Ingredients
- 8 Eggs ( preferably organic)
- ¼ cup milk skim
- ¼ cup broccoli florets chopped
- 1 Tablespoon tomato sun dried
- ¼ cup corn frozen or fresh
- ¼ cup bell peppers chopped ( any color )
- ¼ cup onion chopped
- 1 tablespoon olive oil
- 2 tablespoon Parmesan cheese
- to taste salt pepper and
Instructions
- Whisk the eggs with ¼ cup of skimmed milk and season with salt and pepper to taste.
- Heat a 6" cast iron pan. Add Olive oil and heat it up.
- Now add chopped veggies to the pan, saute them for 3-4 minutes and lower the heat.
- Add whisked eggs to the pan and let it cook for 2-3 minutes on low heat so it is just about set.
- Now place this frittata in a preheated oven at 170C for 15 minutes and take it out sprinkle the cheese and return it the oven for 2-3 minutes and increase the temperature so it gets browned from the top. Slice it in the wedges and serve it hot.
- Per Recipe: 3 (2 Wedges each)
Notes
Notes
Calories: 274.9
Total Fat: 19.2 g
Total Carbs: 5.7 g
Dietary Fiber: 0.8 g
Protein: 19.3 g
If you like Eggs, you can find many delicious egg recipes on my blog { Egg Recipes } and there is another of my Mushroom Cherry Tomato and Zucchini Frittata recipe as well.
Tips Of Making a Good Vegetable Frittata
Add some dairy product either milk or cream. I am not a great fan of using cream but I like to use skim milk and happy with the results. ¼ cup for 6 eggs is a good way to go, be careful not to add too much because it can alter the texture of the frittata.
Veggies should be sauteed before adding to the frittata, as I said before leftovers work beautifully in any frittata, I have made the veggie version but if you like meat you can very well add meat as well, provided it is precooked.
Try and use cast iron pan, because it stays safe in the oven and almost every time gives you the perfect result each time.