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Super Good Morning Veggie Frittatas

Erica Schwarz
Servings 6

Ingredients
  

  • 1 c broccoli finely chopped
  • 1/4 c finely diced onion
  • 1/2 large red bell pepper finely diced
  • 1 small clove garlic minced
  • 1/2 c shredded zucchini
  • 3 whole eggs
  • 3 egg whites in addition to the 3 whole eggs above
  • pinch kosher salt
  • pinch fresh cracked pepper
  • pinch Old Bay
  • 6 t freshly grated Parmigiano-Reggiano cheese
  • cooking spray preferably olive oil

Instructions
 

  • Preheat oven to 350F.
  • In a large nonstick skillet sprayed with cooking spray, add the broccoli, onion, garlic, and red bell pepper. Season with a pinch salt (to encourage the veggies to soften) and cook on medium-high heat until veggies are just a little softened (~5 minutes). Remove from the heat and toss in the zucchini.
  • In a medium mixing bowl, add the 3 whole eggs and 3 egg whites, salt, pepper, and Old Bay seasoning and beat well with a fork.
  • Spray 6 muffin tins with cooking spray. Divide the veggie mixture evenly between the muffin tins. Pour the egg mixture over the veggies (using a measuring cup to pour helps). Top each frittata with 1 t parmesan.
  • Bake at 350F for 15-20 minutes or until frittatas are puffed, golden, and set. Serve as is or I serve in a toasted whole wheat English muffin with 1/2 t Dijon mustard. Yields 6 servings.