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Garden Veggie Frittata
Garden Veggie Frittata
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Prep Time:
40 minutes
Total Time:
40 minutes
Elevate your Italian dinner with a flavorful corn and egg veggie frittata, perfect for the whole family.
Ingredients:
  • 6 eggs, beaten
  • 1/3 cup milk
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon chopped fresh marjoram
  • 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 frozen corn
  • 2 teaspoons oil
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 2 Italian plum tomatoes, thinly sliced
Instructions:
  • Mix together eggs, milk, chives, marjoram, salt, and pepper in a medium bowl. Set aside.
  • In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat until shimmering. Add onion, zucchini, and garlic; sauté for 1 minute. Reduce heat to medium, then add broccoli, corn, and 1/4 cup of water. Cover and cook for 4 to 6 minutes until vegetables are tender-crisp, stirring occasionally. Transfer cooked vegetables from skillet.
  • Drizzle 2 teaspoons of oil into the skillet. Gently place the vegetables back into the skillet and pour the beaten eggs over them. Cover loosely and cook on medium heat for 10 to 15 minutes until the center is cooked, occasionally swirling the pan to allow the uncooked eggs to set.
  • Sprinkle cheese over frittata and top with tomato slices. Cover and cook for 1 to 2 minutes until the cheese is melted. Optionally, garnish with more chives or marjoram sprigs. Serve by cutting into wedges.

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