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.

  • 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
  • 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.
  • 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.
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