Canned Veggie Frittata

Name: Canned Veggie Frittata
Total time: 20 min
Yield: 4 servings
Cuisine: Pantry & Instant
Ingredients: 4 large eggs; 1 can (15 oz) mixed vegetables (peas; carrots; corn; green beans); 1/2 cup shredded cheddar or mozzarella cheese; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp butter

A fluffy, golden egg bake loaded with canned mixed vegetables and cheese — easy to slice, endlessly adaptable, and just as good warm as it is at room temperature.

20 minutes

Serves 4

Breakfast

Contains common allergens

Egg Dairy

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

1
Open the can of mixed vegetables, drain them thoroughly in a colander, and pat them dry with paper towels to remove excess moisture.

2
In a medium mixing bowl, crack the 4 large eggs. Add the salt and black pepper, and whisk vigorously until the yolks and whites are completely combined and slightly frothy.
3
Stir the dried canned vegetables and half of the shredded cheese into the beaten eggs.
4
Melt the butter in an 8-inch non-stick skillet over medium-low heat, ensuring it coats the bottom and sides.
5
Pour the egg mixture into the skillet. Cook undisturbed for 8-10 minutes until the edges pull away and the center is mostly set.
6
Sprinkle the remaining cheese on top. Cover the pan with a lid for 2 more minutes until the cheese is melted and the top is fully firm. Slide onto a plate, slice into wedges, and serve.

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