Vegetable Frittata with Asiago Cheese
A healthy and colorful frittata loaded with fresh vegetables, eggs, and shaved Asiago cheese. This Mediterranean-style dish combines red onions, bell peppers, zucchini, and spinach with fluffy eggs for a perfect breakfast or brunch option.
Ingredients
- •1½ teaspoons olive oil
- •1 medium red onion
- •1 whole red bell pepper
- •1 medium zucchini
- •2 cups spinach leaves
- •3 large eggs
- •6 large egg whites
- •½ teaspoon salt
- •¼ teaspoon ground black pepper
- •1 ounce shaved Asiago cheese
- •1 cup chopped tomatoes
- •1 tablespoon chopped fresh basil
Cooking Instructions
- 1.
Preheat broiler. Heat olive oil in 10-inch-diameter nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until golden, about 8 minutes. Add zucchini; sauté until tender, about 5 minutes. Add spinach; stir until wilted, about 1 minute. Season with salt and pepper.
14 min
- 2.
Whisk eggs, egg whites, salt and pepper in medium bowl to blend. Pour egg mixture over hot vegetables in skillet; stir gently to combine. Reduce heat to medium-low. Cook without stirring until eggs are set on bottom, about 5 minutes.
5 min
- 3.
Sprinkle cheese over frittata. Broil until cheese melts, about 2 minutes. Sprinkle with tomatoes and basil.
2 min
