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Summer Vegetable Frittata

1
Points® value
Total Time
48 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy

Ingredients

Egg

4 large egg(s)

Egg whites

4 large

Fat free skim milk

2 Tbsp

Table salt

¾ tsp

Black pepper

¼ tsp

Olive oil

2 tsp

Red onion

½ small, finely chopped

Garlic

1 clove(s), minced

Bell pepper

1 item(s), medium, red variety, diced

Uncooked string beans

¼ pound(s), trimmed and cut into 1/4-inch pieces

Tomato

1 small, chopped

Frozen corn

½ cup(s), fresh or frozen

Fresh basil

1 Tbsp, finely chopped fresh

Instructions

  1. Preheat oven to 375°F.
  2. Whisk together eggs, egg whites, milk, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper in medium bowl.
  3. Heat oil in 10-inch ovenproof nonstick skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until onion begins to soften, about 3 minutes.
  4. Add bell pepper and green beans and cook, stirring occasionally, until softened, about 3 minutes. Add tomato, corn, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon black pepper and cook, stirring occasionally, about 2 minutes. Spread vegetables evenly in skillet.
  5. Pour egg mixture into skillet and spread evenly over vegetables. Reduce heat to medium-low and cook until edges are set, about 4 minutes. Transfer skillet to oven and bake just until set in center, about 15 minutes.
  6. Sprinkle frittata with basil. Cut into 4 wedges.
  7. Per serving: 1 wedge

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