Wednesday, July 31, 2013

Very Veggie Frittata

(Photo by Taste of Home)
Last night I tried a new recipe.  It's actually been on my menu plan for weeks, but due to different factors (mostly using up leftovers), I hadn't gotten around to trying it.  Here's the link:  Very Veggie Frittata.

We liked this dish a lot.  I liked the fact that it only called for five eggs, and the addition of sour cream was a little different but very good.  (I used light sour cream.)

I was out of mushrooms so used diced zucchini instead, a substitution I would definitely make again.  And I don't have an ovenproof skillet, so I skipped the step of browning the frittata under the broiler, and left off the extra cheese as well.  It was just fine that way, and saved a few calories too.

We had this with home fries and fresh salsa on the side.  A very tasty meatless meal!  Maybe your family would enjoy it, too.


  1. Anonymous9:31 PM

    Mrs T, that certainly looks delicious! A perfect summer supper!

  2. It was indeed delicious, Gina! Mr. T and I liked this meal a lot. I will be making this recipe frequently!


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