COLORFUL FRITTATA
Steps:
- In a large skillet, saute the broccoli, mushrooms and onions in butter until tender. Add ham; heat through. Remove from the heat and keep warm. , In a bowl, beat the eggs, water, mustard, Italian seasoning and garlic salt until foamy. Stir in the cheese, tomatoes and broccoli mixture. , Pour into a greased shallow 1-1/2-qt. baking dish. Bake at 375° for 22-27 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 277 calories, Fat 20g fat (10g saturated fat), Cholesterol 331mg cholesterol, Sodium 905mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.
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kovid kama
[email protected]I wouldn't recommend this recipe. There are better frittata recipes out there.
Salmanali33 Ali
[email protected]This frittata was a disappointment. It was dry and flavorless.
Tisha Khan
[email protected]I'm definitely going to be making this frittata again. It's a new favorite in our household.
Sta Lewane
[email protected]This frittata is a great option for a quick and easy weeknight meal. It's also perfect for brunch or lunch.
yadav jee
[email protected]I love that this frittata is so versatile. You can use any vegetables you have on hand, and it always turns out great.
Shahnawaz B
[email protected]This frittata is a great way to start the day. It's packed with protein and vegetables, and it's really satisfying.
Yaweer Khan
[email protected]Overall, I thought this frittata was just okay. It wasn't bad, but it wasn't anything special either.
Akramkhokhar Akramkhokhar
[email protected]I'm not sure why this recipe calls for so much oil. It made the frittata greasy.
Freddy Irakoze
[email protected]This frittata was a bit bland for my taste. I think I'll add more herbs and spices next time.
Fahim Hassan
[email protected]I followed the recipe exactly, but my frittata didn't turn out as fluffy as I expected. I'm not sure what I did wrong.
Judith Diaz
[email protected]This frittata was easy to make and turned out beautifully. I used a variety of vegetables, and the colors were stunning.
Peter Swoboda
[email protected]I'm not a big fan of eggs, but this frittata was surprisingly good. The vegetables added a lot of flavor and texture.
Renee Dudley
[email protected]I've made this frittata several times now, and it's always a success. It's a great way to use up leftover vegetables.
Kamran Kami dk
[email protected]This frittata was a hit with my family! The colors from the vegetables were so inviting, and the flavor was delicious. I especially loved the crispy edges.