Recipe: Healthy Vegetable Frittata

Photo by Asia Bradlee

Sometimes, busy mornings leave no room for breakfast at home. Instead of grabbing a sugar-filled breakfast pastry on your way to work, try this healthy vegetable frittata recipe. Filled with protein and a dose of vegetables, this flavorful meal can be made ahead of time, making it easy to grab and go. Bonus: It’s just as good for lunch or dinner.

Ingredients

6 eggs
1/4 cup low-fat or skim milk (I used 2 percent)
1/2 cup chopped red peppers
1/2 cup chopped mushrooms
1/4 cup olives
1/4 cup chopped yellow or white onion
1/4 cup skim mozzarella cheese
1 tbs oregano
1 tbs basil
Salt
Pepper
Olive oil or non-stick spray

Directions

Preheat the oven to 350 degrees and grease an 8- to 10-inch pie plate or skillet.

To release moisture from the vegetables, heat a drizzle of olive oil or non-stick cooking spray over medium heat. Add the peppers, mushrooms, and onions and sauté for about eight minutes. While the vegetables are cooking, chop the olives in half.

When the vegetables are done, place them, along with the olives, in the pie plate or skillet. Crack the six eggs into a bowl and whisk them together with the milk, mozzarella, oregano, basil, and a pinch of salt and pepper.

Pour the mixture into the pie plate with the vegetables and bake for 25 to 30 minutes, or until a toothpick comes out clean.