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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Broiler
- Large bowl
- Whisk
- 10-inch cast-iron skillet
- Spatula
Directions
- 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.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 445mg
- Sodium: 480mg
- Total Carbohydrates: 3g
- Protein: 16g
Daily Values
0%
Iron 10%
0%
Calcium 6%
0%
Vitamin D 10%
0%
Potassium 6%
Recipe Source:
August Seasons 2017.