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Vegetable Frittata

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Vegetable Frittata

Full of summer fresh flavors

  • Medium



A tasty, healthy and delicious celebration of summer in a skillet!

For this recipe I used my square 8″ cast iron pan



2 Tbs.  extra virgin olive oil

4 cloves garlic, minced

1/4 cup onion, minced

1/2 cup red pepper, chopped

1 cup zucchini, chopped

1 ear of corn, taken off the cob

1 cup mushrooms, chopped

8 large eggs, beaten

3 Tbs. milk

1/2 cup freshly shredded cheddar cheese

1/4 cup freshly grated parmesan cheese

Salt & pepper to taste

Preheat oven to 350


Turn skillet to medium, add the oil, then the vegetables and saute for about 10 minutes until starting to soften.

In a separate bowl combine the eggs, cheeses, milk, salt and pepper.

Pour egg mixture over the vegetables, cover loosely with foil and bake 15-20 minutes until the eggs have set.

Serve immediately.

I served with some fresh tomatoes from the garden and Martha Stewarts Buttermilk Chive Biscuits with fresh butter.  Enjoy!!

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I have always enjoyed cooking, since I started making mashed potatoes for our family dinners at the age of 10. My cooking style is throwing together what is simple, fresh and tasty, also preparing tried and true family recipes. I am on a quest for that perfect crusty bread that is simple to make for the home cook. I am an avid collector of all things vintage, I make up "vignettes" daily for fun and love to share my decorating ideas with everyone. When I'm not working, cooking and decorating I love to be with family, friends, my horses and my two french bulldogs, so stop by here often, there will always be something new to look at. Tammy

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