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Italian Frittata with Vinaigrette Tomatoes

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  • 10 min prep time
  • 30 min total time
  • 15 ingredients
  • 5 servings
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Enjoy this Italian-style cheesy bulgur and vegetable frittata topped with tomato mixture that's ready in 30 minutes!

Ingredients

1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
3/4
cup uncooked bulgur wheat
1
medium zucchini, sliced, slices cut in half crosswise (1 1/2 cups)
1
cup sliced fresh mushrooms (3 oz)
1
small red bell pepper, chopped (1/2 cup)
1
small onion, chopped (1/4 cup)
1/2
teaspoon dried oregano leaves
1/2
teaspoon dried basil leaves
6
eggs
1/3
cup milk
1/4
teaspoon salt
1/4
teaspoon pepper
1/2
cup shredded mozzarella cheese (2 oz)
3
medium plum (Roma) tomatoes, chopped, drained (1 cup)
2
tablespoons balsamic vinaigrette dressing

Steps

  • 1 Heat oven to 350°F. In 12-inch ovenproof nonstick skillet, heat broth to boiling over high heat. Stir in bulgur; reduce heat to low. Top bulgur evenly with zucchini, mushrooms, bell pepper and onion. Sprinkle with oregano and basil. Cover; cook 12 minutes. Fluff bulgur with spatula, mixing with vegetables.
  • 2 Meanwhile, in medium bowl, beat eggs, milk, salt and pepper with wire whisk until well blended. Pour egg mixture evenly over bulgur mixture. Increase heat to medium-low. Cover; cook 5 minutes.
  • 3 Remove cover; sprinkle with cheese. Bake uncovered 5 to 7 minutes or until sharp knife inserted in center of egg mixture comes out clean.
  • 4 Meanwhile, in medium microwavable bowl, mix tomatoes and dressing. Microwave uncovered on High 30 seconds to blend flavors.
  • 5 Cut frittata into wedges (bulgur will form a “crust” on the bottom; use spatula to lift wedge out of skillet). Top with tomato mixture.
  • 1 Heat oven to 350°F. In 12-inch ovenproof nonstick skillet, heat broth to boiling over high heat. Stir in bulgur; reduce heat to low. Top bulgur evenly with zucchini, mushrooms, bell pepper and onion. Sprinkle with oregano and basil. Cover; cook 12 minutes. Fluff bulgur with spatula, mixing with vegetables.
  • 2 Meanwhile, in medium bowl, beat eggs, milk, salt and pepper with wire whisk until well blended. Pour egg mixture evenly over bulgur mixture. Increase heat to medium-low. Cover; cook 5 minutes.
  • 3 Remove cover; sprinkle with cheese. Bake uncovered 5 to 7 minutes or until sharp knife inserted in center of egg mixture comes out clean.
  • 4 Meanwhile, in medium microwavable bowl, mix tomatoes and dressing. Microwave uncovered on High 30 seconds to blend flavors.
  • 5 Cut frittata into wedges (bulgur will form a “crust” on the bottom; use spatula to lift wedge out of skillet). Top with tomato mixture.

Expert Tips

Bulgur adds an extra chewiness and heartiness to this fantastic frittata, and kids love it! To substitute for the oregano and basil, you can use 1 teaspoon Italian seasoning.

Whole Grain Serving: 1/2

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
220mg
73%
Sodium
570mg
24%
Potassium
450mg
13%
Total Carbohydrate
20g
7%
Dietary Fiber
4g
18%
Sugars
5g
Protein
14g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
30%
30%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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