It’s been a long day with the kids, and you are looking for a quick dinner that is healthy. You want to make something that will satisfy both your cravings and theirs. This recipe for Vegetable Stovetop Frittata has eggs, vegetables, cheese – all of your favorite things! It can be made quickly in less than ten minutes, so it will save you time as well as money.
The post goes on to give instructions on how to prepare this dish.
prep: 15 mins, cook: 15 mins, total: 30 mins, Servings: 2, Yield: 1 10-inch frittata
¼ cup crumbled sheep’s milk feta cheese (Optional)
½ sweet onion, chopped
⅔ cup 1-inch pieces broccoli florets
1 tablespoon olive oil
2 tablespoons whole milk
6 marinated olives, chopped
½ red bell pepper, chopped
1 pinch salt and ground black pepper to taste
2 egg whites
Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.
Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.
Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.
Per Serving: 289 calories; protein 16.6g; carbohydrates 10.8g; fat 20.6g; cholesterol 215.3mg; sodium 626.6mg.