How to Make Vegetable Stovetop Frittata - A Step-by-Step Guide

When it comes to quick and nutritious meals, a vegetable stovetop frittata is a perfect option. This versatile dish can be enjoyed for breakfast, brunch, lunch, or dinner, and is a great way to use up any leftover vegetables in your fridge. Frittatas are similar to omelettes, but instead of being folded, the eggs and vegetables are cooked together in a skillet, creating a delicious and satisfying meal. Plus, they are easy to customize with your favorite veggies and herbs, making it a great op...

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Ingredients

  • 1 tablespoon olive oil
  • ⅔ cup 1-inch pieces broccoli florets
  • ½ red bell pepper, chopped
  • ½ sweet onion, chopped
  • 6 marinated olives, chopped
  • 2 eggs
  • 2 egg whites
  • 2 tablespoons whole milk
  • 1 pinch salt and ground black pepper to taste
  • ¼ cup crumbled sheep's milk feta cheese (Optional)

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 2
  • Yield: 1 10-inch frittata

  • Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.
  • Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.
  • Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.
  • Nutrition

    289 cal.

    • Total Fat: 21g
    • Saturated Fat: 8g
    • Cholesterol: 215mg
    • Sodium: 627mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 3g
    • Total Sugars: 6g
    • Protein: 17g
    • Vitamin C: 67mg
    • Calcium: 240mg
    • Iron: 2mg
    • Potassium: 375mg