Veggie Frittata
- Reviews 1
Ready In: 40 mins
Serves: 4
Yields: 1 frittata
Ingredients
- 1 small onion, chopped
- 1⁄2 red bell pepper, chopped
- 1 tablespoon olive oil
- 1 cup sliced white mushroom
- 1 small yellow squash, chopped
- 3 cups fresh baby spinach leaves
- 1 1⁄2 cups egg substitute or 5 -6 whole eggs
- 1 teaspoon dried basil
- 1 teaspoon dried dill
- salt and pepper
- 1 whole ripe tomatoes, sliced
- 3⁄4 cup grated parmesan cheese
Directions
- In a skillet with a tight fitting lid saute the onions and green pepper (may add garlic if you like).
- When onions and bell pepper are golden, add the yellow squash and mushrooms and saute until tender.
- Add the spinach and continue cooking until the spinach is wilted.
- Whisk the eggs and spices together and pour over the veggies evenly.
- Place the sliced tomatoes evenly around the top.
- Cover the skillet and cook at medium low until egg mixture is almost completely set.
- Turn on the broiler, spinkle the cheese over the top of the frittata and place under the broiler until top is bubbling and just golden.
- I leave the handle of my skillet sticking out of the oven, as I don't have one that is oven proof.
- Let stand for about 10 minutes, slice and serve.
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