Vegetable Frittata
Enjoy this hot out of the oven for an amazingly delicious and veggie-packed meal.
| Temperature: | 350 degrees |
| Serving size: | 1/9 of the frittata |
| Prep time: | 10 minutes |
| Cook time: | 35-45 minutes |
| Total time: | 45-55 minutes |
| Equipment: | Cutting board 8” or 9” pyrex pie pan or 8” or 9” square pyrex pan Medium bowl |
| Utensils: | Knife Fork or whisk Measuring cups |
Nutrition Facts
Recipe PDFIngredients
Non-stick spray
8 large eggs
¼ teaspoon pepper
¼ teaspoon garlic powder
2 cups Frittata friendly vegetables cut into ½ inch pieces: (Corn, chopped broccoli, cauliflower, zucchini, mushrooms, baby spinach or shredded kale)
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh herbs (basil, parsley, cilantro) or 1 teaspoon dried basil or oregano
Instructions
1. Before you begin wash your hands, surfaces, utensils, and vegetables.
2. Preheat the oven to 350 degrees. Lightly spray the baking pan with non-stick spray.
3. Crack the eggs in the bowl, add pepper and garlic powder and use a fork or whisk to beat the eggs until they are pale yellow.
4. Add the vegetables, cheese, and herbs and mix.
5. Pour the mixture into the baking pan and put the pan in the oven.
6. Bake for 35 to 45 minutes until the top is golden and the eggs are set and no longer jiggling.
What goes in Vegetable Frittata?
