- 1 tablespoon olive oil
- 2/3 cup 1-inch pieces broccoli florets
- 1/2 red bell pepper, chopped
- 1/2 sweet onion, chopped
- 6 marinated olives, chopped
- 2 eggs
- 2 egg whites
- 2 tablespoons whole milk
- 1 pinch salt and ground black pepper to taste
- 1/4 cup crumbled sheep's milk feta cheese (optional)
- Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.
- Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.
- Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.
05/10/2018
recipepes.com
Vegetable Stovetop Frittata, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
