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Vegetable Stovetop Frittata

4

30 min

Vegetable Stovetop Frittata

Vegetable Stovetop Frittata Photo 1

Category

Egg appetizer

Time

30 min

Serving

2 persons

Calories

289

Rating

4.00★ (5)

Cuisine

Author: Victoria Buriak
A light and high-protein vegetarian egg dish, easy and fast, which can be enjoyed hot or cold with a green salad for lunch or some whole grain bread for breakfast. I love to eat this after a hard workout or bike ride. Serves 2 but easily scalable. Cut in half and serve with toast, a small salad, or some fresh fruit.

Ingredients

  • olive oil: 1 Tbsp
  • 1-inch pieces broccoli florets: 0.66667 cup
  • red bell pepper: 0.5 piece (chopped)
  • sweet onion: 0.5 piece (chopped)
  • marinated olives: 6 piece (chopped)
  • eggs: 2 piece
  • egg whites: 2 piece
  • whole milk: 2 Tbsp
  • pinch salt and ground black pepper: 1 piece (to taste)
  • crumbled sheep's milk feta cheese: 0.25 cup (optional)

Metric Conversion

Stages of cooking

Vegetable Stovetop Frittata Photo 21
Vegetable Stovetop Frittata Photo 32
Vegetable Stovetop Frittata Photo 43
  1. 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.
    Vegetable Stovetop Frittata Photo 2
  2. 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.
    Vegetable Stovetop Frittata Photo 3
  3. 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.
    Vegetable Stovetop Frittata Photo 4

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