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Vegetable frittata - 3 recipes

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Top rated Vegetable frittata recipes

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In a large bowl, whisk together the eggs, a pinch of salt, pepper, basil and parsley

  • 8 large eggs
  • 1/2 cup finely diced red onion
  • 2 garlic cloves, minced
  • 1/2 red bell pepper, diced
  • 1 cup sliced baby bella mushrooms
  • 4 cups baby spinach
  • 1/2 cup goat cheese crumbles
  • 1/4 cup basil, roughy chopped
  • 2 Tbs. extra-virgin olive oil
  • 1/2 tsp coarse salt
  • 1/2 tsp freshly ground pepper, crushed red pepper, to taste
  • parmesan shavings for garnish
4.8/5 (5 Votes)

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Use any of your favorite vegetables in this easy to make vegetable frittata

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium zucchini, halved lengthwise and cut into 1/4-inch thick slices
  • 1 small red bell pepper, coarsely chopped
  • 6 eggs
  • 1/4 cup milk
  • 1 tablespoon McCormick® Perfect Pinch® Vegetable Seasoning
  • 2 medium plum tomatoes, sliced
  • 1 cup shredded mozzarella cheese
4.4/5 (27 Votes)

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Preheat oven to 425 degrees Cook onion and zucchini in oil in a 10 inch skillet for 2 minutes

  • 2 tablespoons olive oil
  • 1/2 medium onion, thinly sliced
  • 1 medium zucchini
  • 2 cloves, garlic, minced
  • 1 medium tomato, diced
  • 2 cups packed, baby spinach
  • salt and pepper
  • 2 cups cooked spaghetti
  • 2 Tablespoons milk
  • 8 large eggs, beaten
  • 1/2 cup shredded mozzarella
  • 1/4 grated parmesan
  • 2 Tablespoons sliced fresh basil
0/5 (0 Votes)

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