How To Make Vegetable Stovetop Frittata
Eggs for breakfast. Need we say more? There’s no denying that this ingredient is a staple in most people’s morning diets. There’s a good reason behind it, too. Aside from being protein and nutrient-packed, you don’t need to do much in order to make them taste delicious! You can make do with a simple sunny-side up, scrambled, or boiled rendition for regular days. There are also several ways of sprucing them up! Discover different dishes to try from these eggs breakfast recipes.
In a large bowl, whisk together the eggs, milk, salt, and black pepper. Set aside.
Heat the olive oil in a large non-stick skillet over medium heat. Add the diced onion, bell pepper, zucchini, and mushrooms. Cook for 5-7 minutes, until the vegetables are tender.
Add the spinach leaves to the skillet and cook for an additional 2 minutes, until wilted.
Pour the egg mixture over the cooked vegetables in the skillet. Use a spatula to gently stir and distribute the vegetables evenly.
Sprinkle the grated Parmesan cheese over the top of the frittata. Cover the skillet with a lid and cook for 10-12 minutes, or until the eggs are set.
Remove the lid and let the frittata cool for a few minutes before slicing it into wedges. Serve hot.
- Calories : 220kcal
- Total Fat : 14g
- Saturated Fat : 4g
- Cholesterol : 325mg
- Sodium : 550mg
- Total Carbohydrates : 10g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 15g
Have your own special recipe to share? Submit Your Recipe Today!