Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.
Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.
Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.
If you are serving those with heartier appetites, increase the eggs to 3 whole and 3 whites.
This can be made with almost any combination of whole eggs, whites, Egg Beaters(R), etc., but if using whites only, I’d recommend adding some fresh chopped herbs for more flavor.
If using cast-iron pan, make sure it is well-seasoned or the frittata may not flip easily.
You could cook it uncovered in the oven instead of flipping it, which is a traditional frittata cooking style.
Good quality olives and feta add a lot to the taste of this dish, so splurge if you can!
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