Veggie frittata
1
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
This easy-to-make, quick breakfast or brunch is perfect to make in the morning for two. Before you start this recipe, here's a tip to keep your eggs fresh: Store them away from strong-smelling foods in the refrigerator. For this frittata, the eggs, milk, and herbs are stirred into red peppers, zucchini, and tomatoes that have been cooked down and softened. After the eggs are cooked, finish it off by broiling it—just be sure to keep an eye on your frittata, as broilers can vary a lot in intensity. Feel free to mix up the veggies and herbs with whatever you may have on hand.
Ingredients
Red bell pepper
½ small, thinly sliced
Uncooked zucchini
1 medium, grated
Tomato
1 medium, chopped
Egg
2 large egg(s), lightly beaten
Fat free skim milk
¾ cup(s)
Dried oregano
¼ tsp
Dried thyme
¼ tsp
Fresh parsley
1 Tbsp, chopped
Instructions
1
Coat a small ovenproof skillet with cooking spray and heat. Add red pepper, zucchini and tomato and cook until tender.
2
Combine eggs, milk, herbs and parsley in a small bowl. Stir into vegetables, reduce heat and cook until eggs are firm.
3
Place skillet under a preheated broiler and cook until top is browned. Serve immediately.
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