Vegetable Frittata

Vegetable Frittata

Yield: 12 servings; 2 (12-inch) pies

Ingredients

  • 1 lb., 5 oz.* eggs (12 large)
  • 0.5 oz. basil leaves (12), chopped
  • 2 tbsp. Italian parsley, chopped
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper
  • 2 tbsp. olive oil
  • 2 tbsp. garlic, minced
  • 1 lb. (4 cups) yellow squash slices (1/4 in. thick)
  • 1 lb. (4 cups) zucchini slices (1/4 in. thick)
  • 12 oz. (3 cups) red bell peppers, thinly sliced
  • 8 oz. (3 cups) cremini mushrooms, sliced
  • 1 oz. (1 cup) green onions, sliced
  • 6 oz. goat cheese, crumbled

*If using frozen or liquid whole egg product.

Directions

  1. Preheat broiler. Whisk eggs, basil, parsley, salt and pepper in bowl.
  2. Heat 1 tablespoon olive oil over medium heat in each of two (12-inch) oven-proof nonstick pans. Stir into each pan half the garlic, yellow squash, zucchini, red peppers and mushrooms. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add green onions; cook 3 minutes.
  3. Pour half of the egg mixture into each pan. Cook eggs until set, about 3 to 4 minutes.
  4. Sprinkle half of the goat cheese over each frittata. Broil 5 to 7 inches from heat until slightly puffed, golden, firm throughout, and thoroughly cooked, about 3 minutes.
  5. Allow frittata to set 5 minutes before cutting each into 6 wedges. Serve immediately.

EggPops

Commodity Board Recipes

Entrees



THE CULINARY INSTITUTE OF AMERICA FEATURED RECIPE

Mediterranean Cobb Salad

FEATURED SCHOOL RECIPE

POWER PACK OPTION

OUR RECIPE OF THE MONTH

Bacon Truffle Deviled Eggs