LOADED VEGGIE FRITTATA

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LOADED VEGGIE FRITTATA
Ending January on a healthy note with a loaded veggie frittata. It’s vegetarian and made in one pan. Boom.
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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.

 

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