Vegetable Frittata

Breakfast | Gluten-Free | Main Dishes | Low Sodium | No Added Sugars | Vegetarian | WIC Friendly

Enjoy this hot out of the oven for an amazingly delicious and veggie-packed meal.  

Vegetable Frittata
9
Servings
45-55 minutes
Total Time
$0.37
Cost per serving
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

Ingredients

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.

Ingredients

What goes in Vegetable Frittata?

Canned Corn
Canned Corn
Broccoli
Broccoli
Cauliflower
Cauliflower
Eggs
Eggs
Parsley
Parsley

Nutritional Information
(Per Serving)

CALORIES
100
TOTAL FAT
6g
SODIUM
100mg
TOTAL CARBS
2g
PROTEIN
8g
See complete nutrition facts >>
Comments