Veggie Frittata

Recipe

Breakfast
Veggie Frittata

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Cast iron skillet filled with an egg frittata, tomatoes on the vine, and fresh arugula

User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

6
Servings
20min
Prep
45min
Total

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Description

Fold fresh vegetables and fragrant basil into fluffy eggs for a savory skillet dish. Fontina cheese adds a mild, nutty flavor and melts beautifully. Serve this warm or at room temperature.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
12Hy-Vee large eggs
½ c.crème fraiche or Hy-Vee sour cream
2 tbsp.chopped fresh basil
½ tsp.Hy-Vee salt
½ tsp.Hy-Vee black pepper
4 oz.Fontina cheese, shredded, divided
2 tbsp.Hy-Vee butter, divided
2 c.chopped vegetables, such as peas, summer squash, bell peppers, green onions, cremini mushrooms and/or arugula
9cherry tomatoes
Additional arugula, for garnish

Directions

  1. Preheat oven to 350 degrees. In a medium bowl, whisk eggs, crème fraiche, basil, salt and black pepper. Stir in half of shredded cheese; set aside.
  2. In a 10-inch cast iron or broiler-proof skillet, heat 1 tablespoon butter over medium heat. Add vegetables; cook and stir for 5 minutes or until softened and liquid has evaporated.
  3. Increase heat to medium-high and add remaining 1 tablespoon butter to skillet. When butter has melted, pour egg mixture over vegetable mixture in the skillet. Cook without stirring until its edges begin to set, about 5 minutes. Sprinkle remaining ½ cup cheese on top. Top with cherry tomatoes and additional arugula.
  4. Bake for 25 to 30 minutes or until golden brown and center is set.

Nutrition facts

Servings

310 Calories per serving

Amounts Per Serving

  • Total Fat: 23g
  • Cholesterol: 415mg
  • Sodium: 500mg
  • Total Carbohydrates: 5g
  • Protein: 19g

Daily Values

0%
Vitamin A 25%
0%
Vitamin C 25%
0%
Iron 10%
0%
Calcium 20%

Recipe Source:

Hy-Vee Seasons Holiday 2016.