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Garden Veggie Frittata

Add something meatless to your family’s Italian dinner with this mouth-watering veggie frittata made using Green Giant® Niblets® corn and eggs.

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  • prep time 40 min
  • total time 40 min
  • ingredients 15
  • servings 4
 

Ingredients

6
eggs, beaten
1/3
cup milk
1
tablespoon chopped fresh chives
1
teaspoon chopped fresh marjoram
1/2
teaspoon salt
1/8
teaspoon pepper
1
tablespoon oil
1/3
cup chopped onion
1
small zucchini, halved lengthwise, sliced
1
garlic clove, minced
2
cups fresh small broccoli florets
1
cup Green Giant® Niblets® frozen corn
2
teaspoons oil
1/2
cup shredded Cheddar cheese (2 oz)
2
Italian plum tomatoes, thinly sliced

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, combine eggs, milk, chives, marjoram, salt and pepper; mix well. Set aside.
  • 2 Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until hot. Add onion, zucchini and garlic; cook and stir 1 minute. Reduce heat to medium. Add broccoli, corn and 1/4 cup water; cover and cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from skillet.
  • 3 Add 2 teaspoons oil to skillet. Return vegetables to skillet; pour egg mixture over vegetables. Cover loosely; cook over medium heat for 10 to 15 minutes or until center is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
  • 4 Sprinkle frittata with cheese; arrange tomato slices on top. Cover; cook 1 to 2 minutes or until cheese is melted. If desired, garnish with additional chives or sprigs of marjoram. To serve, cut into wedges.
  • 1 In medium bowl, combine eggs, milk, chives, marjoram, salt and pepper; mix well. Set aside.
  • 2 Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until hot. Add onion, zucchini and garlic; cook and stir 1 minute. Reduce heat to medium. Add broccoli, corn and 1/4 cup water; cover and cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from skillet.
  • 3 Add 2 teaspoons oil to skillet. Return vegetables to skillet; pour egg mixture over vegetables. Cover loosely; cook over medium heat for 10 to 15 minutes or until center is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
  • 4 Sprinkle frittata with cheese; arrange tomato slices on top. Cover; cook 1 to 2 minutes or until cheese is melted. If desired, garnish with additional chives or sprigs of marjoram. To serve, cut into wedges.

EXPERT TIPS

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Expert Tips

Frittatas are Italian omelets in which the garnishes are mixed into the eggs and cooked slowly. This distinguishes them from French omelets, in which eggs are quickly cooked over high heat before the garnishes are folded inside. Frittatas are round and firm and cut into individual serving wedges while French omelets are single servings shaped by folding them into soft layers.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
6g,
6%
),
Cholesterol
335mg
335%;
Sodium
480mg
480%;
Total Carbohydrate
14g
14%
(Dietary Fiber
3g
3%
  Sugars
6g
6%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
45%;
Vitamin C
60%;
Calcium
20%;
Iron
10%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.