*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
What a DELICIOUS recipe!! Between 2 of us we ate 3/4 of it- lol!! I used egg beaters in place of all but 1 egg- and reduced fat 'mexican blend' cheese and a bit of parmesan cheese that was left in the fridge- I had no brocoli- I sauteed an onion, a red pepper and some mushrooms with garlic, and used Canadian bacon and fresh tomatoes. This is a great 'use up everything in the fridge' sort of recipe! The egg mixture that binds it together was DELICIOUS! This will be a standard recipe for us now- easy and DELICIOUS!!
This is indeed colorful, that's for sure! It really makes a statement on the plate compared to, say, the same old scrambled eggs, and would be a great choice when you want something a little more special or festive. Hubs didn't like the broccoli too much - I did, but it's certainly easy enough to leave out. I used chopped red bell pepper and chopped onion, saving the chopped green onion for garnish when serving. Didn't have mushrooms but found this would be good with or without them. I admit I was a wuss and couldn't bring myself to use the full amount of Dijon mustard, but as it turned out I couldn't even tell it was in there and that was fine for us. So, if you want a bold Dijon flavor, go with the full amount. Similarly with the Italian seasoning, the flavor was subtle. But it all combined to make something pretty, definitely colorful, delicious and satisfying.
I took this to the luncheon that my ladies' prayer group was having today & I was not only complimented by everyone on it, but was asked for the recipe, too. I didn't have mushrooms, so I omitted them. I used a bag of frozen onion/pepper blend (onions, green & red peppers chopped) and sauteed them & it worked out beautifully. I'm making it again tonight for my family for dinner & think they'll love it, too.
A very nice breakfast casserole! I didn't have ham, so I used cubed turkey kielbasa. I also only had 7 eggs, not 8, but didn't miss the extra egg. My only complaint is that I didn't enjoy the italian seasoning with this casserole. Next time I will use just basil and fresh parsely. Great way to get in some veg for breakfast!
I've just started the paleo diet and this recipe worked great! (without cheese, i love frittatas and i didn't miss the cheese at all!). I added steamed 1" asparagus chunks, sauteed spinach, a green bell pepper, bacon instead of ham, and didn't add the tomatoes. I used olive oil instead of the butter, and i mixed in 1 tablespoon of fage greek yogurt (0% fat) to thicken up the eggs some... the dijon mustard is such a great idea! this turned out great!
Very Good! Halfway through prep I realized I didn't have any ham (I swear I bought some at the store this weekend) so I just added more broccoli and some leftover corn and it still came out delicious! I baked mine in a greased pie plate and it did take about 15 minutes longer to cook.
This was very good, and a quick weeknight dinner with fruit and cheese toast. I substituted diced zucchini, which I cooked along with the other vegetables, for the ham so it would be vegetarian. It took about 10 minutes longer to cook than the directions said, and was not good as leftovers, but other than that, a great recipe. thanks!
I made this frittata but I changed it up a bit... I didnt use the ham or the broccoli and added a pound of ground beef and browned it with the onions and garlic powder and then added the meat to the egg mixture. The frittata was really good and my family enjoyed it alot!! Thanks for the recipe :)
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