Morning Garden Frittata

Filed under: Breakfast, Breakfast - Egg Dishes, Breakfast - Omelets, Breakfast - Quiches, Breakfast - Souffle.

Morning, yes, but also delightful anytime, and sooo good for you. This recipe uses 6 eggs, but only one egg yolk, (an 83% reduction in fat); plus fat-free and reduced-fat cheeses. Of course, it can be done with whole eggs and regular cheese.

Cooking spray
1/2 tablespoon olive oil
2 cloves of garlic
1 cup broccoli florets
1 cup fresh sliced mushrooms
1/2 red bell pepper, diced
2 green onion, sliced
1 teaspoon seasoned salt
Freshly ground black pepper to taste
1 tablespoon chopped fresh basil
6 eggs
1 tablespoon mustard
2 tablespoons water; 1/2 cup fat-free shredded cheddar cheese
1/2 cup reduced-fat shredded Swiss cheese
1/2 cup bread crumbs
1/4 cup Parmesan cheese

Preheat oven to 375 degrees.
Spray a 9-inch square (or equivalent) oven-proof skillet, add oil, and saute garlic. When garlic turns golden, remove and discard.
Saute broccoli, mushrooms, red pepper and onions for about 5 minutes. Remove from heat. Sprinkle with seasoned salt and pepper. Add basil.
Break eggs into a bowl and remove 5 egg yolks, which may be discarded(a quick method is to just lift out the yolks by hand and let the white slide through your fingers)
Whisk together the remaining yolk and whites with mustard and water. Stir in the cheese.
Pour the mixture over the vegetables in the skillet. Cover with bread crumbs mixed with Parmesan cheese.
Bake for 15 minutes or until set.

Recipe Summary:
Yield: 2 generously
Prep Time: 20 minutes,
Cook Time: 15 minutes, approximately

Recipe Provided By:
The Inn at Brandywine Falls
Sagamore Hills, OH

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Sagamore Hills Bed and Breakfast Inns