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Italian Frittata with Vinaigrette Tomatoes
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Prep Time:
10 minutes
Total Time:
30 minutes
Elevate your Italian dishes with a savory bulgur and veggie frittata garnished with fresh tomato mix – ready in just 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
Instructions:
  • Preheat oven to 350°F. Bring broth to a boil in a 12-inch ovenproof nonstick skillet over high heat. Add bulgur and reduce heat to low. Layer zucchini, mushrooms, bell pepper, and onion over bulgur. Sprinkle with oregano and basil. Cover and cook for 12 minutes. Fluff bulgur with a spatula and mix with vegetables before serving.
  • In a medium bowl, whisk eggs, milk, salt, and pepper until smooth. Pour the mixture over the bulgur, increase heat to medium-low, cover, and cook for 5 minutes.
  • Uncover the dish and generously sprinkle with cheese. Bake for 5 to 7 minutes or until a sharp knife inserted in the center of the egg mixture comes out clean.
  • In a microwave-safe medium bowl, combine tomatoes and dressing. Microwave on High for 30 seconds to enhance flavors.
  • Cut the frittata into wedges, showcasing the flavorful bulgur "crust" underneath. Gently use a spatula to elegantly lift each wedge out of the skillet, and generously top with the vibrant tomato mixture.

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