Vegetable Frittata Recipe

Frittatas are great for brunch or a light supper. Serve warm or at room temperature.
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  • 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
15 mins
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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