Fresh veggie frittata recipe
Fresh Veggie Frittata recipeThis article was published by: Matthew
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Recipe introThis fresh veggie frittata recipe is a delicious and healthy way to start your day. Packed with an assortment of colorful vegetables, this dish is not only visually appealing but also bursting with flavor. Whether you're looking for a quick and easy breakfast option or a light lunch, this frittata is a versatile choice that can be enjoyed any time of the day. With just a few simple ingredients and minimal prep time, you can whip up this nutritious and satisfying meal in no time.
Keywords: fresh, veggie, frittata, recipe, healthy
Fresh veggie frittata recipe details
- 1/2 cup asparagus tips
- 1 medium zucchini, sliced and quartered
- 1 cup fresh mushrooms, chopped
- 6 eggs (or egg substitute equal to 6 eggs)
- 2 cups non-fat cottage cheese
- 2 cups low-fat mozzarella cheese, grated
- 1/2 cup green onions, chopped
- 1 teaspoon fresh dill, snipped
- Non-stick cooking spray
- Extra dill for garnish
Preheat oven to 350 degrees. Lightly saute asparagus tips, zucchini, and mushrooms. Be careful not to overcook.
Combine eggs or egg substitute and beat until light and fluffy. Mix in cottage cheese and mozzarella cheese. Add green onions, sauteed vegetables, and dill, mixing until well blended.
Pour into a 9 x 13-inch baking dish coated with nonstick cooking spray. Sprinkle top with more dill. Bake in a preheated oven at 350 degrees for one hour or until knife inserted in the center comes out clean. To use individual ramekins, reduce baking time to 30 minutes.Serves: 10
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