Ingredients for Vegetable Frittata
- Olive Oil
- Spanish Onion
- 2 cloves garlic, minced
- 1 medium summer squash, diced
- Red Bell Pepper
- Green Peppers
- Fresh Mushrooms
- 8 large eggs
- Heavy Cream
- Salt and pepper to taste
- Ground Black Pepper
- French Bread Cubes
- 4 oz cream cheese, softened
- 1/2 cup shredded Swiss cheese
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How to Make Vegetable Frittata
- Preheat oven to 350°F (175°C). Grease a 10-inch springform pan.
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook until softened, about 5 minutes.
- Add summer squash, zucchini, bell pepper, and mushrooms. Sauté, stirring occasionally, until vegetables are tender-crisp, about 15-20 minutes.
- While vegetables cook, whisk eggs and heavy cream together in a large bowl. Season with salt and pepper.
- Stir in bread cubes, softened cream cheese, and Swiss cheese.
- Add sautéed vegetables to the egg mixture and stir gently to combine.
- Pour the mixture into the prepared springform pan and pack it down gently.
- Place the springform pan on a baking sheet to catch any drips.
- Bake for 50-60 minutes, or until the frittata is set and golden brown. If the top browns too quickly, cover loosely with foil.
- Let cool slightly before slicing and serving. Enjoy hot, at room temperature, or cold!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
19g
Fat
75g
Carbs
13g
