Description
A nutritious veggie frittata breakfast plate with mushrooms, broccoli, and cherry tomatoes, served with hummus and crusty bread.
Ingredients
Scale
- 4 large eggs
- 1/4 cup milk
- 1/2 cup mushrooms, sliced
- 1/2 cup broccoli florets, chopped small
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, plus more for serving
- 1/2 cup cucumber sticks
- 1/2 cup sliced cherry tomatoes
- 1/4 cup hummus
- 2 small pieces crusty bread or ciabatta
Instructions
- In a bowl, whisk together the eggs, milk, garlic powder, paprika, salt, and black pepper.
- Heat olive oil in a nonstick skillet over medium heat.
- Add the mushrooms, broccoli, and cherry tomatoes, then cook for 3–4 minutes until slightly softened.
- Pour the egg mixture over the vegetables and reduce the heat to low.
- Cook for 8–10 minutes, or until the frittata is set around the edges and mostly cooked through.
- Cover the skillet for 2–3 minutes to finish setting the top, or place under the broiler for 1–2 minutes if using an oven-safe skillet.
- Slice the veggie frittata into wedges.
- Serve with cucumber sticks, sliced cherry tomatoes, hummus, and crusty bread.
- Sprinkle with extra black pepper before serving.
Notes
- Use fresh vegetables for best results.
- Adjust seasoning to taste.
- Serve immediately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 370mg
Keywords: Veggie Frittata Breakfast Plate, Vegetable Frittata Recipe, Mushroom Broccoli Frittata, High Protein Breakfast, Breakfast Plate Recipe, Frittata with Hummus