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Hot or Cold Vegetable Frittata
SUBMITTED BY:
PEGAREE
PHOTO BY:
Allrecipes
"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!"
RECIPE RATING:
Read Reviews
(63)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons vegetable oil
1 1/2 cups chopped zucchini
1 1/2 cups chopped fresh mushrooms
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 clove garlic, minced
6 eggs, beaten
1/4 cup half-and-half cream
2 (8 ounce) packages cream cheese, diced
2 cups shredded Cheddar cheese
4 slices whole wheat bread, cubed
1 teaspoon salt
1/4 teaspoon ground black pepper
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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.
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.
Bake in preheated oven for one hour, or until center is set. Serve hot or cold.
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REVIEWS
Reviewed on Jul. 12, 2006 by DMHOLTON
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DMHOLTON
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.
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15 users found this review helpful
My entire family loved this dish. It was really tasty and the texture was great. I increased...
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Reviewed on Jun. 12, 2003 by ANNIE6
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ANNIE6
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!
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11 users found this review helpful
Great flavor! Very popular= served it to the PTA and they loved it. Added broccoli and...
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Reviewed on Nov. 23, 2005 by dibykat
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dibykat
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!
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8 users found this review helpful
Great recipe cold or hot although a bit more flavorful hot. Cutting the cream cheese in half...
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Reviewed on May 14, 2006 by
momzilla
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momzilla
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.
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7 users found this review helpful
another rave review! I made this for mothers day, a big crowd. As hostess, I LOVE these mix...
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Reviewed on Nov. 8, 2005 by mary
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mary
Nov. 8, 2005
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 cheese, as suggested, and added 3 extra eggs. I also roasted the vegetables the day before at 400 for about 1 1/2 hours. I added about 4 cloves of garlic to the veggies and used red onion. This gave the frittata a great flavor and left little to do the next day. I can't wait to make this as a mexican frittata, a roasted red pepper and artichoke heart frittata, etc... YUM.
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6 users found this review helpful
I made this for my sisters bridal shower and it was a huge hit. It was really easy to prepare...
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Reviewed on Jan. 20, 2008 by Elle
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Elle
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.
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5 users found this review helpful
This is excellent *when* served cold. It's so much better the next day! It was just ok hot out...
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Reviewed on Sep. 15, 2003 by American Beauty
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American Beauty
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.
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5 users found this review helpful
This was excellent hot (and later, cold!). I served this to guests, and it flew off the...
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Reviewed on Aug. 24, 2003 by
Christyn
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Christyn
Aug. 24, 2003
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 rather than cold, that didn't stop him from eating more cold for breakfast the next morning. I was glad it is a generous recipe because he put a serious dent in this and there was still plenty for us. As far as prep mods, I was not stingy with the veggies and cubed a low carb onion bagel instead of the wheat bread making this recipe lower carb and more Atkins friendly. It’s truly bangin' er . . . delicious and, with the help of a food processor, easy.
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5 users found this review helpful
I made this dish to serve cold at a picnic dinner date with my husband at a local winery. My...
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Reviewed on Jun. 12, 2003 by
JBLEVY
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JBLEVY
Jun. 12, 2003
Great flavor; easy to make if you use a food processor for the vegetables. This is definitely a keeper.
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4 users found this review helpful
Great flavor; easy to make if you use a food processor for the vegetables. This is definitely...
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Reviewed on Apr. 5, 2003 by JILLLYN
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