Indulge this weekend with a savory breakfast treat — it’s easy with our veggie frittata recipe Studded with freezer-section peas and broccoli and canned sliced new potatoes, this protein-packed egg dish is colorful yet so convenient. The best part? It’s budget-friendly at only 89 cents per serving! Serve up a savory slice of this frittata at your next breakfast meal and watch guests ooh and aah in amazement. If you’ve tried it out, comment below to let us know!
Bonus tip: Finely chopping garlic for dishes like our frittata can be a hassle – the pieces tend to stick to the knife, so you have to constantly stop and wipe the blade. Next time, after giving the cloves a rough chop, sprinkle on a pinch of salt, then continue mincing. The granules will absorb some of the sticky juices, plus help break down the garlic, making the job easier.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- ½ cup frozen peas, thawed
- ½ of 1 (16 oz.) pkg. frozen broccoli spears, thawed
- 2 (14.5 oz.) cans sliced new potatoes
- 6 eggs
- 2 Tbs. Dijon mustard
- 2 cloves garlic, minced
- ½ tsp. dried thyme
Instructions
PrintPosition broiler rack 4" from heat source. Heat broiler. Drain peas and broccoli, keeping them separate. Rinse and drain potatoes. Generously coat large ovenproof skillet with cooking spray.
In large bowl, whisk together eggs, mustard, garlic, thyme and 1⁄4 tsp. pepper; with spoon, stir in potatoes and peas. Pour mixture into skillet. Arrange broccoli spears over top. Broil until just set in center, 8–10 min.
Nutrition
- Calories: 238
- Fat: 9 gram
- Saturated Fat: 3 gram
- Protein: 14 gram
- Carbohydrate: 26 gram
- Fiber: 6 gram
- Cholesterol: 293 mg
- Sugar: 2 gram
- Sodium: 606 mg
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