Vegetable Frittata Recipe

Name: Vegetable Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. olive oil or margarine; 1/2 lb. sliced fresh mushrooms; 1 c. diced zucchini; 1/2 c. chopped green pepper; 1/4 c. chopped green onion; 1 medium tomato, diced; 3 eggs, lightly beaten; 1/4 c. water; 1/3 tsp. salt; 2 Tbsp. mustard; 1/4 tsp. pepper; 1 c. shredded Cheddar or Monterey Jack cheese; paprika

Servings: persons

2 Tbsp. olive oil or margarine
1/2 lb. sliced fresh mushrooms
1 c. diced zucchini
1/2 c. chopped green pepper
1/4 c. chopped green onion
1 medium tomato, diced
3 eggs, lightly beaten
1/4 c. water
1/3 tsp. salt
2 Tbsp. mustard
1/4 tsp. pepper
1 c. shredded Cheddar or Monterey Jack cheese
paprika

1
Heat skillet; add oil or margarine.
2
Add mushrooms, zucchini, green pepper and green onion; cook and stir over medium heat, about 5 minutes.
3
Sprinkle diced tomatoes over the top.
4
Mix together the eggs, water, mustard, salt and pepper; pour over veggies in skillet.
5
Cover; cook for 5 to 10 minutes, or until eggs are set.
6
Sprinkle cheese and paprika over the top; cover until cheese is melted.
7
Cut into wedges to serve.

461

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 13 ingredients. The key ingredients include: 2 Tbsp. olive oil or margarine, 1/2 lb. sliced fresh mushrooms, 1 c. diced zucchini, 1/2 c. chopped green pepper, 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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