6 large eggs 1/2 c sour cream, mixed with 1 T. Spinach and Herb Dip Mix
3/4 c. cheddar cheese, divided
2 t. butter
2 t. olive oil
1 c. sliced mushrooms, coarsely chopped
1/3 c. red pepper, chopped
1/4 c. chopped onion
3/4 c. fresh broccoli crowns, chopped
1/2 t. sea salt 1/2 t. fresh ground pepper
Directions: Mix the sour cream and dip mix (I prefer Tastefully Simple) in a small bowl, and set aside. Preheat oven to 350 degrees F. Spray a 10″ deep dish, pie plate with cooking spray; set aside.
Melt the butter and oil in a skillet on medium high heat. Add the chopped vegetables and mushrooms. Saute for approximately five minutes, stirring occasionally. Turn off heat and cover pan.
Whisk eggs and sour cream mix in mixing bowl, beating for about one minute. Stir in 1/2 c. of cheese. Spread the vegetables in the pie plate, and pour the egg mixture over top. Bake for 30 minutes. Sprinkle remaining cheese on top of frittata and return to oven for 5 minutes.