Ingredients:
Base Frittata Recipe
8 large eggs
1/2 cup (125ml) milk, 1% m.f.
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground black pepper
1 cup (250 mL) shredded medium cheddar cheese OR crumbled feta, divided
Add-ins
1 Tbsp (15 mL) canola oil
1/2 small red onion, thinly sliced
1 cup (250 mL) sliced zucchini
1/2 cup (125 mL) chopped red bell pepper
1 cup (250 mL) halved cherry tomatoes
½ tsp (2 mL) salt
¼ tsp (1 mL) ground black pepper
Chopped parsley (garnish)
Instructions:
Preheat oven to 375⁰F (190⁰C).
In a large mixing bowl, whisk eggs with milk, salt, pepper and half of the cheese. Set aside.
In an oven-safe skillet, over medium-low heat, add canola oil and veggies (except tomatoes), salt and pepper. Cook and stir occasionally until the vegetables begin to soften.
Pour the egg and cheese mixture over the vegetables and cook for 5 minutes, without stirring, until bubbling and starting to set around the edges. Sprinkle with the remaining cheese and top with cherry tomatoes.
Transfer the skillet to the hot oven, and bake for 20-25 minutes, or until the frittata is puffed up and eggs are cooked.
Remove and let it cool for 10 minutes before slicing and serving. Frittata will continue to set as it cools. Top with chopped fresh parsley, if desired.
Other options for add-ins: leftover cooked veggies or meat, sliced mushrooms, spinach, asparagus, cooked potatoes, Swiss cheese, ham, bacon, sausage
Makes 8 servings.
Nutrient analysis for 1 serving portion:
Calories: 237
Protein: 15 g
Total Fat: 18 g
Fibre: 0.5 g
Sodium: 530 mg