Michelle's Vegetable Frittata recipe

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Ingredients

cooking spray (such as Pam®)
1 tablespoon vegetable oil
1 ½ cups sliced zucchini
1 ½ cups sliced mushrooms
¾ cup chopped onion
¾ cup chopped red bell pepper
2 cloves garlic, minced
9 eggs
2 cups shredded Cheddar cheese
1 (8 ounce) package cream cheese, diced
¼ cup milk
¼ teaspoon ground black pepper

Nutrition Info

329.6 calories
carbohydrate: 5.7 g
cholesterol: 270.3 mg
fat: 26.8 g
fiber: 1 g
protein: 17.5 g
saturatedFat: 14.2 g
servingSize: -
sodium: 344.5 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.

  2. Heat oil over medium-high heat in a large skillet. Add zucchini, mushrooms, onion, bell pepper, and garlic. Saute until tender, 5 to 7 minutes. Remove from heat and strain out liquid.

  3. Mix eggs, Cheddar cheese, cream cheese, milk, and pepper together in an electric blender. Pour into the prepared baking dish. Add vegetable mixture and stir to combine.

  4. Bake in the preheated oven until center is set, about 1 hour. Serve hot or cold.

Recipe Yield

1 9x13-inch frittata

Recipe Note

This vegetable frittata can be eaten hot or cold. This is my go-to recipe when my son needs to grab a quick breakfast before work. I make it one day, and he can enjoy it every morning thereafter.

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