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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Vegetable Frittata Recipe

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This recipe for Vegetable Frittata is from The Blood Sisters' Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 eggs
1/3 cup skim milk
1/4 tsp. pepper
1 cup cubed whole wheat bread
1 cup shredded mozzarella or cheddar cheese
2 oz. light cream cheese, cubed
1 tbsp. vegetable oil
1 cup chopped zucchini
1 cup sliced mushrooms
1 sweet red pepper, chopped
2 cloves garlic, minced
3 green onions, sliced
1/2 tsp. dried oregano
pinch of hot pepper flakes
2 tomatoes, thinly sliced
1/4 cup freshly grated Parmesan cheese
Directions:
Directions:
In a large bowl, whisk together eggs, milk, and pepper; stir in bread, grated cheese, and cream cheese; set aside. In a frying pan heat oil over medium-high heat; saute onion, zucchini, mushrooms, red pepper, garlic, oregano and hot pepper flakes for 2 to 3 minutes or until softened. Remove from heat and add to bread mixture. Combine then pour into greased 10 in. casserole. Arrange tomatoes over top; sprinkle with Parmesan. Bake at 375º for 25 mins. or until egg mixture is set and golden. Cut into wedges.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 mins.
Personal Notes:
Personal Notes:
This casserole is easily doubled for large gatherings and is an excellent brunch recipe.

 

 

 

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