Search Recipes

Vegetable Frittata

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

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 Pie pan or 9-inch square baking dish
Utensils:	Knife Fork or whisk Measuring cups and spoons

* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.

Nutrition Facts

Recipe PDF

Large Print Recipe PDF

Ingredients

Non-stick spray

8 large eggs

1/4 teaspoon black pepper

1 clove garlic, minced OR 1 teaspoon garlic powder

2 cups vegetables (corn, broccoli, cauliflower, zucchini, mushrooms, baby spinach, shredded kale, etc.), cut into 1/2 inch pieces

1/2 cup cheddar cheese, shredded

1/4 cup fresh herbs (basil, parsley, cilantro), chopped OR 1 teaspoon dried basil or oregano

Instructions

Before you begin, wash your hands, surfaces, utensils, and vegetables.
Preheat oven to 350 degrees. Lightly spray the pie pan or baking dish with non-stick spray.
Crack eggs into a bowl. Add black pepper and garlic powder.
Use a fork or whisk to beat eggs until they are pale yellow.Add in vegetables, cheese, and herbs. Mix to combine.
Pour the mixture into the pie pan or baking dish, then put in the oven.
Bake for 35 to 45 minutes until the top is golden and the eggs are set and no longer jiggling.

Featured
Ingredients