Garden Fresh Frittata

By Addie

Our Readers’ Best Recipes (Family Circle)
These reader-submitted recipes are so good that it’s no surprise they’ve become favorites at family dinners.

"French onion dip gives this luncheon dish a zing." —Mary King, Mississauga, Ontario

Ingredients

• 1 tablespoon unsalted butter
• 1 cup sliced mushrooms
• 3/4 cup frozen broccoli cuts, thawed
• 1/2 red pepper, chopped
• 1/2 small onion, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 eggs
• 1/3 cup sour cream
• 2 tablespoons French onion dip
• 3/4 cup shredded Cheddar cheese

Preparation

Step 1

1. Heat oven to 350 degrees F. Coat an 8-inch pie plate with nonstick cooking spray; set aside.

2. Melt butter in a large nonstick saucepan over medium-high heat. Add mushrooms, broccoli, red pepper and onion to skillet and sprinkle with salt and pepper. Cook, stirring occasionally, for 5 minutes.

3. Meanwhile, whisk together eggs, sour cream and onion dip. Stir in 1/2 cup of the cheese.

4. Spread contents of skillet into bottom of prepared pie plate. Pour egg mixture over top and bake at 350 degrees F. for 30 minutes. Remove plate from oven and heat broiler. Sprinkle frittata with remaining 1/4 cup shredded cheese; broil 2 minutes or until well browned.