Full of Veggies Frittata

Makes : Yield_value_display4 Yield_measureservings Prep10 mins1Cook15 mins1
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NUTRITIONAL INFORMATION
Amount per 1 serving

Calories

330

Total Fat

19g

Saturated Fat

4.5g

Cholesterol

240mg

Sodium

520mg

Total Carbs

25g

Dietary Fiber

6g

Sugars

9g

Protein

16g

Vitamin D

1mcg

Calcium

185mg

Iron

3mg

Potassium

508mg

Ingredients
  1. 3 cups assorted cut-up fresh vegetables, (broccoli, red bell pepper and zucchini)
  2. 1 cup chopped onion
  3. 4 Tbsp. Hellmann's® or Best Foods® Avocado Oil with a hint of Lime Mayonnaise Dressing, divided
  4. 5 large eggs
  5. 1/2 cup chopped fresh cilantro leaves
  6. 1/4 cup shredded reduced fat cheddar cheese
  7. 1/4 tsp. salt
  8. 1 Tbsp. olive oil
  9. 1 Tbsp. balsamic vinegar
  10. 4 cups mixed salad greens
  11. 1/2 cup sliced cucumber
  12. 1/2 cup halved cherry tomatoes
  13. 4 slices whole grain bread

Directions

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1. Heat large nonstick skillet over medium-high heat. Add vegetables, onion and 1 Tbsp. Hellmann's® or Best Foods® Avocado Oil with a hint of Lime Mayonnaise Dressing and cook, stirring occasionally, until vegetables are almost tender, about 5 minutes.

2. Meanwhile, whisk eggs, remaining 3 Tbsp. Mayonnaise, cilantro, cheese and salt in medium bowl.

3. Add egg mixture to skillet and cook over low heat, lifting set edges of frittata with spatula and tilting pan to allow uncooked mixture to flow to bottom. Cover and cook until frittata is set, about 8 minutes.

4. Meanwhile, whisk olive oil with vinegar in large bowl. Add salad greens, cucumber and cherry tomatoes and toss. Serve with frittata and bread.