Vegetable Frittata

Made This Recipe? Add Your Photo

Total Time
40mins
Prep
10 mins
Cook
30 mins

Found this originally of Food Network TV, 2003 courtesy of Mary's Marvelous - don't know who she is but it looks so good and easy and it is so versatile! They said: "This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchen chefs have not tested this recipe, in the proportions indicated and therefore, we cannot make any representation as to the results." I think this recipe came from Rachel Ray's program where she travels and she eats for $40 a day - not sure, but I think so.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In a medium mixing bowl, beat the eggs with some salt and pepper.
  3. Heat a large skillet over medium heat and add the olive oil.
  4. When the oil is hot, add the onion, zucchini, squash, and peppers and cook until the vegetables are soft but not brown, about 6-7 minutes.
  5. Add salt and pepper, to taste, and remove the skillet form the heat.
  6. Add the broccoli and stir.
  7. Butter or grease a 12-cup muffin tin and fill each cup halfway with vegetable mixture.
  8. Pour in the beaten, filling each cup to the top.
  9. Sprinkle each with some cauliflower.
  10. Bake in the oven until it is set in the center, about 25-30 minutes.
  11. Now, sprinkle with grated Parmesan, if desired.
  12. Serve immediately.
  13. *You can use any combination of seasonal or favorite vegetables - just remember to dice.