Grilled Vegetable Frittata
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

  • 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

    Cooking Tip: Make Once, Eat Twice

    Prepare this recipe using leftovers from Grilled Seasoned Vegetables

    Cooking Tip: Make Once, Eat Twice
  • 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.

  • Broil 4 to 5 minutes or until eggs are set and cheese is lightly browned.

Nutrition information (per Serving)

Reviews

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