Canned Veggie Frittata
An easy egg bake utilizing canned mixed vegetables.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
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