Vegetable Frittata Recipe

Name: Vegetable Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 garlic bulb (about 9 cloves); 3 tablespoons olive oil, divided; 4 small zucchini, sliced; 1 pound asparagus spears, cut into 3-inch lengths; 1 (1-pound) bunch Swiss chard; 3 medium-size onions; 3 tablespoons chopped fresh oregano; 1 (4-ounce) jar sliced pimiento, drained; 20 large eggs, beaten; 2 to 2 1/4 teaspoons salt; 1 to 1 1/4 teaspoons freshly ground pepper; 4 cups shredded Parmesan cheese

Servings: persons

1 garlic bulb (about 9 cloves)
3 tablespoons olive oil, divided
4 small zucchini, sliced
1 pound asparagus spears, cut into 3-inch lengths
1 (1-pound) bunch Swiss chard
3 medium-size onions
3 tablespoons chopped fresh oregano
1 (4-ounce) jar sliced pimiento, drained
20 large eggs, beaten
2 to 2 1/4 teaspoons salt
1 to 1 1/4 teaspoons freshly ground pepper
4 cups shredded Parmesan cheese

1
Cut off pointed end of garlic bulb; place bulb on a piece of foil. Drizzle with 1 tablespoon oil. Fold to seal. Bake at 350u00b0 for 40 minutes; cool. Squeeze pulp from bulb. Set aside.
2
Arrange zucchini in a steamer basket over boiling water. Cover and steam 5 minutes or until crisp-tender. Set aside.
3
Arrange asparagus in a steamer basket over boiling water. Cover and steam 5 minutes or until crisp-tender. Set aside.
4
Remove and slice stalks from chard. Cut leaves into 1-inch strips.
5
Arrange chard stems and stalks in a steamer basket over boiling water. Cover and steam 3 minutes or until tender. Set aside.
6
Cut onions in half lengthwise; cut into very thin wedges.
7
Saute onion in remaining 2 tablespoons olive oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, chard, zucchini, asparagus, oregano, and pimiento; toss gently.
8
Whisk together eggs, salt, and pepper.
9
Layer half of vegetable mixture, cheese, and egg mixture; repeat procedure. Pour into a lightly greased 12-inch skillet.
10
Bake at 325u00b0 for 55 minutes or until mixture is set.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 garlic bulb (about 9 cloves), 3 tablespoons olive oil, divided, 4 small zucchini, sliced, 1 pound asparagus spears, cut into 3-inch lengths, and more.

Yes, Vegetable Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Frittata

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