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Vegetable Stovetop Frittata Recipe

Recipe by: KIMBICA

"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."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook15 m
Ready In30 m

1Heat 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.
2Beat 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.
3Replace 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.

Footnotes

Cook's Notes:
If you are serving those with heartier appetites, increase the eggs to 3 whole and 3 whites.
This can be made with almost any combination of whole eggs, whites, Egg Beaters(R), etc., but if using whites only, I'd recommend adding some fresh chopped herbs for more flavor.
If using cast-iron pan, make sure it is well-seasoned or the frittata may not flip easily.
You could cook it uncovered in the oven instead of flipping it, which is a traditional frittata cooking style.
Good quality olives and feta add a lot to the taste of this dish, so splurge if you can!

Ingredients