HOW TO MAKE A VEGGIE FRITTATA RECIPES

VEGGIE FRITTATA | ALLRECIPES

Veggie Frittata | Allrecipes image

This nutritious recipe is a favourite of egg farmers Mark and Joanie Hamel of Watford. The vegetables can be varied to your preference.

Provided by Egg Farmers of Ontario

Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 1 10-inch/25 cm frittata

Number Of Ingredients 6

Ingredients

1 tablespoon butter or margarine
1 cup sliced mushrooms
½ cup chopped green and/or red peppers
? cup chopped onion
12 eggs
¼ cup water

Steps:

Melt butter in a medium (10-inch/25 cm) frying pan over medium heat. Add mushrooms, peppers and onion; saute until tender.
While vegetables are cooking, whisk together eggs and water. Pour egg mixture over vegetables in the frying pan. Cover and cook over medium heat, occasionally poking through the mixture to allow uncooked egg to flow to the bottom of the pan.
When bottom is cooked and top is almost set, finish cooking the frittata on the stove top by covering it with a lid for a few minutes, or flip it over in the pan to cook the top, or cook the top under the broiler.
To flip the frittata, place a dinner plate over the pan holding it firmly in place, then turn the frying pan and plate upside down. The frittata will fall into the plate, top side down. Slide the frittata back into the frying pan, top down. Cook for a few minutes until top (now the bottom) is cooked.
Alternately, place the frying pan under a preheated broiler until the top is cooked and slightly puffed, about a minute or two. The frying pan must be ovenproof in order to do this. To ovenproof the handle, wrap it with a double thickness of aluminum foil.
Cut into wedges and serve.

Nutrition Facts : Calories 163.7 calories, CarbohydrateContent 2.4 g, CholesterolContent 280.5 mg, FatContent 12.6 g, FiberContent 0.5 g, ProteinContent 9.9 g, SaturatedFatContent 4.1 g, SodiumContent 151.6 mg, SugarContent 1.4 g

VEGETABLE FRITTATA RECIPE: HOW TO MAKE IT

Vegetable Frittata Recipe: How to Make It image

When you're looking for something healthy in a hurry, you can't beat this vegetable frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 garlic clove, minced
3 tablespoons olive oil, divided
2 medium red potatoes, cooked and cubed
1 small zucchini, cubed
6 large eggs
1/2 teaspoon salt
Pinch pepper

Steps:

Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside. , In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes. , In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges.

Nutrition Facts : Calories 177 calories, FatContent 12g fat (2g saturated fat), CholesterolContent 213mg cholesterol, SodiumContent 264mg sodium, CarbohydrateContent 10g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 8g protein.

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