FULL GARDEN FRITTATA
I was cooking for a health-conscious friend and wanted to serve a frittata. To brighten it up, I added leftover bruschetta topping and fresh mozzarella. Now that's breakfast. It's become a favorite among my friends and family, and a staple in my recipe book. -Melissa Rosenthal, Vista, California
Provided by Taste of Home
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a bowl, whisk eggs, milk, 1/8 teaspoon salt and pepper. In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add zucchini, mushrooms and onion; cook and stir until tender. Add garlic, herbs and remaining salt; cook 1 minute longer. Pour in egg mixture., Bake, uncovered, until eggs are set, 10-15 minutes. Cut into 4 wedges. If desired, serve with toppings.
Nutrition Facts : Calories 227 calories, Fat 15g fat (4g saturated fat), Cholesterol 375mg cholesterol, Sodium 463mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges
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osho ituni
[email protected]Overall, this frittata was a delicious and easy-to-make dish. I would definitely recommend it to others.
Asim Rubbani
[email protected]This frittata was a bit too dry for my taste. I think I would add some more milk or cream next time.
Wafa Hussain
[email protected]I've made this frittata several times now and it's always a hit. It's a great way to get my kids to eat their vegetables.
Sabrina Khan
[email protected]This frittata was a great way to use up leftover vegetables. I had some zucchini, bell peppers, and mushrooms that I needed to use up, and this frittata was the perfect solution.
Cinna Adams
[email protected]I made this frittata for my picky kids and they actually ate it! They loved the colorful vegetables and the fluffy eggs.
Jameson Placide
[email protected]This frittata was a great way to start my day! It was filling and flavorful, and it kept me full until lunch.
Marium Kay
[email protected]The frittata was a bit too oily for my liking. I think I would use less olive oil next time.
Jason Henson
[email protected]This frittata was a bit bland for my taste. I think I would add some more herbs and spices next time.
tamoor hussain
[email protected]I added some crumbled feta cheese to the frittata and it was delicious! I also used a variety of vegetables, including zucchini, bell peppers, and mushrooms.
Sci
[email protected]This was a great way to use up some of the fresh vegetables from my garden. The frittata was light and fluffy, and the vegetables added a nice crunch.
Bishqr0 Said
[email protected]I made this frittata for a brunch party and it was a hit! Everyone raved about how flavorful and moist it was. I will definitely be making this again.
Subroto Sarkar
[email protected]Easy and delicious! I followed the recipe exactly and it turned out great. My family loved it.
salman mughal
[email protected]This frittata was a delightful surprise! I had never tried a garden frittata before, but I am so glad I did. The flavors of the fresh vegetables and herbs blended perfectly, and the eggs were cooked to perfection. I will definitely be making this aga