Vegetable Frittata
Portion Size: ¾ C
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 tablespoons vegetable or olive oil | |
| 1 1/2 cups chopped zucchini | Wash, trim and chop |
| 1 1/2 cups chopped fresh mushrooms | Wash, trim and chop |
| 3/4 cup chopped onion | Wash, peel and chop |
| 1/2 cup chopped green bell pepper | Wash, trim and chop |
| 1/2 cup chopped red bell pepper | Wash, trim and cop |
| 1 clove garlic, minced | Wash, peel and mince |
| 6 eggs, beaten | Can use egg substitute |
| 1/4 cup half-and-half cream | May use nonfat milk |
| 2 (8 ounce) packages light cream cheese, diced | |
| 2 cups shredded lowfat Cheddar cheese | |
| 4 slices bread, cubed | May use whole wheat bread |
| 1 teaspoon salt | |
| 1/4 teaspoon ground black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with non-stick cooking spray. | |
| 2 | In a large skillet or frying pan, heat oil over medium high heat. | |
| 3 | Add zucchini, mushrooms, onion, green pepper and garlic; sauté until tender. | |
| 4 | Remove from heat and let cool slightly. | |
| 5 | In a large bowl, beat together the eggs and cream. | |
| 6 | Stir in cream cheese, cheddar cheese, bread cubes and sautéed vegetables. | |
| 7 | Season with salt and pepper. | |
| 8 | Mix well and pour into prepared baking dish. | |
| 9 | Bake in preheated oven for one hour, or until center is set | Cook until internal end temperature is 160 ° degrees F. |
Posted in Breakfast and Egg Recipes, Breakfast Entree
