Red and Green Veggie Frittata

Feeling bored with your usual breakfast? Whether you’re pregnant, hoping to be pregnant or postpartum, this Red and Green Frittata is loaded with essential nutrients like protein, fiber, calcium, Vitamin C and potassium. The best part is this recipe should leave you with leftovers for lunch!

Ingredients:

• 6 cups of bite-size broccoli florets
• 8 large eggs
• ¼ cup of milk
• ¼ teaspoon of salt
• ¼ teaspoon of freshly ground pepper
• 1 red bell pepper, cut into ¼ inch thick slices
• 1 cup of grated white cheddar or fontina cheese, divided
• 4 tablespoons of grated Parmesan cheese, divided
• 2 teaspoons of olive oil

Directions:

1. In a large pot, bring water to a boil. Add broccoli and cook until tender for approximately 2 minutes. Drain well.
2. Preheat the oven to 350 degrees. Whisk eggs, milk, salt and pepper in a large bowl. Stir in broccoli, red pepper, ¾ cup of cheddar cheese and 3 tablespoons of Parmesan cheese.
3. Heat oil in a 12-inch, ovenproof, nonstick frying pan over medium-high heat. Pour egg mixture into pan and reduce heat. Cook for 3 minutes to set the bottom on the frittata. 
4. Sprinkle top with remaining ¼ cup of cheddar and 1 tablespoon of Parmesan cheese.
5. Transfer pan to oven and bake until the frittata is set and appears slightly puffed up. Approximately 15 minutes.
6. Allow to cool for 5 minutes in the pan and then loosen edge with a spatula. Slide onto large plate and cut into wedges.
7. Serve warm and enjoy!

Recipe transcribed from: the BUMP