Hot or Cold Vegetable Frittata Recipe

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Most Helpful Positive Review

Jul 12, 2006

My entire family loved this dish. It was really tasty and the texture was great. I increased the eggs to a total of 9, and used 1/3 cup of half and half. I used 2 medium zucchini, a whole red bell pepper, 8 oz of mushrooms, 2 cloves of garlic and a whole yellow onion. I didn't do the measurments stated in the recipe. I chopped all of the veggies quite fine in the food processor, and I was very happy with the result. Make sure you cook the veggies very well, until all of the water is cooked off. I will definitely keep this recipe and make it again and again.

—DMHOLTON

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Most Helpful Critical Review

Mar 28, 2011

This was good, but not great. I used the food processor to process all the veggies (zucchini, yellow squash, red and yellow peppers, mushrooms, and onion) If I do this again, will add more herbs to liven up the flavor.

—DeniseWalker

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119 Ratings

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Nov 23, 2005

Great recipe cold or hot although a bit more flavorful hot. Cutting the cream cheese in half also cuts the baking time a bit. Watch carefully. For more flavor I added 1/4 cup chopped fresh basil, eliminated the salt and pepper and substituted 1 tsp. Mrs. Dash and 1-2 tsp. Spike. This recipe got raves from a very picky brunch guest!

—dibykat

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May 14, 2006

another rave review! I made this for mothers day, a big crowd. As hostess, I LOVE these mix and dump recipes. This one has the added benefit of looking really pretty if you thinly slice a large tomato and embed it into the wet mixture and bake. Looks party and shower pretty but so easy. I used asparagus and canned artichoke hearts. 9 eggs as earlier posters suggested. Asparagus were steamed until crisp before baking.

—momzilla

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Dec 09, 2007

This is always a hit at office parties, as well as my house. I use red bell pepper instead of green; red onion; a package of frozen chopped spinach, thawed and well drained; and WAY more garlic. I love cremini (also called baby portabella) mushrooms in this. I believe I've used fresh tomatoes in this, and it was awesome. Make sure to drain the sautéed veggies before and after cooling before mixing with egg and cheese mixture so your end product isn’t watery. You can up the number of eggs if there appears to be too little to hold it all together, just eyeball it after mixing. I can't eat wheat, so I skip the bread altogether. I’ve made it with the 2 blocks of cream cheese, and just one, it was good both ways but VERY cheesy with both. Adding herbs is always tasty, but for those merely looking for more kick, it’s all-about the hot sauce at the table so everyone can alter exactly to their taste. Personally, I love chipotle Tabasco on any and all eggs.

—Mad Scientist

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Sep 15, 2003

This was excellent hot (and later, cold!). I served this to guests, and it flew off the platter! Next time, I won't add oil, and just saute in my nonstick pan (or spritz with Pam). I used chopped mushrooms, and with those and the oil, I ended up with a soggy mess in the saute pan. I had to drain/press out the liquid. If I hadn't, this would have been too soggy to eat. Next time I will add meat and/or veggies to this: sausage, chopped ham, crab, asparagus, broccoli, Swiss cheese, etc., would be some wonderful additions. I used one brick of reg cream cheese, and one of fat free. Next time, I'll try this with Egg Beaters. Also, be sure to butter the 9x13 pan well, to help get these out. I took them out when they were just out of the oven; if I had waited much longer, maybe they would have stuck a little more to the pan.

—American Beauty

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Jan 20, 2008

This is excellent *when* served cold. It's so much better the next day! It was just ok hot out of the oven, and that's why I gave it 4 stars. I topped it with sliced tomatoes and parmesan cheese after 50 mins in the oven. Also, I increased the amount of eggs like suggested by other reviewers (to 10). I used fat free cream cheese and grated my own white cheddar Wisconsin Private Reserve. Additionally, I used freshly ground pepper, sea salt, and red, yellow, and green peppers for color.

—Elle

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Jun 12, 2003

Great flavor! Very popular= served it to the PTA and they loved it. Added broccoli and substituted two small cooked potatoes for the bread. Have made it a couple of times. Once you get on to it, it is easy to change vegetables/quantities. Cream cheese is a nice touch. Will print it out and cover it in plastic this time!

—ANNIE6

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Nutrition

Calories
470 kcal
23%

Carbohydrates
12.1 g
4%

Cholesterol
253 mg
84%

Fat
39.2 g
60%

Fiber
1.9 g
8%

Protein
18.8 g
38%

Sodium
789 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Hot or Cold Vegetable Frittata

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 470
Calories from Fat: 353

% Daily Value *
Total Fat 39.2g 60 %
Saturated Fat 20.9g 104 %
Cholesterol 253mg 84 %
Sodium 789mg 32 %
Potassium 341mg 10 %
Total Carbohydrates 12.1g 4 %
Dietary Fiber 1.9g 8 %
Protein 18.8g 38 %
Sugars 3.3g
Vitamin A 31 %
Vitamin C 21 %
Calcium 38 %
Iron 23 %
** Thiamin 11 %
Niacin 37 %
Vitamin B6 14 %
Magnesium 13 %
Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.