Recipes
English Muffin Frittata
8 servings
40 minutes total (Active 10 minutes)
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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
- Preheat oven to 375°F. Whisk eggs, half-and-half, mustard, seasoning, salt, and cheese; set aside. Chop asparagus and peas.
- 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.
- 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.
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, Sugars 3g, Protein 15g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 10%