Recipe courtesy of Mary's Marvelous
Vegetable Frittata
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 135
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 160
- Sodium
- 422
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
2 red peppers, diced
2 cups diced broccoli
2 cups diced cauliflower
12 eggs
Salt and freshly ground black pepper
3 tablespoons olive oil
2 cups diced onion
2 1/2 cups chopped zucchini
2 1/2 cup chopped yellow squash
Directions
- Preheat the oven to 350 degrees F.
- In a medium mixing bowl, beat the eggs with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the onion, zucchini, squash, and peppers and cook until the vegetables are soft but not brown, about 6 or 7 minutes. Add salt and pepper, to taste, and remove the skillet from the heat. Add the broccoli and stir.
- Grease a 12-cup muffin tin and fill each cup halfway with the vegetable mixture. Pour in the beaten egg, filling each cup to the top. Sprinkle each with some of the cauliflower. Bake in the oven until it is set in the center, about 25 to 30 minutes. Serve immediately.