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    You are in: Home / Recipes / Vegetable Frittata Recipe
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    Vegetable Frittata

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Manami's Note:

    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.

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    Serves: 12



    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      In a medium mixing bowl, beat the eggs with some salt and pepper.
    3. 3
      Heat a large skillet over medium heat and add the olive oil.
    4. 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. 5
      Add salt and pepper, to taste, and remove the skillet form the heat.
    6. 6
      Add the broccoli and stir.
    7. 7
      Butter or grease a 12-cup muffin tin and fill each cup halfway with vegetable mixture.
    8. 8
      Pour in the beaten, filling each cup to the top.
    9. 9
      Sprinkle each with some cauliflower.
    10. 10
      Bake in the oven until it is set in the center, about 25-30 minutes.
    11. 11
      Now, sprinkle with grated Parmesan, if desired.
    12. 12
      Serve immediately.
    13. 13
      *You can use any combination of seasonal or favorite vegetables - just remember to dice.

    Ratings & Reviews:


    Nutritional Facts for Vegetable Frittata

    Serving Size: 1 (184 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 137.2
    Calories from Fat 77
    Total Fat 8.5 g
    Saturated Fat 2.0 g
    Cholesterol 211.5 mg
    Sodium 86.4 mg
    Total Carbohydrate 7.9 g
    Dietary Fiber 2.1 g
    Sugars 3.9 g
    Protein 8.1 g

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