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Michelle's Vegetable Frittata

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"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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1 h 25 m servings 330
Original recipe yields 8 servings (1 9x13-inch frittata)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  2. 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.
  3. 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.
  4. 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®, if you'd like.

Nutrition Facts

Per Serving: 330 calories; 26.8 5.7 17.5 270 345 Full nutrition

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