How to Make Michelle's Vegetable Frittata - A Step-by-Step Guide

Michelle's Vegetable Frittata is a delicious and versatile dish that can be enjoyed for breakfast, brunch, or even dinner. This recipe is perfect for those looking to add more vegetables to their diet, as it is packed with a variety of nutritious vegetables. The frittata is also a great way to use up any leftover vegetables you may have in your fridge, making it a budget-friendly and sustainable meal option.

One of the best things about Michelle's Vegetable Frittata is its simplicity. ...

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Ingredients

  • cooking spray (such as Pam®)
  • 1 tablespoon vegetable oil
  • 1 ½ cups sliced zucchini
  • 1 ½ cups sliced mushrooms
  • ¾ cup chopped onion
  • ¾ cup chopped red bell pepper
  • 2 cloves garlic, minced
  • 9 eggs
  • 2 cups shredded Cheddar cheese
  • 1 (8 ounce) package cream cheese, diced
  • ¼ cup milk
  • ¼ teaspoon ground black pepper

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 5 mins
  • Total Time: 1 hr 25 mins
  • Servings: 8
  • Yield: 1 9x13-inch frittata

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

    330 cal.

    • Total Fat: 27g
    • Saturated Fat: 14g
    • Cholesterol: 270mg
    • Sodium: 345mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 1g
    • Total Sugars: 3g
    • Protein: 18g
    • Vitamin C: 24mg
    • Calcium: 275mg
    • Iron: 2mg
    • Potassium: 307mg