Very Vegetable Frittata

Ingredients

4 Eggland's Best Eggs (large)

1/3 cup Eggland's Best Liquid Egg Whites

1 cup non-fat milk

1 tablespoon chopped chives

1 teaspoon Dijon mustard

1/3 cup finely chopped onion

1 cup chopped mushrooms

1 cup chopped broccoli

1 cup chopped cauliflower

1 cup chopped zucchini

1 cup halved cherry or pear tomatoes

1/3 cup crumbled feta cheese

salt and pepper, to taste

arugula, for serving (optional)

Directions

In a medium bowl, whisk together the eggs, egg whites, milk and Dijon mustard; set aside.
In a 10 to 12-inch ovenproof nonstick skillet, spray with cooking spray and heat to medium-high.
Saute onion until softened - about 2 minutes.
Add the mushroom, broccoli, cauliflower and zucchini to the skillet. Saute until slightly softened - another 3 to 4 minutes.
Whisk the egg mixture again, then pour over the vegetables.
Sprinkle tomatoes and feta cheese on top.
Place a lid on the skillet, reduce heat to medium and cook until the bottom and sides of the frittata are firm - 8 to 10 minutes.
Preheat the oven broiler.
Place the skillet under the broiler and broil until the frittata is cooked through (no longer jiggly) and slightly browned on top - about 5 minutes (watch closely).
Cut into 4 wedges and serve immediately, over a handful of arugula, if desired.