Farm-Fresh Veggie Frittata
- SERVES
- 4
- SERVING SIZE
- 1 wedge
- COOK TIME
- 25 Min
We've got a baked frittata recipe that's farm-fresh and protein packed, so you can start your morning off right! Full of onions, tomatoes, and peppers, this frittata is easy to put together, and quick to bake! That makes it perfect whether you're cooking for the family, making it for yourself, or making it just because you can't resist the taste!
What You'll Need
- 1/2 green pepper, chopped
- 1/2 yellow pepper, chopped
- 2 tablespoon finely chopped red onion
- 3/4 cup shredded zucchini
- 1/2 cup cherry tomatoes, halved
- 1 1/2 cups liquid egg substitute
- 1 tablespoon slivered fresh basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
What to Do
- Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
- Coat a medium skillet with cooking spray. Over medium heat, cook green and yellow pepper, and onion 3 to 4 minutes or until tender. Stir in zucchini and tomato, and cook an additional 1 minute.
- In a large bowl, combine egg substitute, basil, garlic powder, salt and pepper, and vegetables; pour into pie plate.
- Bake 25-30 minutes or until frittata is set in center. Loosen frittata with knife around edges. Cut into four wedges and serve.
Frittata Frenzy!
- Love baked frittata recipes? Us too! But we also love one-skillet meals, like this Italian Sausage Frittata, our yummy Veggie Frittata, and this oh-so-good Frittata Primavera!
- For something a little different, but still just as veggie packed, try our Daybreak Scramble Pizza! Even the kids will ask for a second slice!
- On the go? No worries! We've got you covered with our Loaded Egg Muffins and these super tasty Fiesta Breakfast Cups!