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Vegetable Frittata

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

Prep time 15 mins
Cook time 25 mins
Yield

Serves 4

Ingredients

  • 2 tablespoons unsalted butter
  • 1 cup broccoli florets
  • 1 cup sliced mushrooms
  • 1/4 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/2 cup frozen peas
  • 8 large eggs
  • 3/4 cup milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 ounces crumbled feta (about 3/4 cup)

Nutrition Information

  • calories 306
  • fat 21 g
  • satfat 11 g
  • protein 19 g
  • carbohydrate 10 g
  • fiber 2 g
  • cholesterol 410 mg
  • sodium 747 mg

How to Make It

  1. Preheat oven to 400°F. Melt butter in a 12-inch nonstick ovenproof skillet over medium heat. Add all vegetables and sauté, stirring occasionally, until crisp tender, about 10 minutes.

  2. Whisk eggs with milk, mustard, salt and pepper. Pour egg mixture over vegetables in skillet, redistributing vegetables if necessary. Sprinkle feta evenly over frittata mixture. Cook, without stirring, until mixture firms up around edges, about 3 minutes.

  3. Place skillet in oven and bake until frittata center is set, 10 to 12 minutes. Serve hot or at room temperature.