Looking for a hearty breakfast? Then check out this quick veggie frittata recipe that’s ready in 20 minutes.
teaspoon Italian seasoning
teaspoons canola or olive oil
cups frozen Italian-blend vegetables, thawed (from 1-lb bag)
tablespoons shredded Parmesan cheese
In medium bowl, beat whole eggs, egg whites, Italian seasoning, salt and pepper until well mixed.
In 10-inch skillet, heat oil over medium heat. Pour egg mixture into skillet; top with vegetables. Reduce heat to medium-low. Cook 3 to 4 minutes, lifting eggs with spatula to allow uncooked portion to flow to bottom.
Cover; cook 7 to 8 minutes longer or until eggs are almost set but top is slightly moist. Top with cheese. Cover; cook 1 to 2 minutes or until cheese is melted.
You can substitute 2 cups fat-free egg product for the whole eggs and egg whites in this recipe. Also try other frozen vegetable combinations that you like.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.