breakfast brunch

Grilled Vegetable Frittata

Transform leftover vegetables into a colorful frittata. Served warm or at room temperature, frittatas are welcome to the table at any meal.
10m
PREP TIME
12m
COOK TIME
146
CALORIES
6
INGREDIENTS

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Ingredients 8 Servings

  • 3 cups leftover Grilled Seasoned Vegetables, chopped (see Cooking Tip for recipe link)
  • 6 eggs
  • 1/4 cup milk
  • 3/4 teaspoon Lawry's® Seasoned Salt
  • 2 medium plum tomatoes, sliced
  • 1 cup shredded Cheddar cheese

INSTRUCTIONS

  • 1 Heat large ovenproof nonstick skillet on medium heat. Add leftover vegetables; cook and stir 1 minute or until vegetables are heated through. Cooking Tip: Make Once, Eat Twice : Prepare this recipe using leftovers from Grilled Seasoned Vegetables
  • 2 Beat eggs, milk and seasoned salt in medium bowl. Pour into skillet. Cook on medium-low heat without stirring 5 minutes or until eggs are set on bottom. Arrange sliced tomatoes on top of egg mixture. Sprinkle with cheese.
  • 3 Broil 4 to 5 minutes or until eggs are set and cheese is lightly browned.

TIPS AND TRICKS

Test Kitchen Tip: Wrap the skillet handle in foil if your skillet is not ovenproof.

NUTRITION INFORMATION

(per Serving)

Breakfast

Beverages

Smoothies and Shakes