Preheat broiler to HIGH. Whisk together eggs, mustard, salt and pepper in a large bowl. Heat oil over medium heat in a 10-inch broilerproof skillet. Add 1-1/2 cups vegetables. Cook for 5 minutes or until crisp-tender, stirring occasionally.
A quick and easy vegetarian option to show off your cast iron skillet. We love this recipe because we can go a little crazy with colorful veggies.
Servings and Ingredients
|12 Hy-Vee large eggs|
|1 tbsp. Hy-Vee stone ground Dijon mustard|
|½ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee black pepper|
|2 tbsp. Gustare Vita olive oil|
|½ c. sliced baby bella mushrooms|
|½ c. broccoli, cut into florets|
|¼ c. red onion, cut into wedges|
|¼ c. yellow cherry tomatoes, halved|
|½ c. shredded smoked Gouda cheese|
|Additional chopped vegetables, optional|
Things To Grab
- Large bowl
- 10-inch cast-iron skillet
- Pour egg mixture into skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting mixture so uncooked portion flows underneath. Continue cooking and lifting until almost set. Sprinkle with cheese. If desired, top with additional vegetables.
- Place skillet under broiler 4 to 5 inches from heat. Broil for 1 to 2 minutes or until top is just set and cheese melts.
230 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 445mg
- Sodium: 480mg
- Total Carbohydrates: 3g
- Protein: 16g
Vitamin D 10%
August Seasons 2017.