Creamy Vegetable Frittata
This super quick meal also makes a delicious breakfast-for-dinner on busy nights and includes tons of healthy vegetables and protein.
Servings: 6 servings
- 2 Tablespoon olive oil
- 1/2 large onion - diced
- 2 cloves garlic - diced
- 8 oz. sliced mushrooms
- 1 cup cherry tomatoes - sliced in half
- 3 cups spinach leaves
- 8 large eggs
- 1/4 cup half and half
- 4 oz. creamy havarti with jalapeño - diced
- 1 teaspoon onion powder
- kosher salt and freshly ground black pepper
- sliced avocado - to serve
Preheat oven to 400 degrees.
Heat a cast iron skillet on stove top, over medium high heat. Add olive oil and onion, and sauté until soft, approximately three minutes. Add garlic, onion powder, salt, and pepper - and stir for 30 seconds.
Add mushrooms and tomatoes to pan, and continue to sauté until vegetables are slightly softened. Add spinach leaves and stir for another minute. Remove pan from heat.
Whip eggs and half and half in separate bowl, and pour on top of the vegetables. Add diced cheese on top, and place skillet in oven.
Bake for approximately 20 minutes on 400 degrees.
Serve with sliced avocado.
Calories: 238kcal | Carbohydrates: 5g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 268mg | Sodium: 258mg | Potassium: 394mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2075IU | Vitamin C: 11.9mg | Calcium: 185mg | Iron: 2mg