Southwest Veggie Frittata

This hearty and delicious breakfast frittata features scrambled eggs, fire-roasted peppers and onions, salsa, and spices for a nutritious school breakfast option!

¼ cup vegetable oil
8 yellow onions, diced
8 red bell peppers, diced
8 cloves of garlic, minced
2 TBSP chili powder
2 TBSP smoked paprika
1 TBSP dried oregano
2 tsp salt
1 tsp black pepper
Cooking spray
16# liquid eggs
8 cups low-fat milk
2 cups sour cream
1 bunch flat-leaf parsley, minced
8 cups mozzarella or cheddar cheese, shredded

1. In a large pan or tilt skillet, heat oil over medium-high heat. When oil begins to shimmer, add onions and peppers. Cook until vegetables begin to soften, about 5 minutes. Add garlic, stir well, and cook for 1 additional minute. Add chili powder, smoked paprika, oregano, salt, and pepper, and cook until spices are fragrant, about 3 minutes.
2. Spray 4 2” hotel pans with cooking spray and evenly divide the pepper and onion mixture between the pans.
3. In a large mixing bowl, whisk together eggs, milk, and sour cream until ingredients are fully incorporated and mixture is smooth. Whisk in minced parsley.
4. Evenly divide the egg mixture between the 4 hotel pans and top with 2 cups of mozzarella cheese per pan.
5. In an oven pre-heated to 350°F, cook the frittata for 12 minutes with the fan on high. Rotate pans to ensure even cooking, set the fan to low, and cook for 12-15 more minutes. If the center of the frittata jiggles, continue cooking for 4-minute increments until the center is set and the frittata reaches an internal temperature of 165°F.
6. Once fully cooked, allow frittatas to rest 5 minutes before slicing. Slice each pan into 24 portions (4x6).

Calories: 77 kcal

Fat: 1 g

Saturated fat: 1 g

Cholesterol: 4 mg

Sodium: 303 mg

Carbohydrates: 9 g

Fiber: 1 g 

Sugar: 1 g

Protein: 8 g

Calcium: 840 mg