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Hot or Cold Vegetable Frittata


"Not your typical zucchini quiche. This fantastic medley of fresh veggies may be served either hot or cold. You can even cut it into small pieces and serve as finger food!"
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1 h 30 m servings 470 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 470 kcal
  • 23%
  • Fat:
  • 39.2 g
  • 60%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 234 mg
  • 78%
  • Sodium:
  • 789 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large skillet or frying pan, heat oil over medium high heat. Add zucchini, mushrooms, onion, green pepper and garlic; saute until tender. Remove from heat and let cool slightly.
  3. In a large bowl, beat together the eggs and cream. Stir in cream cheese, cheddar cheese, bread cubes and sauteed vegetables. Season with salt and pepper. Mix well and pour into prepared baking dish.
  4. Bake in preheated oven for one hour, or until center is set. Serve hot or cold.

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Read all reviews 100
  1. 132 Ratings

Most helpful positive review

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...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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...

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 ba...

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...

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...

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 choppe...

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 chees...

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,...

I made this for my sisters bridal shower and it was a huge hit. It was really easy to prepare and I didn't have to worry about the timing. I did make some changes. I used 1 pkg of cream chees...

I made this dish to serve cold at a picnic dinner date with my husband at a local winery. My son got to it first right out of the oven and pronounced it "bangin’." While he preferred it hot ra...