How about trying something different with the eggs and cheese in your refrigerator? And if you love fresh seasonal veggies, you will love this frittata recipe!
| Level: Intermediate |
Prep: |
Yield: 8 servings |
| Total: 70 minutes |
Inactive: |
Serving Size: ⅛ of Frittata |
Ingredients
- 1 ½ pounds seasonal vegetables, such as broccoli, carrots, spinach, zucchini, summer squash or bell peppers
- 2 medium onions
- 4 ounces low-fat cheddar cheese
- 12 medium eggs
- 1 teaspoon dried dill, thyme or oregano
- Non-stick cooking spray
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 ounces mushrooms, fresh or canned, optional
- ¼ cup fresh parsley, thyme or basil leaves, optional
Directions
- Preheat oven to 350°F.
- Rinse and cut seasonal vegetables evenly into small pieces. Peel, rinse and dice onions. If using, slice mushrooms and chop fresh herbs.
- Grate cheddar cheese.
- Bring a large pot of water to boil. Add seasonal vegetables (not onions and mushrooms) to the boiling water. Briefly boil for about 30 seconds. Drain the vegetables using a colander.
- In a large bowl, whip eggs with a fork until well blended. Whisk in dried herbs. Set it aside.
- Coat a medium skillet with non-stick cooking spray. Heat over medium-high heat. Add onions and cook until soft, about 5 minutes. If using mushrooms, add them now. Add boiled seasonal vegetables. Continue cooking until soft and some of their juices have evaporated, about 5 minutes more.
- Coat a 9-by-13-inch baking dish with non-stick cooking spray.
- Layer the ingredients in the baking dish in the following order: vegetable mixture, egg mixture, cheese, salt, and pepper.
- Bake until the eggs are firm and the cheese is melted about 35 minutes. If you have a thermometer, insert it in the middle, and it should read 160°F.
- If using, garnish with chopped fresh herbs.
- Cut into 8 equal-sized portions.
Cook's Note
- Use any of your favorite fresh or frozen vegetables in this recipe. Cook harder vegetables first. Fresh vegetables can also be steamed until crisp-tender instead of boiled. Frozen vegetables should be boiled first, as in step 4.
- You can make individual portions by layering vegetables, egg and cheese in a well-oiled muffin pan.
- Bake for 30 minutes, testing to see that the mini frittatas spring back when lightly touched.
- Frittata portions/muffins freeze well for up to one month.
Nutrition Facts
8 servings per recipe
Serving size: ⅛ Frittata
Calories 180 per serving
| Contents |
% Daily Value |
| Total Fat 9g |
12% |
| Saturated Fat 3g |
15% |
| Trans Fat 0g |
0% |
| Cholesterol 285mg |
95% |
| Sodium 390mg |
17% |
| Total Carbohydrate 9g |
3% |
| Dietary Fiber 2g |
7% |
| Total Sugars 4g |
|
| Protein 14g |
|
| Vitamin A |
90% |
| Vitamin C |
90% |
| Calcium |
10% |
| Iron |
6% |
| The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Mazzullo, N.
2024,
Frittata Recipe,
Extension | University of Nevada, Reno, Recipes
