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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Recipe Summary

prep:
20 mins
cook:
1 hr 5 mins
total:
1 hr 25 mins
Servings:
8
Yield:
1 9x13-inch frittata
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

Cook's Note:

You can use half-and-half instead of milk, if preferred. You can also use Egg Beaters(R), if you'd like.

Nutrition Facts

330 calories; protein 17.5g 35% DV; carbohydrates 5.7g 2% DV; fat 26.8g 41% DV; cholesterol 270.3mg 90% DV; sodium 344.5mg 14% DV. Full Nutrition