Hot or Cold Vegetable Frittata

Hot or Cold Vegetable Frittata

94 Reviews 7 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
PEGAREE
Recipe by  PEGAREE

“Not your typical zucchini quiche. This fantastic medley of fresh veggies may be served either hot or cold. You can even cut it into small pieces and serve as finger food!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large skillet or frying pan, heat oil over medium high heat. Add zucchini, mushrooms, onion, green pepper and garlic; saute until tender. Remove from heat and let cool slightly.
  3. In a large bowl, beat together the eggs and cream. Stir in cream cheese, cheddar cheese, bread cubes and sauteed vegetables. Season with salt and pepper. Mix well and pour into prepared baking dish.
  4. Bake in preheated oven for one hour, or until center is set. Serve hot or cold.

Share It

Reviews (94)

Rate This Recipe
DMHOLTON
92

DMHOLTON

My entire family loved this dish. It was really tasty and the texture was great. I increased the eggs to a total of 9, and used 1/3 cup of half and half. I used 2 medium zucchini, a whole red bell pepper, 8 oz of mushrooms, 2 cloves of garlic and a whole yellow onion. I didn't do the measurments stated in the recipe. I chopped all of the veggies quite fine in the food processor, and I was very happy with the result. Make sure you cook the veggies very well, until all of the water is cooked off. I will definitely keep this recipe and make it again and again.

dibykat
62

dibykat

Great recipe cold or hot although a bit more flavorful hot. Cutting the cream cheese in half also cuts the baking time a bit. Watch carefully. For more flavor I added 1/4 cup chopped fresh basil, eliminated the salt and pepper and substituted 1 tsp. Mrs. Dash and 1-2 tsp. Spike. This recipe got raves from a very picky brunch guest!

momzilla
45

momzilla

another rave review! I made this for mothers day, a big crowd. As hostess, I LOVE these mix and dump recipes. This one has the added benefit of looking really pretty if you thinly slice a large tomato and embed it into the wet mixture and bake. Looks party and shower pretty but so easy. I used asparagus and canned artichoke hearts. 9 eggs as earlier posters suggested. Asparagus were steamed until crisp before baking.

More Reviews

Similar Recipes

Bacon Quiche Tarts
(272)

Bacon Quiche Tarts

Green Chile Frittata
(129)

Green Chile Frittata

Asparagus and Mushroom Frittata
(76)

Asparagus and Mushroom Frittata

Hearty Hot or Cold Roasted Tomato Soup
(73)

Hearty Hot or Cold Roasted Tomato Soup

Potato and Vegetable Frittata
(42)

Potato and Vegetable Frittata

Vegetable Pizza Squares
(35)

Vegetable Pizza Squares

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 470 cal
  • 23%
  • Fat
  • 39.2 g
  • 60%
  • Carbs
  • 12.1 g
  • 4%
  • Protein
  • 18.8 g
  • 38%
  • Cholesterol
  • 253 mg
  • 84%
  • Sodium
  • 789 mg
  • 32%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Bacon Quiche Tarts

>

next recipe:

Vegetable Stovetop Frittata