This veggie frittata was a huge hit here among my Labor Day house guests! Made with eggs, egg whites, lots of veggies, and a touch of cheese, it’s tasty, savory, and satisfying. Best of all, it only takes about 30 minutes! (Feel free to sub your favorite veggies.)
Preheat oven to 375 degrees.
- 4 eggs plus 2 egg whites
- 1 handful arugula
- 5 whole white mushrooms
- 1 bunch baby broccoli (cut in small pieces, discard stems)
- 1 tomato
- 1 zucchini
- A few tablespoons chopped scallions
- spices to taste (basil, rosemary, salt, and pepper)
- 2 tablespoons chevre cheese (optional, sub for favorite cheese or leave out)
- Pan spray
In a pan, cook broccoli and mushrooms with half of scallions. Turn off heat and add arugula to flash sautee. Beat eggs in a separate bowl. Add spices and remaining scallions. Mix in veggies and cheese. Pour mixture in a greased oven-safe dish and cook for 20-30 minutes (test with a fork to ensure eggs are cooked through.) Let cool and serve!
One Healthy Breakdown: this better breakfast packs protein, fiber, and frittadeliciousness!