2. Place zucchini, peppers and onion on a rimmed sheet pan. Drizzle with oil, sprinkle with 1 1/2 teaspoons salt and 1/2 ...

Many different vegetables become in season as spring turns into summer, and this week’s Seasonal Servings finds a way to pack them into breakfast! This Fabulous Frittata is the perfect way to do ...

This recipe is high in protein and low in sugar and carbs. In addition to the mushrooms, this frittata contains red onion, minced garlic, and fresh thyme. This recipe is high in sodium.

Whisk together. Add the cooked veggies and stir to combine. Transfer the eggs and vegetable mixture back into the pan. Cook for 1-2 minutes on the stove. Top with crumbles of cheese. Transfer the ...

It’s a move that adds tangy pops of flavor to this simple vegetable frittata. “I love making frittatas,” says Bloomfield, chef at Sailor in Brooklyn. “Mostly, I make them for breakfast or ...

Like the frittata, it’s fairly versatile. You can freely swap out the mango for any tropical fruit of your choice (pineapple is my other go-to) or even a berry mix for a hefty dose of antioxidants.

A frittata is essentially a baked omelet or crustless quiche. Egg-based frittatas are assembled and cooked in a skillet and can contain a variety of meats, cheeses, vegetables and herbs.

Angela Horkan with the Wisconsin Beef Council joins FOX6 WakeUp to share her recipe for beef and veggie frittata. Heat oven to 350°F. Combine potatoes and water in 10-inch nonstick ovenproof ...

The frittata is filled with roasted vegetables; oven roasted red and yellow bell peppers join the egg mixture, along with zucchini and red onion. It has an alluring creamy texture that makes the ...

Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set ...