Garden Veggie Frittata

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

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

Directions

  1. 1 In medium bowl, combine eggs, milk, chives, marjoram, salt and pepper; mix well. Set aside.
  2. 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. 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. 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.

Notes

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Recipe Step Photos

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