Skip to main content

Egg & Veggie Frittata

  • Author:
  • Publish date:
Egg & Veggie Frittata

I generally double this and it fits into a slightly larger and deeper pan and cooks a little longer. This is a recipe that can be very flexible. You can use any veggies or cheese you want, the bread can be stale and from the freezer. Furthermore, nothing has to be an exact amount and it works just as well with egg beaters and low fat cream cheese.

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 3 T oil
  • 1 garlic clove, minced
  • 3/4 C chopped scallion
  • 11/2 C sliced mushrooms
  • 1 red pepper, diced
  • 11/2 C sliced zucchini or broccoli
  • 6 beaten eggs
  • 1/4 cup half and half
  • 1 lb. cream cheese, diced
  • 11/2 C shredded cheddar cheese
  • 2 C cubed bread
  • 1 t salt
  • 1/4 t pepper



1 Sauté the mushrooms and transfer to a big bowl. Continue to sauté the rest of the veggies and add to the mushrooms.
2 In another bowl, beat the cream cheese with the eggs and half and half. Stir in the remaining ingredients.
3 Pour into a sprayed 9X13 pan, or a 9” spring form. It can sit overnight at this point. Bake uncovered at 350 for 1 hour.

Publish date: