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Vegetable Frittata
breakfast brunch

Vegetable Frittata

Frittatas are great for brunch or a light supper. Serve warm or at room temperature.
  • 15m

    prep time

  • 15m

    Cook Time

  • 125

    Calories

  • 8

    Ingredients

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Ingredients

8

Servings

  • 1 tablespoon olive oil
  • 1 medium zucchini, halved lengthwise and cut into 1/4-inch thick slices
  • 1 small red bell pepper, coarsely chopped
  • 6 eggs
  • 1/4 cup milk
  • 3 tablespoons McCormick® Salt Free Onion and Herb Seasoning
  • 2 medium plum tomatoes, sliced
  • 1 cup shredded mozzarella cheese

Instructions

  • Heat oil in large ovenproof nonstick skillet on medium heat. Add zucchini and bell pepper; cook and stir 3 to 5 minutes or until vegetables are tender.

  • Beat eggs, milk and Seasoning 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)

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