stovetop veggie frittata

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

Directions

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.
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.
Serve with English muffin half and orange wedges.

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