Veggie Frittata Supreme
photo by Rachel Morris
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
3
ingredients
- 1 cup white mushroom, finely diced
- 1⁄4 cup green onions (kitchen scissors work great) or 1/4 cup fresh chives, thinly sliced (kitchen scissors work great)
- 1⁄4 cup zucchini, finely diced
- 1⁄2 cup green pepper, finely diced
- 1⁄2 cup red pepper, finely diced
- 3 eggs
- 1⁄2 teaspoon celery salt
- 1⁄2 teaspoon pepper
- 1 cup homogenized milk
- 1⁄4 cup parmesan cheese
- 2 slices whole wheat bread, toasted, cooled
- 1⁄2 cup grated mild cheddar cheese
directions
- Preheat oven to 350°F.
- 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).
- Add to peppers, mix well and layer along bottom of low casserole dish.
- In small bowl, combine and whisk eggs, celery salt, pepper, milk and parmesan cheese. Pour mixture over vegetables in casserole dish.
- Sprinkle cheddar cheese evenly over casserole dish.
- With hand held blender, break down toast into breadcrumbs. Layer over cheddar cheese.
- Cook for 30-40 minutes, or until egg is fully cooked (is not runny). Cut with spatula and serve.
- Baby’s portion may be cubed or mashed. Adults may want to add extra salt and pepper.
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RECIPE SUBMITTED BY
My name is Rachel Morris. I have always enjoyed being creative in the kitchen, and am lucky enough to have a son who will try anything at least once.
I decided to start a series of recipe books called "Life After Baby Food" — to assist parents in making this transition from baby food to eating with the rest of the family. Through my recipe books, I aim to provide you with the ability to allow your baby, yourself, and your family to sit down together, and eat the same meal. Meals that are healthy and safe for your baby, practical and easily prepared for you, and deliciously enjoyed by your whole family— eat together!