Michelle's Vegetable Frittata

This vegetable frittata can be eaten hot or cold. This is my go-to recipe when my son needs to grab a quick breakfast before work. I make it one day, and he can enjoy it every morning thereafter.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 330 Calories

Ingredients

• ¼ cup milk
• 1 tablespoon vegetable oil
• 9 eggs
• ¼ teaspoon ground black pepper
• ¾ cup chopped onion
• 2 cloves garlic, minced
• 2 cups shredded Cheddar cheese
• 1 ½ cups sliced zucchini
• 1 ½ cups sliced mushrooms
• 1 (8 ounce) package cream cheese, diced
• ¾ cup chopped red bell pepper
• cooking spray (such as Pam®)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.

Step 2

Heat oil over medium-high heat in a large skillet. Add zucchini, mushrooms, onion, bell pepper, and garlic. Saute until tender, 5 to 7 minutes. Remove from heat and strain out liquid.

Step 3

Mix eggs, Cheddar cheese, cream cheese, milk, and pepper together in an electric blender. Pour into the prepared baking dish. Add vegetable mixture and stir to combine.

Step 4

Bake in the preheated oven until center is set, about 1 hour. Serve hot or cold.