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Summer Vegetable Frittata

Summer Vegetable Frittata
Summer Vegetable Frittata
The recipe is courtesy of The Dairy Good Cookbook, copyright 2015, Andrews McMeel Publishing.


8 large eggs

1/2 c. milk

1 tsp. salt

1 tsp. freshly ground black pepper

1 tsp. fresh thyme

1 tsp. finely chopped fresh sage

1 c. crumbled feta cheese

1 Tbsp. vegetable oil

1 (12-ounce) bunch thin asparagus, trimmed and cut on a diagonal into 1-inch pieces (about 2 1/2 cups)

1/2 small zucchini or summer squash, trimmed, halved and sliced into half-moon shapes

2 Roma tomatoes, chopped

1 c. shredded mozzarella cheese

Fresh thyme leaves (optional)


Preheat the oven to 400 F. Whisk the eggs, milk, salt, pepper and herbs in a large bowl. Stir in the feta cheese; set aside. Heat the oil over medium-high heat in a 12-inch oven-safe skillet. When the oil is hot, add the asparagus and cook, stirring occasionally, for five minutes or until lightly browned. Add the zucchini and tomatoes and cook for two minutes more. Pour the egg mixture over the vegetables, pulling the eggs away from the sides of the pan with a spatula so they flow to the bottom of the pan. Cook for four to five minutes. When the eggs begin to set, sprinkle the shredded mozzarella over the top. Transfer the skillet to the oven. Bake for eight to 10 minutes or until the top is golden. Cut into six wedges. Sprinkle with fresh thyme leaves, if desired. Serve immediately.

Makes six servings. Each serving has 260 calories, 17 grams (g) fat, 19 g protein, 7 g carbohydrate, 2 g fiber and 780 milligrams sodium.

We analyzed the recipe’s nutrition profile at the NDSU Extension Service.



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