Cheese and Vegetable Frittata

Cheese and Vegetable Frittata

prep time

minutes
cook time

minute
servings
6

Ingredients















Cooking Instructions

1

Melt 1 tablespoon butter in large heavy skillet. Sauté zucchini, green pepper, onion, basil and oregano about 5 minutes or until vegetables are tender. Remove from heat; set aside.


2

Combine eggs, milk, salt and pepper until blended. Melt 1 tablespoon butter in omelet pan until just hot enough to sizzle a drop of water. Pour in egg mixture. Carefully draw cooked portion at edges toward center using a pancake turner so uncooked eggs flow to bottom. Tilt pan to speed flow of uncooked eggs. When top is still slightly moist, turn out onto a plate. Return to skillet top side down. Sprinkle with vegetables, tomato and cheese. Continue cooking 3 minutes or until cheese is melted. Sprinkle with parsley. Slide onto heated serving plate. Cut into wedges to serve. Top with plain yogurt, if desired.


*Note: Total carbs for serving: 5 g.


Ingredients















Cooking Instructions

1

Melt 1 tablespoon butter in large heavy skillet. Sauté zucchini, green pepper, onion, basil and oregano about 5 minutes or until vegetables are tender. Remove from heat; set aside.


2

Combine eggs, milk, salt and pepper until blended. Melt 1 tablespoon butter in omelet pan until just hot enough to sizzle a drop of water. Pour in egg mixture. Carefully draw cooked portion at edges toward center using a pancake turner so uncooked eggs flow to bottom. Tilt pan to speed flow of uncooked eggs. When top is still slightly moist, turn out onto a plate. Return to skillet top side down. Sprinkle with vegetables, tomato and cheese. Continue cooking 3 minutes or until cheese is melted. Sprinkle with parsley. Slide onto heated serving plate. Cut into wedges to serve. Top with plain yogurt, if desired.


*Note: Total carbs for serving: 5 g.


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