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.
Serves:
Ingredients
- 6 eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup mushrooms, sliced
- 1 cup spinach leaves
- 1/4 cup grated Parmesan cheese
Instructions
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In a large bowl, whisk together the eggs, milk, salt, and black pepper. Set aside.
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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.
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Add the spinach leaves to the skillet and cook for an additional 2 minutes, until wilted.
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Pour the egg mixture over the cooked vegetables in the skillet. Use a spatula to gently stir and distribute the vegetables evenly.
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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.
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Remove the lid and let the frittata cool for a few minutes before slicing it into wedges. Serve hot.
Nutrition
- Calories : 220kcal
- Total Fat : 14g
- Saturated Fat : 4g
- Cholesterol : 325mg
- Sodium : 550mg
- Total Carbohydrates : 10g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 15g
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