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Vegetable Frittata Recipe
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Provided By
McCormick
Recipe and photo courtesy of
www.mccormick.com
Frittatas are great for brunch or a light supper. Serve warm or at room temperature.
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Servings:
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
1 medium zucchini, halved lengthwise and cut into 1/4-inch thick slices
1 small red bell pepper, coarsely chopped
6 eggs
1/4 cup milk
1 tablespoon McCormick® Perfect Pinch® Vegetable Seasoning
2 medium plum tomatoes, sliced
1 cup shredded mozzarella cheese
Directions
PREP
15
mins
COOK
15
mins
1. Heat oil in large ovenproof nonstick skillet on medium heat. Add onion, zucchini and bell pepper; cook and stir 2 to 3 minutes or until vegetables are tender.
2. Beat eggs, milk and Seasoning in medium bowl. Pour into skillet. Cook on medium-low heat without stirring 5 minutes or until eggs are set on bottom. Arrange sliced tomatoes on top of egg mixture. Sprinkle with cheese.
3. Broil 4 to 5 minutes or until eggs are set and cheese is lightly browned.
Test Kitchen Tip:
Wrap the skillet handle in foil if your skillet is not ovenproof.
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Nutrition
(per serving)
Calories: 137 Calories
Fat: 9 Grams
Protein: 8 Grams
Cholesterol: 169 Milligrams
Carbohydrates: 6 Grams
Sodium: 321 Milligrams
Fiber: 1 Grams
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