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 cup zucchini, sliced and halved; 1 cup mushroom; ¾ cup green bell pepper, chopped; ¾ cup onion, chopped; 1 garlic clove, minced; 3 tablespoons olive oil; 6 eggs; ¼ cup cream (I use half and half); 1 lb cream cheese; 2 cups cubed white bread, crusts removed; 1 ½ cups grated sharp cheddar cheese; ½ teaspoon salt; ½ teaspoon pepper

Servings: persons

1 cup zucchini, sliced and halved
1 cup mushroom
¾ cup green bell pepper, chopped
¾ cup onion, chopped
1 garlic clove, minced
3 tablespoons olive oil
6 eggs
¼ cup cream (I use half and half)
1 lb cream cheese
2 cups cubed white bread, crusts removed
1 ½ cups grated sharp cheddar cheese
½ teaspoon salt
½ teaspoon pepper

1
Saute zucchini, mushrooms, bell pepper, onion, and garlic in oil until soft.
2
Cool.
3
Preheat oven to 350 degrees F.
4
Beat eggs and cream together in a large bowl.
5
Add cream cheese in small bits.
6
Add bread, cheddar, and cooled vegetables.
7
Add salt and pepper.
8
Pour mixture into a well buttered 10 inch springform pan.
9
Bake 55 minutes.
10
Let stand 10-15 minutes before serving.

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 13 ingredients. The key ingredients include: 1 cup zucchini, sliced and halved, 1 cup mushroom, ¾ cup green bell pepper, chopped, ¾ cup onion, chopped, 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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