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Stovetop Veggie Frittata

Breakfast

Stovetop Veggie Frittata

Eggs are one of the cheapest sources of protein. And they offer a delicious and easy avenue for getting veggies, like in this frittata. Using frozen vegetables saves prep time, too.

Ingredients

  1. 1 tablespoon neutral oil, such as canola or avocado
  2. 2 scallions, green and white parts separated, thinly sliced
  3. 1 cup frozen mixed veggies, such as broccoli, cauliflower, and carrots, roughly chopped
  4. ⅛ teaspoon salt
  5. 2 large eggs, lightly beaten (see tips)
  6. 2 tablespoons shredded cheddar cheese
  7. ½ whole-wheat english muffin, toasted
  8. 1 medium orange, cut into wedges

Directions

  1. Heat oil in an 8-inch nonstick skillet over medium-high heat. Add scallion whites, frozen veggies (do not thaw), and salt; cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Stir in scallion greens.
  2. Pour eggs evenly over the vegetables and sprinkle with cheese. Cover tightly with a lid or foil and remove from heat. Let stand until the frittata is set and firm, 4 to 5 minutes.
  3. Serve with English muffin half and orange wedges.

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