Vegetable Frittata

A frittata is an open-faced Italian omelet with ingredients stirred in rather than folded in. This one-serving egg recipe is topped with herb-flavored cheese and cherry tomatoes. Double or triple the recipe to serve two or more.

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  • Makes: 1 servings
  • Start to Finish: 20 mins
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Vegetable Frittata
Ingredients
1
tablespoon margarine or butter
1/4
cup sliced fresh mushrooms
1
whole tiny new potato, thinly sliced
1
green onion, sliced
2
eggs, beaten
2
tablespoons milk
1/4
teaspoon dried basil, crushed
1/8
teaspoon salt
 
Dash pepper
1/4
cup shredded herb-flavored cheese or Swiss cheese
2
cherry tomatoes, quartered
Directions
  1. In a 6-inch skillet melt margarine or butter. Add mushrooms, potatoes, and green onion. Cook over medium heat until potato is tender, turning occasionally.
  2. Meanwhile, in a small bowl combine eggs, milk, basil, salt, and pepper. Pour egg mixture into skillet. Cook about 2 minutes or until egg mixture is set, running a spatula around edge of skillet and lifting mixture to allow uncooked portion to run underneath. Remove from heat. Top with cheese and tomatoes. Makes 1 serving.
Nutrition Facts (Vegetable Frittata)
    Per serving:
  • 441 kcal cal.,
  • 35 g fat
  • (14 g sat. fat,
  • 428 mg chol.,
  • 884 mg sodium,
  • 17 g carb.,
  • 2 g fiber,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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