Vegetable Frittata

Portion Size: ¾ C

Ingredients: Yields: 8 servings

Ingredients Notes: 
3 tablespoons vegetable or olive oil
1 1/2 cups chopped zucchiniWash, trim and chop
1 1/2 cups chopped fresh mushroomsWash, trim and chop
3/4 cup chopped onionWash, peel and chop
1/2 cup chopped green bell pepperWash, trim and chop
1/2 cup chopped red bell pepperWash, trim and cop
1 clove garlic, mincedWash, peel and mince
6 eggs, beatenCan use egg substitute
1/4 cup half-and-half creamMay use nonfat milk
2 (8 ounce) packages light cream cheese, diced
2 cups shredded lowfat Cheddar cheese
4 slices bread, cubedMay use whole wheat bread
1 teaspoon salt
1/4 teaspoon ground black pepper
For gluten free (GF): Use GF bread. Check all ingredients to ensure they are gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Preheat oven to 350 degrees F (175 degrees C). Spray a  baking dish with non-stick cooking spray. 
2In a large skillet or frying pan, heat oil over medium high heat.
3Add zucchini, mushrooms, onion, green pepper and garlic; sauté until tender.
4Remove from heat and let cool slightly.
5In a large bowl, beat together the eggs and cream.
6Stir in cream cheese, cheddar cheese, bread cubes and sautéed vegetables.
7Season with salt and pepper.
8Mix well and pour into prepared baking dish.
9Bake in preheated oven for one hour, or until center is setCook until internal  end temperature is 160 ° degrees F.

Jacqueline Larson M.S., R.D.N. and Associates