Vegetable Egg Frittata

1. 1

   In a medium (10-inch/25 cm) frying pan over medium heat, melt the butter. Add the mushrooms, peppers, and onion; sauté until tender.

2. 2

   While the vegetables cook, whisk the eggs with the water. Pour the egg mixture over the vegetables in the frying pan. Cover and cook over medium heat, occasionally poking through the mixture so uncooked egg can flow to the bottom of the pan.

3. 3

   When the bottom is cooked and the top is almost set, finish cooking the frittata on the stovetop by covering it with a lid for a few minutes, or flip it in the pan to cook the top, or cook the top under the broiler.

4. 4

   To flip the frittata, place a dinner plate over the pan and hold it firmly, then invert the frying pan and plate together. The frittata will drop onto the plate, top side down. Slide the frittata back into the frying pan, top side down, and cook for a few minutes until the top (now the bottom) is cooked.

5. 5

   Alternatively, place the frying pan under a preheated broiler until the top is cooked and slightly puffed, about a minute or two. The frying pan must be ovenproof to do this; to make the handle ovenproof, wrap it with a double layer of aluminum foil.

6. 6

   Cut into wedges and serve.

• Calories 154.05 kcal Moderate
• Protein 12.97 g Good Source
• Carbs 2.86 g Moderate
• Total Fat 10.1 g Moderate
• Saturated Fat 3.35 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 355.23 mg High
• Sodium 218.3 mg Moderate
• Fiber 0.62 g Low Source
• Sugar 1.44 g Low Source
• Added Sugar 0.41 g Low Source
• Calcium 43.31 mg Low Source
• Iron 1.63 mg Low Source
• Potassium 32.41 mg Low Source
• Vitamin A 179.99 mcg_rae Good Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 6.16 mcg Good Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Onions 🧅