Veggie Medley Frittata Recipes

Steps:

• Prepare Morningstar Farms® Veggie Bacon Strips per package directions. Cut into bite-size pieces.
• In large skillet cook broccoli, bell pepper, mushrooms, and green onions in butter until tender. Remove from heat. Set aside.
• In medium bowl beat together eggs, water, oregano, salt, pepper, and garlic powder. Stir in Morningstar Farms® Veggie Bacon Strips, broccoli mixture, Cheddar cheese, Parmesan cheese, and tomato.
• Pour egg mixture into greased shallow 1 1/2-quart baking dish. Bake at 350 degrees about 25 minutes or until a knife inserted in the center comes out clean.This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.

SAUTEED VEGETABLE MEDLEY

Steps:

• Toss vegetables together in a medium bowl.
• In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
• Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
• Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
• Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

VEGGIE MEDLEY FRITTATA

Steps:

• 1. Prepare MSF bacon strips as per pkg. directions and then crumble or cut into pieces.
• In large skillet, saute broccoli, mushrooms, green onions and bell pepper in butter until tender. Set aside.
• In a mixing bowl, beat together eggs, water, oregano, pepper, garlic powder, onion powder until foamy.
• Stir in MSF prepared bacon strips, cheese, tomatoes, broccoli mixture and green chilies.
• Pour into a greased shallow baking dish (1 1/2 qt).
• Bake at 350 degrees 25-30 minutes or untl knife inserted in center comes out clean.
• Watch closely and if it starts to get too brown cover loosely with foil.
• Let stand 5-10 minutes before cutting and plating.
• Serve topped with sour cream.

SIMPLE VEGETABLE MEDLEY

Steps:

• Steam broccoli, cauliflower, green beans, and carrots in a vegetable steamer 5 to 10 minutes, or cook covered in a microwave with a little water until crisp-tender.
• Transfer to a large serving bowl. Add red pepper and mushrooms to bowl and toss to mix.
• In a small bowl, combine olive oil, vinegar, scallions, and thyme with a wire whisk. Drizzle over vegetables and serve.
• Recipe provided by Low Cholesterol Olive Oil Cookbook

HEARTY VEGGIE FRITTATA

Steps:

• Preheat broiler.
• Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in a large oven-proof nonstick skillet** over medium heat. Add garlic, vegetables, and Italian seasoning; cook until tender.
• Meanwhile beat remaining 2 tablespoons Spread, eggs and 3 tablespoons water with a wire whisk until foamy, about 1 minute. Stir 1/2 cup cheddar cheese into egg mixture.
• Reduce heat to low and stir in egg mixture. Lift set edges of frittata with spatula, tilting pan to allow uncooked mixture to flow to bottom. Cook until almost set. Top with remaining 1/2 cup cheese, then broil 2 minutes or until golden brown and eggs are set.
• *Create your own by combining equal amounts dried parsley, dried oregano, and dried basil.
• **If oven-proof skillet is not available, before broiling, thoroughly wrap handle of skillet with heavy-duty aluminum foil.
• Tip: Also makes a great sandwich. Just slice into wedges and serve on crusty whole grain bread!

MORNINGSTAR FARMS VEGGIE MEDLEY FRITTATA

Steps:

• 1. Prepare Morningstar Farms® Veggie Breakfast Bacon Strips per package directions. Cut into bit size pieces.2. In a large skillet, saute broccoli, mushrooms, green onions and bell peppers in butter until tender. Remove from heat. Set aside.3. In a mixing bowl, beat together Morningstar Farms® Scramblers, water, oregano, pepper and garlic powder until foamy.4. Stir in Morningstar Farms® Veggie Breakfast Strips, cheese, tomatoes and broccoli mixture. Pour into a greased shallow 1 1/2 quart baking dish. Bake at 350°F about 25 minutes or until a knife inserted in the center comes out clean.

COLORFUL VEGETABLE MEDLEY SIDE DISH

Steps:

• In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.

BAKED VEGETABLE MEDLEY

Steps:

• Place the cauliflower, broccoli and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 7-9 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute mushrooms and onions in butter until tender. , Drain vegetables. In a large bowl, combine soup, milk and cheese sauce. Add vegetables and mushroom mixture; toss to coat. Transfer to a greased 2-qt. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until bubbly.

VEGGIE FRITTATA

Steps:

• Preheat the oven to 350°F.
• Saute the onion and oil in a pan until tender, then add additional oil and potatoes until slightly cooked then add garlic and remaining veggies and just heat through until defrosted.
• Combine egg whites, egg, milk, salt, and pepper in a large bowl. Stir in veggie mixture, bread crumbs, and all cheese but 1/4 cup, mix well.
• Pour entire mixture into a 9x5 glass loaf pan or something similar that will fit.
• Cover with remaining cheese and bake for 50 mins or until a toothpick inserted in the center comes out clean.
• Let it cook for 5-10 mins and cut into 1 inch slices -- .

QUICK VEGGIE FRITTATA

Steps:

• Heat your broiler to medium-high.
• Heat a 12-inch nonstick skillet over medium-high heat and add the butter. Add the Swiss chard and zucchini or yellow squash to the pan and season with salt and pepper. Cook until the vegetables soften, about 3 minutes.
• While the vegetables are cooking whisk together the eggs and cream. Season the eggs with salt and pepper. Add the eggs to the vegetables and gently stir until they begin to set but are still runny. Top with the tomatoes and place under the broiler until golden, about 1 minute.
• Slide out of the pan, slice and serve with some fresh basil sprinkled over the top.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.