Vegetable frittata

Name: Veggie fritatta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon extra-virgin olive oil; 1 cup chopped green pepper; 1 cup chopped mushrooms; 1 cup chopped zucchini; 1 cup chopped onion; 4 large eggs; 1 (8-oz.) package of reduced fat plain cream cheese; 1/4 cup milk of choice; 3 slices of whole wheat bread, cubed; 1 heaping cup of shredded cheddar cheese; 1/2 teaspoon garlic powder; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper

March 18, 2016 By Kathryn Doherty

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This easy oven-baked vegetable frittata is creamy, delicious and perfect for breakfast, brunch or even a light dinner! It can be prepped ahead too.

Today’s veggie frittata recipe has a bit of a family history behind it.

My mom started making this dish when I decided, around age 14, that I was going to be a vegetarian.

Problem was, I didn’t actually like many vegetables. And yet this phase went on for a full-year. I honestly can’t remember much of what I ate. Mostly junk, I’m sure. Teenagers… 🙄😜

I would like to say, I would be a top-notch vegetarian these days.

When my husband is out of town or out for dinner for work, I usually make a plate full of roasted or sautéed vegetables and am happy, happy, happy. #gimmealltheveggies

Alas, not so much in my teen years…

My mom scoured the library for books and recipes and tips on how to make food that I might eat. This was before the days of Pinterest and blogs and finding anything you want online.

What a wonderful mom I have, right?!

This vegetable frittata was a fast and easy favorite at our table. (Except for maybe my Dad, who was known to complain about having to eat “rabbit food” that year.)

My vegetarian days may be behind me, but I still love to make this frittata. It works great for brunch or lunch, as well as a light dinner.

(And if you’re wondering, here’s a quick guide on the difference between omelets and frittatas.)

It’s rich from the eggs and cream cheese, loaded with veggies and is pretty much the easiest frittata around.

No crust to make, no eggs to soft-set in the pan, just give a quick saute to the veggies, then mix everything together and pop it in the oven. #mykindofcooking

A few quick tips and tricks on making this dish.

Notes on vegetarian frittata:

This mix of veggies is our favorite and some very familiar ones. But you can certainly substitute your favorite. Just be sure not to introduce too much liquid that would affect the frittata baking up properly.
Cheddar cheese is great here, but you could certainly try this with mozzarella cheese or a cheese blend, Or go crazy and mix in some goat cheese – yum!
We do whole wheat bread in our house, but a regular white sandwich bread slice would work fine too.
Regular or reduced-fat cream cheese are both fine here.

Oh, and if you want to prep this ahead, that is definitely do-able.

I’ve done it several times for a group brunch before, and it’s nice to have it mostly out of the way the night before the get-together.

Make-ahead tips for vegetable frittata:

– Prepare the recipe completely but bake for just 20 minutes.

– Then cool it and refrigerate overnight.

– In the morning, pull the frittata out of the fridge as you reheat the oven to 375. Bake for 15-20 minutes, until done, hot and set.

– Let sit for 5-10 minutes to allow it to finish setting up, then slice and serve.

Easy, easy!

(And such a nice option if you’re hosting a brunch. Just don’t forget the bubbly! Or try my champagne brunch punch. 🥂)

If you’ve got “rabbit food” types at your house, you can absolutely serve this with bacon or sausages. As for me, I’d go with a super simple spinach salad. More veggies, please!

I hope this becomes a classic with your family, too.

Enjoy!

XO,

Kathryn

Yield: 6-8 servings

Veggie fritatta

This easy oven-baked vegetable frittata is perfect for breakfast, brunch or even a light dinner!

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

1 tablespoon extra-virgin olive oil
1 cup chopped green pepper
1 cup chopped mushrooms
1 cup chopped zucchini
1 cup chopped onion
4 large eggs
1 (8-oz.) package of reduced fat plain cream cheese
1/4 cup milk of choice
3 slices of whole wheat bread, cubed
1 heaping cup of shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

Preheat oven to 375. Spray a 9-inch deep dish pie pan -- or springform pan -- with non-stick cooking spray.
Heat olive oil in a sauté pan over medium heat. Saute the chopped veggies for 5-7 minutes, until tender. Alternatively, you can do it my mom’s way: Combine the veggies in a microwave-safe bowl, cover and microwave for 5 minutes, until tender. Drain.
Beat the eggs in a large bowl. Add the cream cheese and milk and beat until smooth.
Add the sautéed vegetables and remaining ingredients and mix well.
Pour into greased deep dish pie pan.
Bake at 375 for 35 minutes or until set. Let sit for 5-10 minutes to allow it to set up completely before slicing and serving.

Notes

If you want to make this ahead, prepare the frittata but bake for just 20 minutes. Then cool and refrigerate it overnight. When ready to bake it, take the frittata out of the fridge and let it come closer to room temperature as you heat the oven to 375. Then bake for 15-20 minutes, until done, hot and set.

Shredded cheddar is great here, but you could also try this frittata with shredded mozzarella cheese. Or try it with a cheese blend or even some goat cheese.

This is great served with a few dashes of hot sauce to add a little kick.

Leftovers will keep, covered, in the refrigerator for up to 5 days. Reheat in the microwave for about 30-45 seconds, until warmed through, and serve.

Nutrition Information:

Yield:

Serving Size:

1 slice
Amount Per Serving: Calories: 182Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 111mgSodium: 332mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 10g

Vegetable frittata photo collage with a text box in the middle

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