Easy Vegetable Frittata
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 cloves garlic minced
- 1 teaspoon italian seasoning
- 2 tablespoons i can't believe it's not butter! spread divided
- 4 1/2 cups sliced/chopped vegetables (i used red pepper broccoli, onions)
- 8 eggs (or 4 eggs and 8 egg whites)
- 1 cup shredded cheese divided (i used cheddar)
- Carbohydrate 3.2844375 g
- Cholesterol 22.6 mg
- Fat 7.1540875 g
- Fiber 0.09487499833107 g
- Protein 5.3929625 g
- Saturated Fat 4.2224 g
- Serving Size 1 1 to 6 serving (31g)
- Sodium 357.88875 mg
- Sugar 3.18956250166893 g
- Trans Fat 0.562439999999999 g
- Calories 98 calories
In a large oven-proof nonstick skillet, melt 1 tablespoon I Can't Believe It's Not Butter! over medium heat. Add your vegetables and cook, stirring occasionally, until vegetables are tender (about 5 minutes). During the last minute, add minced garlic and Italian seasoning, stirring to combine.Meanwhile, melt the remaining tablespoon of I Can't Believe It's Not Butter!In a large bowl, whisk the eggs, melted I Can't Believe It's Not Butter! and 3 tablespoons water for about 1 minute, or until frothy. Stir in ½ cup cheese.Pour egg mixture over vegetables, stirring gently, and cook over medium heat until eggs begin to set. (Occasionally lift the edges of frittata to allow uncooked mixture to go to the bottom)Top with remaining cheese and broil for 2 minutes, or until cheese is melted and golden brown and eggs are set. Cut into wedges and serve.
