Summer Vegetable Frittata
1
Points®
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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