Quick Veggie Frittata

Quick Veggie Frittata

Looking for a hearty breakfast? Then check out this quick veggie frittata recipe that’s ready in 20 minutes.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

4
whole eggs
6
egg whites
3/4
teaspoon Italian seasoning
1/4
teaspoon salt
Dash pepper
2
teaspoons canola or olive oil
2
cups frozen Italian-blend vegetables, thawed (from 1-lb bag)
2
tablespoons shredded Parmesan cheese
  1. In medium bowl, beat whole eggs, egg whites, Italian seasoning, salt and pepper until well mixed.
  2. 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.
  3. 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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty Tip:
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:

1 Serving (1 Serving)
  • Calories 150
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 215mg;
  • Sodium 360mg;
  • Total Carbohydrate 4g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 14g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.