Cheesy Vegetable Frittata
Yields: 4 to 6 servings
  • 2 tablespoons Pompeian Smooth Extra Virgin Olive Oil, divided
  • 1 cup chopped onion
  • 3 cups chopped vegetables (I used red pepper and steamed broccoli)
  • 2 cloves garlic, minced
  • 8 eggs (or 4 eggs and 8 egg whites)
  • 3 tablespoons water
  • 1 cup shredded cheese, divided (I used cheddar)
  • Salt and pepper, to taste
  1. In a large oven-proof nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add onion and cook for about 3 minutes. Add remaining vegetables and cook, stirring occasionally, until tender (about 5 minutes). During the last minute, add minced garlic.
  2. Meanwhile in a large bowl, whisk the eggs, 1 tablespoon olive oil and 3 tablespoons water for about 1 minute, or until frothy. Stir in ½ cup cheese.
  3. Pour egg mixture over vegetables, stirring gently, and cook over medium heat until eggs begin to set. (Occasionally lift the edges of frittata to allow uncooked mixture to go to the bottom)
  4. Top with remaining cheese and broil for 2 to 4 minutes, or until cheese is melted and golden brown and eggs are set. Cut into wedges and serve.
Recipe by My Site at