Eggs are one of the cheapest sources of protein. And they offer a delicious and easy avenue for getting veggies, like in this frittata. Using frozen vegetables saves prep time, too.

Jackie Newgent, RDN, CDCES
EatingWell.com, January 2021

Gallery

Credit: Brie Passano

Recipe Summary

active:
15 mins
total:
20 mins
Servings:
1
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in an 8-inch nonstick skillet over medium-high heat. Add scallion whites, frozen veggies (do not thaw), and salt; cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Stir in scallion greens.

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  • Pour eggs evenly over the vegetables and sprinkle with cheese. Cover tightly with a lid or foil and remove from heat. Let stand until the frittata is set and firm, 4 to 5 minutes.

  • Serve with English muffin half and orange wedges.

Tip

To reduce saturated fat, use a combination of 1 large egg and 2 egg whites. (Reserve egg yolks for other purpose, like breading chicken.)

Nutrition Facts

491 calories; fat 29g; cholesterol 387mg; sodium 669mg; carbohydrates 37g; dietary fiber 7g; protein 22g; sugars 18g; saturated fat 7g.
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