This recipe adapts easily to your favorite vegetables. We like leaving the veggies a little chunky for extra texture.
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1/2 cup water
2 cups broccoli florets (about 1-inch pieces)
1 cup small cauliflower florets (about 3/4-inch pieces)
1 tablespoon Smart Balance® Cooking Oil
1 cup diced onion
1 cup thinly sliced red bell pepper strips
2 tablespoons Smart Balance® Fat Free Milk and Omega-3s
1/2 teaspoon salt, divided
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground red pepper
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Bring 1/2 cup water to a boil in a medium nonstick skillet over medium-high heat. Add broccoli and cauliflower, and return to a boil. Cover and boil 2 minutes or until just crisp-tender. Drain well in a colander.
Wipe skillet dry with a paper towel if needed. Reduce heat to medium; add oil, and heat. Add onion and bell pepper, and cook 3 minutes or until onion is translucent, stirring frequently. (Note: Do not overcook peppers, as their color will start to fade.)
Meanwhile, combine eggs, milk, 1/4 teaspoon salt, thyme, and ground red pepper in a medium bowl. Stir until well blended.
Reduce heat to medium-low. Add broccoli mixture to onion mixture in skillet, and stir gently. Pour egg mixture evenly over all. Cover tightly, and cook 13 minutes or just until set. Immediately remove from heat; sprinkle with remaining salt, and top with cheese. Let stand 10 minutes to melt cheese and absorb flavors.
Makes 4 servings. (serving size: 1/4 10-inch Frittata)
Nutrition Per Serving:
Saturated Fat 3g
Trans Fatty Acid 0g
Poly Fat 3g
Mono Fat 5g
Dietary Fiber 3g
Total Sugars 5g