Cook this easy veggie frittata for your next Sunday brunch. It’s packed full of delicious taste!MORE+LESS-
1
bag (14 oz) frozen broccoli florets
1
box (14 oz) frozen asparagus cuts
1/4
cup sun-dried tomato paste
1
tablespoon of mixed dried herbs (i.e., basil, dill and oregano)
1/2
teaspoon salt and pepper, divided
1
cup sharp cheddar cheese, shredded
Cherry tomatoes and sprouts, for topping (optional)
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1
Preheat the oven to 375°F. Cook the vegetables according to package directions.
2
Meanwhile, whisk together the eggs, heavy cream, sun-dried tomato paste, dried herbs and a pinch of salt and pepper in a bowl.
3
In a large ovenproof non-stick skillet, add olive oil over medium-high heat. Add broccoli and asparagus, sprinkle with salt and pepper, and stir to cook for a few minutes.
4
Make sure all of the ingredients are evenly distributed across bottom of skillet, then pour in egg mixture so it evenly coats everything. Let sit on burner for 30-45 seconds to set edges, then sprinkle with cheddar cheese.
5
Put the skillet in the oven and cook for 10-15 minutes, until eggs are set. Remove and garnish with fresh herbs and cherry tomatoes, if desired. Slice and serve warm.
Expert Tips
- If preferred, use your favorite veggie combos and cheese here. For example, a spinach and artichoke frittata would be delicious!
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 280
- Calories from Fat
- 190
% Daily Value
- Total Fat
- 21g
- 33%
- Saturated Fat
- 9g
- 45%
- Trans Fat
- 0g
- Cholesterol
- 225mg
- 75%
- Sodium
- 480mg
- 20%
- Potassium
- 390mg
- 11%
- Total Carbohydrate
- 8g
- 3%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 3g
- Protein
- 15g
- Vitamin A
- 40%
- 40%
- Vitamin C
- 35%
- 35%
- Calcium
- 20%
- 20%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Got guests? Make this super simple and beautiful frittata.You know, I really love frittatas. They're my go to meal when I have nothing in the fridge to make but need swift nourishment. Sure, I make them for breakfast occasionally, but I have to admit that I make them for dinner ALL THE TIME.Normally, I just open the fridge, grab all the leftovers, add them to a skillet, cook, add eggs, add cheese, bake and done. I love just adding random things. For some reason, random ingredients always work in a frittata.I'm sharing my base recipe that we're going to fill up with veggies and cheese. Got to have cheese if you ask me.This frittata is so simple and quick to make, I know it will become your new go-to!(HINT: This would be perfect for Mother's Day! Make it for Mom!)
