, green pepper, onion, basil and oregano in 1 tablespoon butter in a 10-inch, oven-proof skillet until tender, about 5 minutes. Transfer vegetables to a bowl; keep warm.


2

Whisk eggs, milk, salt and pepper in a bowl.


3

Melt remaining butter in the same skillet over medium heat, swirling butter to coat bottom of pan. Pour in egg mixture. Lift edges, as eggs set, allowing the uncooked liquid to flow underneath. Cook until eggs are almost set, about 7 minutes. 


4

Broil, 6 inches from the heat, on high until eggs are set, about 1-3 minutes (watch closely). Sprinkle with zucchini mixture, tomato and mozzarella. Broil 30 seconds longer or until cheese is melted. Sprinkle with parsley. Cut into wedges. 


*Note: Total carbs for serving: 5 g.


Ingredients














Cooking Instructions

1

Sauté zucchini, green pepper, onion, basil and oregano in 1 tablespoon butter in a 10-inch, oven-proof skillet until tender, about 5 minutes. Transfer vegetables to a bowl; keep warm.


2

Whisk eggs, milk, salt and pepper in a bowl.


3

Melt remaining butter in the same skillet over medium heat, swirling butter to coat bottom of pan. Pour in egg mixture. Lift edges, as eggs set, allowing the uncooked liquid to flow underneath. Cook until eggs are almost set, about 7 minutes. 


4

Broil, 6 inches from the heat, on high until eggs are set, about 1-3 minutes (watch closely). Sprinkle with zucchini mixture, tomato and mozzarella. Broil 30 seconds longer or until cheese is melted. Sprinkle with parsley. Cut into wedges. 


*Note: Total carbs for serving: 5 g.


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