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Vegetable Frittata

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Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 people

Calories: 294kcal

Ingredients:

• 2 tbsp Butter
• 4 oz Mushrooms sliced, any kind
• .75 c Cherry Tomatoes halved
• 1 c Cauliflower riced, cooked
• .5 tsp Sea Salt
• .25 tsp Ground Black Pepper
• 6 Eggs
• .5 c Whole Milk
• .75 c Goat Cheese crumbled
• 2 tbsp Fresh Parsley chopped

Instructions:

• Heat oven to 350° F. Melt half the butter in a 10-inch oven-safe nonstick skillet over medium-high heat. Sauté the cauliflower rice in a skillet for 1-2 minutes. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes. Remove Cauliflower rice from the pan and let cool while cooking other vegetables.
• Add mushrooms and cook 8 minutes. Add tomatoes and cook 3 minutes. Stir in the cauliflower and remaining butter. Season with half the salt and pepper and remove from heat.
• Whisk eggs, milk, and remaining salt and pepper in a medium bowl. Sprinkle half the goat cheese into the skillet, then pour in egg mixture.
• Return to medium heat and cook 5 minutes, gently stirring occasionally, until starting to set. Top with remaining cheese and transfer to the oven.
• Bake 10-15 minutes, until puffed and set. Sprinkle with chopped parsley to serve.

Nutrition

Calories: 294kcal | Carbohydrates: 5g | Protein: 19g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 283mg | Sodium: 617mg | Potassium: 379mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1326IU | Vitamin C: 22mg | Calcium: 142mg | Iron: 3mg

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