Vegetable Frittata Recipe

Name: Vegetable Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup green chili peppers red peppers, yellow peppers; 1/4 cup onions; 1/4 cup mushrooms; 1/4 cup broccoli florets; 1/4 cup winter squash; 1 x olive oil as needed; 6 large eggs; 1 x milk as needed; 1/2 cup cheese grated (Cheddar, Swiss or Parmesan); 1 x salt to taste; 1 x black pepper freshly-ground, to taste; 1 x parsley sprigs for garnish

Servings: persons

1/4 cup green chili peppers red peppers, yellow peppers
1/4 cup onions
1/4 cup mushrooms
1/4 cup broccoli florets
1/4 cup winter squash
1 x olive oil as needed
6 large eggs
1 x milk as needed
1/2 cup cheese grated (Cheddar, Swiss or Parmesan)
1 x salt to taste
1 x black pepper freshly-ground, to taste
1 x parsley sprigs for garnish

1
Preheat oven to 350F (180C).
2
Gently saute the vegetables in a 9- or 10-inch oven-proof skillet in the olive oil until just soft.
3
Mix eggs with a little milk, then pour over and around the vegetables.
4
Sprinkle cheese over the top.
5
Cook over medium heat enough to set the eggs, then place in the oven to finish the cooking.
6
Bake until the top of the frittata is no longer runny.
7
Garnish and serve.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 1/4 cup green chili peppers red peppers, yellow peppers, 1/4 cup onions, 1/4 cup mushrooms, 1/4 cup broccoli florets, 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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