Easy Vegetable Frittata
Vegetable Frittata is a delicious and easy recipe perfect for breakfast right through to dinner. It is healthy, vegetarian, super tasty, and just ideal for feeding a hungry gathering.
Servings: 4 servings
Calories: 263kcal
Equipment
- Non-stick frying pan
Ingredients
- 6 eggs
- 1 cup chopped mushrooms
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 cup peas
- 1/3 cup heavy cream
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 1/8 tsp paprika
- 1/2 cup shredded Cheddar cheese or Gouda
Instructions
- Wash and pat dry vegetables. Then chop them into bite-sized pieces. Preheat a non-stick skillet with two tablespoons of olive oil. Send first to the skillet mushroom and cook until they release all their liquid. Once the extra liquid evaporated, add chopped bell peppers and pears. Season with salt, pepper, and paprika. Sauteeing first vegetables also ensure that they will thoroughly cook.
- Meanwhile, in a separate mixing bowl, crack the eggs. Add heavy cream, a pinch of salt, and beat just until the yolks and whites are blended.
- Once the vegetables soften, whisk the egg mixture once more and pour it over the vegetables. Using a spatula, stir briefly to distribute the egg mixture evenly across the skillet. Sprinkle grated cheese on top of the frittata. Close the lid, lower the heat and let frittata cook for about 10-13 minutes, until fully cooked in the middle.
- Garnish vegetable frittata with extra cheese and fresh herbs. Serve with pleasure!
Nutrition
Calories: 263kcal | Carbohydrates: 10g | Protein: 15g | Fat: 19g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 288mg | Sodium: 487mg | Potassium: 401mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1455IU | Vitamin C: 54mg | Calcium: 161mg | Iron: 2mg