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https://eatfresh.org/eatfreshorg-mini-course
Ready In:
1 hour
10 minutes
Serves: 8
Make this on a Sunday so you can heat up leftovers for an easy breakfast throughout the week.
What you'll need
9x13 baking dish
Oven
Oven mitt
Colander
Large bowl
Large pot
Stovetop
Measuring cups
Measuring spoons
Medium skillet
Spatula or spoon
Cutting board
Sharp knife
Whisk or fork
Ingredients
Serves 8
1 1/2 pounds Seasonal Vegetables Such as broccoli, Carrots, Turnips or bell peppers
2 Onions Medium
4 ounces Cheddar Cheese Low-fat
12 Eggs Medium
1 teaspoon Herbs Dried dill, Thyme, Or oregano
1/4 teaspoon Salt
1/4 teaspoon Black Pepper Ground
of Nonstick Cooking Spray
8 ounces Mushrooms optional
1/4 cup Herbs Dried fresh parsley, thyme, or basil
Directions
1.Preheat oven to 350°F.
2.Rinse and cut seasonal veggies evenly into small pieces. Peel, rinse, and dice
onions. If using, slice mushrooms and rinse and chop fresh herbs.
3.Grate cheddar cheese.
4.Bring a large pot of water to boil. Add seasonal veggies to boiling water. Briefly boil,
about 30 seconds. Using a colander, drain the veggies.
5.In a large bowl, whip eggs with a fork until well blended. Whisk in dried herbs. Set
aside.
6.Coat medium skillet with non-stick cooking spray. Heat over medium-high heat. Add
onions and cook until soft, about 5 minutes. If using mushrooms, add now. Add
boiled seasonal veggies. Continue cooking until soft and some of their juices have
evaporated, about 5 minutes more.
7.Coat 9-by-13 inch baking dish with non-stick cooking spray.
8.Layer ingredients in the baking dish in the following order: veggie mixture, egg
mixture, cheese, salt, and pepper.
9.Bake until eggs are firm and cheese is melted, about 35 minutes. A thermometer
inserted in the middle should read 160°F.
10.If using, garnish with chopped fresh herbs.
11.Cut into 8 equal-sized portions.
Storage Tips
- Cut frittata into portions and freeze for future meals, up to 1 month.
Nutrition Facts
Serving Size 1.00 slice
Serving Per Container 8
| Amount Per Serving | ||
|---|---|---|
| Calories 160 | ||
| % Daily Value* | ||
| Total Fat 7 g | 9% | |
| Saturated Fat 3 g | 15% | |
| Sodium 350 mg | 15% | |
| Total Carbohydrate 7 g | 3% | |
| Dietary Fiber 3 g | 11% | |
| Protein 13 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
“Funded by USDA SNAP, an equal opportunity provider and employer. Visit http://calfreshhealthyliving.org for healthy tips.”