Feel Good Foodie Yumna Jawad’s Vegetable Frittata
Ingredients
6 eggs<br><br>
1/4 cup full fat yogurt optional<br><br>
1 cup shredded mozzarella cheese divided<br><br>
¼ cup red onions chopped<br><br>
1 cup mushrooms chopped<br><br>
8-10 stalks asparagus ends trimmed and chopped<br><br>
¼ cup cilantro chopped<br><br>
½ cup cherry tomatoes sliced
<br><br><br>
NOTES:<br><br>
1. Instead of yogurt, you can use any kind of milk that needs to be used up.<br><br>
2. Use up any shredded cheese; especially if you have cheese you shred yourself, which only lasts 5-7 days. You can also use feta or blue cheese.<br><br>
3. While I don’t add any leafy greens in this recipe, it’s very common to use fresh spinach or kale (which can wilt after 5-7 days)<br><br>
4. Other vegetables you can add to frittata:<br>
· Broccoli, cauliflower<br>
· Potatoes or sweet potatoes<br>
· Bell peppers<br>
· Zucchini<br>
· Green beans<br>
· Brussel sprouts<br>
Directions
1. Preheat the oven to 425° degrees.<br><br>
2. Whisk together the egg, yogurt, half the shredded mozzarella cheese and salt & pepper; set mixture aside.<br><br>
3. Heat olive oil in an oven safe pan or cast iron pan. Add onions, mushrooms and asparagus and cook for 3-5 minutes until the vegetables soften.<br><br>
4. Pour the egg mixture on top of the cooked vegetables. Place sliced cherry tomatoes on top and add the remaining cheese.<br><br>
5. Bake uncovered in the preheated oven until the center is set, and not jiggly, about 10-15 minutes