Vegetable Frittata (aka Hearty Veg Casserole
This egg and veg casserole has been very popular over the years!
Servings 6 people
Ingredients
- 2 tablespoons butter melted
- 1 onion finely chopped
- 1 medium zucchini cut into 1/2-inch dice
- 1 medium yellow squash cut into 1/2-inch dice
- 1 medium red bell pepper seeded, cut into 1/2-inch dice
- Salt and pepper
- 3 cups spinach chopped
- 6 large eggs + 6 egg whites beaten
- ¼ cup grated Parmesan
- ½ cup grated aged cheddar cheese
Instructions
- Preheat oven to 350ºF. Spray a 9-by-13-inch baking dish with oil.
- Melt butter in a skillet over medium heat. Add onion, zucchini, squash and bell pepper. Add 1 tsp. salt and 1/2 tsp. pepper. Sauté for 7 minutes. Add spinach [and any other vegetable you want – see list below for ideas]; sauté for 3 minutes. Season with salt and pepper. (Mixture can be made up to 1 day ahead. Cover; chill.)
- Whisk eggs, cheddar and Parmesan. Stir in vegetables. Pour into dish; bake until a toothpick inserted in center comes out clean, about 30 minutes. Let rest on a rack for 20 minutes. Cut into serving sizes. Serve warm or at room temperature.
Notes
Alternative Vegetable Hearty Casserole (replace vegetables with this combination)
• 1 head broccoli florets
• 1 head cauliflower florets
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 teaspoon Italian seasoning
• 1 head broccoli florets
• 1 head cauliflower florets
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 teaspoon Italian seasoning
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