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    You are in: Home / Recipes / Veggie Frittata Supreme Recipe
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    Veggie Frittata Supreme

    Veggie Frittata Supreme. Photo by Rachel Morris

    1/3 Photos of Veggie Frittata Supreme

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    25 mins

    35 mins

    Rachel Morris's Note:

    A tasty and pretty combination of vegetables and eggs. Feel free to substitute or add your families favourite vegetables, the combinations are endless. Great for Sunday Brunch with herbed hash browns and sausage medallions.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      In small saucepan, over medium heat, cook mushrooms, green onions and zucchini for 5 minutes (to cook out excess juices that would make frittata soggy).
    3. 3
      Add to peppers, mix well and layer along bottom of low casserole dish.
    4. 4
      In small bowl, combine and whisk eggs, celery salt, pepper, milk and parmesan cheese. Pour mixture over vegetables in casserole dish.
    5. 5
      Sprinkle cheddar cheese evenly over casserole dish.
    6. 6
      With hand held blender, break down toast into breadcrumbs. Layer over cheddar cheese.
    7. 7
      Cook for 30-40 minutes, or until egg is fully cooked (is not runny). Cut with spatula and serve.
    8. 8
      Baby’s portion may be cubed or mashed. Adults may want to add extra salt and pepper.

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    Nutritional Facts for Veggie Frittata Supreme

    Serving Size: 1 (268 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 301.8
    Calories from Fat 155
    Total Fat 17.2 g
    Saturated Fat 8.7 g
    Cholesterol 246.7 mg
    Sodium 450.2 mg
    Total Carbohydrate 17.8 g
    Dietary Fiber 2.8 g
    Sugars 8.2 g
    Protein 20.1 g

    The following items or measurements are not included:

    celery salt

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