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English Muffin Frittata
Recipes
English Muffin Frittata
8 servings
40 minutes total (Active 10 minutes)

Ingredients

  • 10 large eggs
  • ½ cup half-and-half
  • 2 teaspoons Dijon mustard
  • 1 teaspoon lemon-pepper seasoning
  • ½ teaspoon kosher salt
  • 1 cup shredded mozzarella cheese
  • 1 cup asparagus tips
  • 1 cup sugar snap peas
  • 2 tablespoons olive oil
  • 1 cup mini sweet pepper rings
  • 1 cup grape tomatoes
  • 3 English muffins
  • ¼ cup fresh basil

Steps

    1. Preheat oven to 375°F. Whisk eggs, half-and-half, mustard, seasoning, salt, and cheese; set aside. Chop asparagus and peas.
    2. Preheat large, oven-safe sauté pan on medium 2–3 minutes. Place oil, asparagus, peas, and pepper rings in pan; cook 2 minutes, stirring occasionally. Stir in tomatoes and cook 1–2 minutes more, until tomatoes begin to burst. Remove vegetables from pan.
    3. Split muffins; arrange muffin halves in pan and top with vegetable mixture. Slowly pour egg mixture evenly over top; bake 18–20 minutes until eggs are set. Let stand 10 minutes to cool. Chop basil. Cut frittata in wedges and top with basil. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 250, Total Fat 14g, Sat Fat 5g, Trans Fat 0g, Chol 245mg, Sodium 370mg, Total Carb 15g, Fiber 1g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 15g, Vitamin D 6%, Calc 15%, Iron 10%, Potassium 4%