1
medium zucchini, sliced, slices cut in half crosswise (1 1/2 cups)
1
cup sliced fresh mushrooms (3 oz)
1
small red bell pepper, chopped (1/2 cup)
1
small onion, chopped (1/4 cup)
1/2
teaspoon dried oregano leaves
1/2
teaspoon dried basil leaves
6
eggs
1/3
cup milk
1/4
teaspoon salt
1/4
teaspoon pepper
1/2
cup shredded mozzarella cheese (2 oz)
3
medium plum (Roma) tomatoes, chopped, drained (1 cup)
2
tablespoons balsamic vinaigrette dressing
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Steps
1
Heat oven to 350°F. In 12-inch ovenproof nonstick skillet, heat broth to boiling over high heat. Stir in bulgur; reduce heat to low. Top bulgur evenly with zucchini, mushrooms, bell pepper and onion. Sprinkle with oregano and basil. Cover; cook 12 minutes. Fluff bulgur with spatula, mixing with vegetables.
2
Meanwhile, in medium bowl, beat eggs, milk, salt and pepper with wire whisk until well blended. Pour egg mixture evenly over bulgur mixture. Increase heat to medium-low. Cover; cook 5 minutes.
3
Remove cover; sprinkle with cheese. Bake uncovered 5 to 7 minutes or until sharp knife inserted in center of egg mixture comes out clean.
4
Meanwhile, in medium microwavable bowl, mix tomatoes and dressing. Microwave uncovered on High 30 seconds to blend flavors.
5
Cut frittata into wedges (bulgur will form a “crust” on the bottom; use spatula to lift wedge out of skillet). Top with tomato mixture.
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Bulgur adds an extra chewiness and heartiness to this fantastic frittata, and kids love it! To substitute for the oregano and basil, you can use 1 teaspoon Italian seasoning.
Whole Grain Serving: 1/2
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