Colby Vegetable Frittata
This is the Colby Vegetable Frittata recipe.
- Prep: 10 min
- Cooking: 25 min
Ingredients
- 3 tbsp (45 mL) butter
- 1 cup (250 mL) sliced mushrooms
- 1/4 cup (60 mL) chopped onion
- 6 eggs beaten
- 1/2 tsp (2.5 mL) salt
- 2 cups (500 mL) assorted cooked vegetables (broccoli, cauliflower, zucchini, carrots, etc)
- 1 cup (250 mL) Canadian Colby or Farmers' cheese or Brick cheese shredded
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Preparation
Melt butter in large (preferably non-stick) skillet. Sauté mushrooms and onion until tender and any liquid has evaporated.
Combine eggs and salt; add vegetables and half the cheese. Pour into skillet. Reduce heat to low. Cover and cook 15 to 20 minutes or until top is set and underside is lightly browned. (Cooking time will vary with size of skillet used.) Sprinkle with remaining cheese.
Cheddar Bacon and Tomato Frittata:
Substitute 1/2 cup (125 mL) chopped celery for mushrooms. Substitute 1 cup (250 mL) diced seeded tomato and 1/2 cup (125 mL) crumbled, cooked bacon for assorted vegetables. Substitute Canadian Cheddar cheese for Colby, Farmers' or Brick cheese.
Tips
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Nutritional information
Per serving| Energy: | 256 Calories |
| Protein: | 13 g |
| Carbohydrate: | 7 g |
| Fat: | 20 g |
| (% DV*) | |
|---|---|
| Calcium: | 34 % / 201 mg |
