Stovetop Veggie Frittata
Eggs are one of the cheapest sources of protein. And they offer a delicious and easy avenue for getting veggies, like in this frittata. Using frozen vegetables saves prep time, too.
Eggs are one of the cheapest sources of protein. And they offer a delicious and easy avenue for getting veggies, like in this frittata. Using frozen vegetables saves prep time, too.
Ingredients
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1 tablespoon neutral oil, such as canola or avocado
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2 scallions, green and white parts separated, thinly sliced
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1 cup frozen mixed veggies, such as broccoli, cauliflower, and carrots, roughly chopped
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⅛ teaspoon salt
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2 large eggs, lightly beaten (see Tips)
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2 tablespoons shredded Cheddar cheese
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½ whole-wheat English muffin, toasted
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1 medium orange, cut into wedges
Method
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Heat oil in an 8-inch nonstick skillet over medium-high heat. Add scallion whites, frozen veggies (do not thaw), and salt; cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Stir in scallion greens.
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Pour eggs evenly over the vegetables and sprinkle with cheese. Cover tightly with a lid or foil and remove from heat. Let stand until the frittata is set and firm, 4 to 5 minutes.
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Serve with English muffin half and orange wedges.
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