Very Vegetable Frittata
- Preparation Time: 15 minutes
- Total Cooking time: 15 minutes
(BPT) Contrary to earlier belief, eating one egg a day has no negative effect on coronary health and can actually reduce the risk of stroke by 12 percent, according to a recent review of 30 years’ worth of scientific study cited on nutraingredients.com. But all eggs are not created equal. Eggland’s Best eggs, for example, offer the benefit of 25 percent less saturated fat, five times more Vitamin D, more than twice the omega-3s and three times more Vitamin B12 than ordinary eggs. Eggland’s Best’s superior nutritional profile is due to its proprietary, all-vegetarian diet. So get cracking and experiment with recipes featuring poached, baked and even hard-boiled Eggland’s Best eggs to serve up heart-healthy meals.
|4||large||Eggland’s Best Eggs|
|1/3||cup||Eggland’s Best Liquid Egg Whites|
|1/3||cup||finely chopped onion|
|1||cup||halved cherry or pear tomatoes|
|1/3||cup||crumbled feta cheese|
|salt and pepper, to taste|
|arugula, for serving (optional)|
- In a medium bowl, whisk together the eggs, egg whites, milk and Dijon mustard; set aside.
- In a 10 to 12-inch ovenproof nonstick skillet, spray with cooking spray and heat to medium-high.
- Saute onion until softened – about 2 minutes.
- Add the mushroom, broccoli, cauliflower and zucchini to the skillet. Saute until slightly softened – another 3 to 4 minutes.
- Whisk the egg mixture again, then pour over the vegetables.
- Sprinkle tomatoes and feta cheese on top.
- Place a lid on the skillet, reduce heat to medium and cook until the bottom and sides of the frittata are firm – 8 to 10 minutes.
- Preheat the oven broiler.
- Place the skillet under the broiler and broil until the frittata is cooked through (no longer jiggly) and slightly browned on top – about 5 minutes (watch closely).
- Cut into 4 wedges and serve immediately, over a handful of arugula, if desired. – Recipe courtesy of Eggland’s Best.