A veggie-loaded frittata is a great way to use up produce odds and ends. Broccoli is an excellent addition here: The florets poke through the egg mixture and become delightfully frizzled in the oven. Look for refrigerated pico de gallo in the prepared produce section of the supermarket. You can also fold the pico into the egg mixture before cooking; simply drain off the excess liquid first. Serve with a simple salad made with the remaining arugula you bought.

Paige Grandjean
This Story Originally Appeared On cookinglight.com


Credit: Caitlin Bensel

Recipe Summary

15 mins
25 mins
Serves 4 (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F.

  • Combine eggs, salt, and black pepper in a medium bowl, stirring with a whisk.

  • Heat oil in a 10-inch ovenproof nonstick skillet over medium-high. Add mushrooms; sauté 6 minutes. Add bell peppers and broccoli; cook 5 minutes or until tender. Remove pan from heat; pour egg mixture over vegetable mixture in pan. Sprinkle with goat cheese.

  • Bake at 400°F for 8 to 10 minutes or until egg is set. Cut into 4 wedges; top evenly with avocado and pico de gallo.

Nutrition Facts

282 calories; fat 21g; saturated fat 6g; protein 17g; carbohydrates 10g; fiber 4g; sugars 4g; sodium 588mg.