Preheat broiler on HIGH. Combine eggs, milk, thyme, salt, and black pepper in a medium bowl; set aside.
For breakfast or for dinner, this hearty frittata is sure to hit the spot.
Servings and Ingredients
|9 Hy-Vee large eggs, lightly beaten|
|1 ½ c. Hy-Vee 2% reduced-fat milk|
|1 tbsp. fresh thyme, chopped|
|½ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee ground black pepper|
|1 tbsp. Gustare Vita olive oil|
|1 (8-oz.) pkg. sliced mushrooms|
|¾ c. Hy-Vee Short Cuts chopped white onions|
|1 clove(s) garlic, minced|
|1 ½ c. fresh spinach|
|4 oz. Gruyere cheese, shredded, about 1 cup|
|½ c. cherry tomatoes, halved|
|2 tbsp. fresh basil, thinly sliced|
Things To Grab
- Medium bowl
- Broiler-proof skillet
Heat oil over medium-high heat in a 10-or-12-inch broiler-proof skillet. Add mushrooms, red peppers, onions, and garlic. Cook and stir until tender. Add spinach. Cook until spinach is wilted, stirring occasionally. Drain mixture to return to skillet.
Pour egg mixture into skillet over vegetables. Ad mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking until almost set. Sprinkle with cheese and top with tomatoes.
Place skillet under broiler. Broil for 4 to 5 minutes or until cheese is melted and tomatoes are roasted. Sprinkle with basil before serving.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 230mg
- Sodium: 360mg
- Total Carbohydrates: 6g
- Protein: 14g