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Grilled Veggie Frittata

Grilled Veggie Frittata

Grilled Veggie Frittata

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This grilled veggie frittata serves up a great weekend brunch treat, packed with fresh veggies and protein and hot off the grill!

Recipe Ingredients

170 g
fingerling potatoes
1 sprig
rosemary
2 cloves
of garlic
1 tbsp.
olive oil
1
zucchini
1
yellow squash
1
bell pepper
1
small onion
3 oz.
feta cheese
Sea salt & pepper to taste

Instructions

1
Chop up potatoes, rosemary and garlic
2
Add ingredients to cast iron skillet with salt, pepper and olive oil. Toss together
3
Take skillet and put on grill for 15-20 minutes or until roasted
4
To prep kabobs, cut up bell pepper, zucchini, squash and onion and make kabobs
5
Take skillet with potatoes off grill and put kabobs on grill for 15 minutes flipping halfway through
6
Put skillet back on grill and add kabob veggies to skillet
7
Sprinkle feta into skillet
8
Add Bob Evans Egg Whites to cast iron and put skillet back on grill for 15-20 minutes until egg whites cook through
9
Wait until cooled to cut into and eat.

Grilled Veggie Frittata

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