Veggie Medley Frittata
- Reviews 1
Ready In: 35 mins
Serves: 4-6
Yields: 1 frittata
Ingredients
- 1 (5 1/4ounce) package frozen vegetarian bacon, strips (I use Morning Star Farms brand and only 1/2 the pkg.)
- 1 cup broccoli, in tiny bite size floretts
- 3⁄4 cup sliced white button mushrooms
- 5 green onions, finely chopped using tops and a little bit of the green bottoms
- 1 cup green bell pepper, chopped
- 1 tablespoon butter or 1 tablespoon margarine
- 4 eggs, lightly beaten (or you can use 1 cup refrigerated egg substitute)
- 1⁄4 cup water
- 1⁄2 teaspoon oregano
- 1⁄4 teaspoon black pepper (or more to your taste)
- 1⁄4 teaspoon garlic powder (or more to your taste)
- 1⁄4 teaspoon onion powder (or more to your taste)
- 1 cup shredded cheddar cheese (I used sharp)
- 1⁄2 cup shredded parmesan cheese
- 1⁄2 cup chopped tomato (I used 3/4 cup)
- 1 (7 ounce) can diced green chilies (I used mild but you can spice it up as you like)
- sour cream, for topping after served
Directions
- 1. Prepare MSF bacon strips as per pkg. directions and then crumble or cut into pieces.
- In large skillet, saute broccoli, mushrooms, green onions and bell pepper in butter until tender. Set aside.
- In a mixing bowl, beat together eggs, water, oregano, pepper, garlic powder, onion powder until foamy.
- Stir in MSF prepared bacon strips, cheese, tomatoes, broccoli mixture and green chilies.
- Pour into a greased shallow baking dish (1 1/2 qt).
- Bake at 350 degrees 25-30 minutes or untl knife inserted in center comes out clean.
- Watch closely and if it starts to get too brown cover loosely with foil.
- Let stand 5-10 minutes before cutting and plating.
- Serve topped with sour cream.
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