GetCracking Logo
alt

Farmhouse Frittata

Ready in 16 minutes
Prep 10 minutes
Cook 6 minutes
4
SERVINGS
METRIC
IMPERIAL

  • 15 ml vegetable oil
  • 1 Ontario leek, white and pale green parts only, thinly sliced crosswise
  • 500 ml small Ontario broccoli or cauliflower florets
  • 125 ml Ontario zuchini, diced
  • 125 ml Ontario sweet red pepper
  • 8 eggs
  • 175 ml Ontario cheddar or swiss cheese, shredded
  • 125 ml Ontario ham, diced
  • 10 ml grainy dijon mustard
  • 3 dashes hot sauce
  • salt & pepper
Whether you enjoy this veggie packed frittata for breakfast, brunch or dinner, it is sure to satisfy. For a meal on the go, pack a wedge into a whole wheat pita lined with Ontario lettuce and drizzle with salsa.

Instructions

Heat 10-inch (25 cm) cast-iron or nonstick ovenproof skillet on medium-high heat. Add oil and swirl to coat. Add leek, broccoli, zucchini and red pepper. Cover and cook, stirring occasionally, for 6 minutes or until broccoli is crisp-tender.

Meanwhile, in large bowl, whisk together eggs, cheese, ham, mustard, hot sauce, ½ tsp (2 mL) salt and ¼ tsp (1 mL) pepper. Add to skillet and tilt to distribute evenly; gently press down on vegetables to cover with egg mixture. Cook for 1 minute or until edge is slightly set.

Transfer skillet to 350°F (180°C) oven; bake for 25 minutes or until puffed, and eggs are set. Let stand for 5 minutes; cut into wedges.

  • Tips
Nutritional Facts
  • Amount Per Serving
    220 Calories
  • Fat
    15 g
  • Sodium
    420 mg
  • Carbohydrates
    5 g
  • Fibre
    1 g
  • Protein
    16 g

Reviews

WRITE A REVIEW