This has to be one of the most versatile dishes I make. I can use any veggies I have on hand and I’ll often change up the milk based on what I have available. Heavy cream, half and half, whole milk and skim milk all work fine. Of course, it gets richer and more decadent with the full fat products but when you are trying to eat healthy and cut fat or calories, the combination I have in this recipe is the perfect compromise.
This recipe is a dream for any readers on KETO programs or no carb diet plans. For those watching your cheese intake, just omit the Gruyere on top. I’d leave in the parmesan for pure flavor value. But for me, it is all about balance. This recipe gives you a hefty dose of protein and veggies and tastes great. Turn this into a fabulous lunch or dinner with an addition of a side salad. Looking for some individual serve options? Check out my Egg Muffins recipe.
Garden Vegetable Frittata
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Small Yellow summer squash diced
- 1 Small Zucchini diced
- 1/2 Red bell pepper diced
- 1/2 Cup Sliced cremini mushrooms
- 1 Bunch of green scallions chopped
- 2 Garlic cloves finely minced
- 2 Tbsp. Olive oil
- Kosher salt and freshly ground black pepper
- 12 Extra-large eggs
- 1/2 Cup Heavy cream
- 1/2 Cup Skim milk
- 1/4 Cup Freshly grated Parmesan cheese
- 1/2 Cup Grated Gruyere cheese
- Cooking Spray
Instructions
- Preheat the oven to 350 degrees.
- Spray a large 12 inch nonstick skillet with cooking spray and heat 2 tablespoons of olive oil on the stove. Saute the summer squash, zucchini, pepper, mushrooms and scallions until the vegetables are soft and translucent. Sprinkle with salt and pepper and stir. Add the minced garlic and stir for one minute more.
- Meanwhile, in a large bowl, whisk together the eggs, cream, skim milk, Parmesan, one teaspoon salt and 1/2 teaspoon pepper. Put to the side.
- In the skillet with the vegies, add the egg mixture over the vegetables and cook for 3 minutes over medium-low heat. Don’t stir during this time. Let the bottom of the egg mixture set. Transfer the skillet to the preheated oven and bake the frittata for 25 to 30 minutes, until set in the middle. Sprinkle with the Gruyere cheese and bake for another 3-5 minutes, until the cheese is melted. Cut into 6 wedges and serve warm or hot out of the oven.
