Garden Frittata


Garden Frittata

45 Min

Somewhere between a soufflè and a pudding is the baked frittata. But you can bet it won't be there long!

What You'll Need

  • 6 eggs
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup (2 ounces) shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (16-ounce) package frozen Italian mixed vegetables, thawed and drained

What to Do

  1. Preheat the oven to 350 degree F. In a medium-sized bowl, beat the eggs and milk with a fork until well combined. Beat in the Parmesan and mozzarella cheeses, salt, and pepper; stir in the vegetables.

  2. Pour the mixture into an 8-inch square baking dish that has been coated with nonstick cooking spray. Bake for 40 to 45 minutes, until golden brown and the center is set.

  3. Remove from the oven and allow to sit for 5 minutes before cutting and serving.


This can be made ahead and chilled or even frozen until ready to reheat and serve.

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I've never had Frittata before but I think it's because I assumed it was like an omelet with a fancy name...but here it says it's between a souffle and a pudding? Ok, I have a weird question...if that's the case does it have a texture of flan without the vegetables or am I overthinking it too much? Either way, I'd love to try this recipe...but I'm thinking I'll try mushrooms, spinach, and swiss cheese instead. Will it matter if I switch up the cheese, or does it have to be Mozzarella and Parmesan?

Hi there! Feel free to use you favorite cheeses and vegetables, however we don't think it will have the texture of a flan without the vegetables. Of course, you can always try it and let us know what you think!

Loved it!! I added cooked sausage last thing before it went into the baking dish. It was so good. I used a bag of frozen Sweet Pea Pod stir fry veggies and it was a success. I plan on taking this to my next Sunday School pot luck breadfast.


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