Parmesan Crusted Summer Veggie Frittata
This dish is great for breakfast or for a fast weeknight dinner. For the best fluffy texture, be careful not to overcook.
Prep time: 20 minutes
Total time: 35 minutes
Servings: 4 to 6
Serving size: 1/4 to 1/6
Course: Breakfast, brunch or dinner
3 tablespoons butter
1/2 cup chopped onion
1/3 cup diced zucchini
1/3 cup diced red bell pepper
1/3 cup fresh corn kernels
1/3 cup Mariani Unsweetened or Original Walnutmilk
1 teaspoon garlic salt
1/2 cup tiny cubes Gouda, Havarti or Swiss cheese
3 tablespoons grated Parmesan cheese, divided
2 tablespoons thinly sliced fresh basil, plus extra for garnish
Melt butter in a large nonstick skillet over medium heat. Add onion and cook for 1 minute. Add zucchini, bell pepper and corn and cook for a few minutes more.
Set broiler rack about 8-inches from heat and preheat broiler. Beat Walnutmilk, garlic salt and eggs well in a medium bowl. Stir in Gouda, 1 tablespoon Parmesan cheese and basil.
Pour over vegetables in skillet and cook for about 2 minutes, pushing the eggs from the edge to the center.
When eggs are about half cooked, sprinkle with remaining Parmesan and place skillet under heat. Cook for 4 to 5 minutes or until golden brown on top. Insert the tip of a small sharp knife in the center to make sure eggs are cooked through. If the center is too soft, turn broiler off and set skillet in the oven for 1 to 2 minutes more.
Nutritional Analysis Per Serving:
Calories: 250, Total Fat: 19g, Saturated Fat: 9g Monounsaturated Fat: 5.9g, Polyunsaturated Fat: 2.0g, Cholesterol: 330 mg, Sodium: 330mg, Carbohydrates: 6g, Dietary Fiber: less than 1g, Sugars: 3g, Protein: 15g, Vitamin D: 2mcg (8%), Calcium: 160mg (10%), Iron: 2mg (8%), Potassium: 280mg (6%)