Vegetable Frittata

Vegetable Frittata

Yield: 12 servings; 2 (12-inch) pies

Ingredients and Directions


  1. Preheat broiler. Whisk eggs, basil, parsley, salt and pepper in bowl.

  2. Heat 1 tablespoon olive oil over medium heat in each of two (12-inch) oven-proof nonstick pans. Stir into each pan half the garlic, yellow squash, zucchini, red peppers and mushrooms. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add green onions; cook 3 minutes.

  3. Pour half of the egg mixture into each pan. Cook eggs until set, about 3 to 4 minutes.

  4. Sprinkle half of the goat cheese over each frittata. Broil 5 to 7 inches from heat until slightly puffed, golden, firm throughout, and thoroughly cooked, about 3 minutes.

  5. Allow frittata to set 5 minutes before cutting each into 6 wedges. Serve immediately.

    *If using frozen or liquid whole egg product.


  • 1 lb., 5 oz.* (12 large) eggs
  • 0.5 oz. (12) basil leaves, chopped
  • 2 tbsp. Italian parsley, chopped
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper
  • 2 tbsp. olive oil
  • 2 tbsp. garlic, minced
  • 1 lb. (4 cups) yellow squash slices (1/4 in. thick)
  • 1 lb. (4 cups) zucchini slices (1/4 in. thick)
  • 12 oz. (3 cups) red bell peppers, thinly sliced
  • 8 oz. (3 cups) cremini mushrooms, sliced
  • 1 oz. (1 cup) green onions, sliced
  • 6 oz. goat cheese, crumbled

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.