Parmesan Crusted Summer Veggie Frittata

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Recipe created by Patty Mastracco

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


INGREDIENTS:

  • 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

  • 8 eggs

  • 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


DIRECTIONS

  1. 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.

  2. 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.

  3. Pour over vegetables in skillet and cook for about 2 minutes, pushing the eggs from the edge to the center.

  4. 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%)


Yield: 4 to 6
Author:

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 Minscook time: 15 Minstotal time: 35 Mins

ingredients:

  • 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
  • 8 eggs
  • 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

instructions:

How to cook Parmesan Crusted Summer Veggie Frittata

  1. 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.
  2. 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.
  3. Pour over vegetables in skillet and cook for about 2 minutes, pushing the eggs from the edge to the center.
  4. 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.

Calories

250

Fat

19g

Sat. Fat

9g

Monounsaturated Fat

5.9g

Polyunsaturated Fat

2.0g

Carbs

6g

Fiber

1g

Sugar

3g

Protein

15g

Sodium

330mg

Cholesterol

330mg

Potassium

280mg

Vitamin D

8%

Calcium

10%

Iron

8%
Created using The Recipes Generator
Heather Orr-Martinez