LOADED VEGGIE FRITTATA
Author: 
 
Ending January on a healthy note with a loaded veggie frittata. It’s vegetarian and made in one pan. Boom.
Ingredients
  • 12 eggs
  • ½ cup skim milk
  • 2 leeks, washed, halved, and thinly sliced
  • 8 ounces baby bella mushrooms
  • 1 red bell pepper, diced
  • 2 zucchini, diced
  • 2 cloves garlic, minced
  • 2 teaspoons paprika
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • Sliced green onion, roughly chopped cilantro for garnish
Instructions
  1. Preheat oven to 350˚F. Heat olive oil in an ovenproof skillet over medium high heat.
  2. Add the mushrooms and cook for 4 - 5 minutes until somewhat softened.
  3. Add the leeks, bell pepper, and garlic. Cook for 4 minutes until softened.
  4. Add zucchini, paprika, salt and pepper. Mix completely. Lower heat to medium.
  5. In a large bowl, whisk eggs together with milk. Add the egg mixture to the pan and cook for about 3 minutes, until the sides are set.
  6. Top with an extra pinch of paprika and pepper. Place the pan on a middle rack in the oven and bake for 20 minutes, or until the middle is set. Garnish with green onion and cilantro. Serve immediately.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/loaded-veggie-frittata/