Veggie Frittata Pronto

Veggie Frittata Pronto
Print Friendly, PDF & Email

2 tablespoons extra-virgin olive oil

½ cup onion, chopped

½ cup red pepper, chopped

2 cloves garlic, minced

1 teaspoon thyme

2 cups of broccoli, cut into small pieces (no stems)

8 eggs

½ teaspoon salt

½ teaspoon pepper

½ cup reduced-fat jalapeno Jack cheese, shredded

 

Heat 1 tablespoon of olive oil over medium heat in a 9 to 10-inch skillet.  Add the onion, red pepper, garlic and thyme.  Sauté until onion is soft.  Microwave covered broccoli for 2 minutes on high.  Remove the vegetables from the skillet and add to drained broccoli.

 

Turn on the broiler.  While heating, beat the eggs, salt and pepper together.  Put the remaining

1 tablespoon of olive oil in the skillet on medium heat.  Pour the egg mixture into the pan and scatter the vegetables on top.  Turn the heat to low and cook until the frittata is golden brown on the bottom and the egg is beginning to set, approximately 7 minutes.  Oven proof the skillet handle by wrapping it in aluminum foil.  Place frittata under the broiler and cook until almost firm.  Add cheese to the top and again put under broiler until completely set and cheese is melted.  (Watch closely!)  Slide onto plate and cut into wedges.  Serves 8.

 

TIP:  Store leftovers in refrigerator.  Great to take to work, eat as a snack, or for a quick dinner option!  Just a quick re-heat in the microwave.