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Recipe Of The Week: Veggie And Herb Frittata

  • By Jessica Cerra
  • Published Dec 19, 2013
  • Updated Feb 18, 2014 at 11:32 PM UTC

Whip up this veggie-packed frittata for a holiday brunch, or make it ahead of time for a quick post-training meal. Use up the veggies you already have in the fridge, in place of or in addition to the ones in the recipe, for your own creation.

Ingredients

1 15-ounce carton egg whites
4 eggs
½ cup 2% milk
½ cup feta cheese (optional)
1 ½ cups chopped broccoli florets
1 cup bell peppers (any color, diced)
1 cup sliced crimini mushrooms
1 cup carrots, peeled and diced
¼ yellow onion, finely diced
1 teaspoon minced garlic
1 tablespoon canola oil
½ tablespoon freshly chopped rosemary
½ tablespoon freshly chopped thyme
½ tablespoon dried basil
1 teaspoon salt
½ teaspoon pepper

RELATED: Recipe Of The Week: Roasted Garlic Pizza

Preparation

1. Preheat oven to 375 degrees.
2. Heat the canola oil in an extra large, oven-proof sauté pan over medium heat.
3. Add the onion and carrot and sauté for 5 minutes.
4. Stir in the garlic, rosemary, thyme, basil, salt and pepper and let cook until fragrant, about one-minute.
5. Turn the heat to medium-high. Add the broccoli, peppers, and crimini mushrooms, and sauté about another 5 minutes until lightly golden.
6. Meanwhile, whisk together the egg whites, eggs, milk and optional cheese in a large bowl. Pour this mixture over the sautéed veggies and let cook in the pan for about 3-5 minutes, until the sides start to cook.
7. Move the pan to the oven and bake for 25-30 minutes until the frittata puffs up and the top turns golden.
8. Remove from the oven and scrap around the edges of the frittata with a butter knife. Cover the pan with a large plate. Using hot pads to hold the pan, flip the pan over, so the plate is on the counter and the frittata will fall out. Let cool for 5 minutes and flip back onto another plate so the pretty side of the frittata is face up. Alternatively, serve directly out of the pan, with a hot pad on the handle.

More recipes from Jessica Cerra.

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