Garden Vegetable Frittata
This vibrant Garden Vegetable Frittata is a delightful fusion of fresh flavors and colorful vegetables, making it the perfect centerpiece for any brunch or dinner table. With a medley of sautéed bell peppers, zucchini, yellow squash, and mushrooms, each bite is a celebration of seasonal produce. Creamy Swiss cheese and gently whipped eggs bring richness and depth to this dish, which is as pleasing to the eye as it is to the palate. Originating from the kitchen of Southern Living, this frittata has earned their highest accolades. While it requires some time to prepare due to the careful sautéing of each vegetable separately, the results are well worth the wait. For a stunning presentation, serve it directly from a springform pan - although a 13x9 baking dish will do in a pinch, the aesthetics will not shine as brightly.
N/A
Servings
350
Calories
15
Ingredients
Ingredients
Garlic cloves
3 (minced)
Purple onion
1 (large, sliced)
Red bell peppers
2 (cut into thin strips)
Yellow bell pepper
1 (cut into thin strips)
Olive oil
3 tablespoons (divided)
Yellow squash
2 (thinly sliced)
Zucchini
2 (thinly sliced)
Fresh mushrooms
8 ounces (sliced)
Large eggs
6
Whipping cream
1/4 cup
Salt
2.5-3 teaspoons
Fresh ground pepper
2 teaspoons
Sandwich bread
8 (slices, cubed)
Cream cheese
8 ounces (cubed)
Shredded Swiss cheese
2 cups
Instructions
1
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic, sliced onion, and bell peppers. Sauté until the vegetables are tender, about 5-7 minutes. Drain any excess liquid and pat dry with paper towels before setting aside.
2
Next, return the skillet to medium heat and add another tablespoon of olive oil. Add the thinly sliced yellow squash and zucchini. Sauté until tender, approximately 5-7 minutes. Drain and pat dry, then set aside.
3
Using the same skillet, add the final tablespoon of olive oil and sauté the sliced mushrooms until they're tender, about 5 minutes. Drain, pat dry, and set aside.
4
In a large mixing bowl, whisk together the eggs, whipping cream, 2.5 to 3 teaspoons of salt, and fresh ground pepper until well combined.
5
Stir in the sautéed vegetables, half of the cubed sandwich bread, the cubed cream cheese, and 1.5 cups of shredded Swiss cheese until evenly distributed.
6
Lightly grease a 10-inch springform pan and press the remaining bread cubes into the bottom. Place the pan on a baking sheet to catch any drips, then pour the vegetable mixture into the prepared pan, spreading evenly.
7
Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius) and bake the frittata for 1 hour. After 45 minutes, cover the top with aluminum foil to prevent over-browning. Once baked, allow it to cool slightly before removing the springform pan.
8
Slice into wedges and serve warm, garnished with additional fresh herbs if desired.
Nutrition Information
25
Fat
25
Carbs
15
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Garden Vegetable Frittata?
It is a vibrant dish featuring a medley of sautéed bell peppers, zucchini, yellow squash, and mushrooms combined with creamy Swiss cheese and gently whipped eggs.
How many eggs are required for this recipe?
This recipe requires 6 large eggs.
What vegetables are included in the Garden Vegetable Frittata?
The frittata includes red and yellow bell peppers, zucchini, yellow squash, purple onion, mushrooms, and garlic.
What is the recommended baking temperature?
The frittata should be baked at 325 degrees Fahrenheit (163 degrees Celsius).
How long does it take to bake the frittata?
It takes approximately 1 hour to bake.
Why should I sauté the vegetables separately?
Sautéing them separately ensures each vegetable is cooked to the proper tenderness and allows you to drain excess liquid from each batch.
What type of cheese is used in this recipe?
The recipe calls for 8 ounces of cubed cream cheese and 2 cups of shredded Swiss cheese.
Do I need to cover the frittata while it bakes?
Yes, you should cover the top with aluminum foil after 45 minutes of baking to prevent over-browning.
What size pan is best for this frittata?
A 10-inch springform pan is recommended for a stunning presentation, though a 13x9 baking dish can be used in a pinch.
How many calories are in a serving?
Each serving contains approximately 350 calories.
What is the fat content of this dish?
The frittata contains 25 grams of fat per serving.
How much protein is in one serving?
Each serving provides 15 grams of protein.
How many carbohydrates are in this recipe?
There are 25 grams of carbohydrates per serving.
Why is sandwich bread used in this frittata?
Cubed sandwich bread provides structure to the frittata; half is mixed into the filling and the other half is pressed into the bottom of the pan.
Should I drain the vegetables after sautéing?
Yes, it is important to drain any excess liquid and pat the vegetables dry with paper towels to prevent a soggy frittata.
What kind of oil is used for cooking?
The recipe uses 3 tablespoons of olive oil, divided for different sautéing steps.
How many bell peppers are needed?
You will need 2 red bell peppers and 1 yellow bell pepper, all cut into thin strips.
What type of onion should I use?
The recipe specifically calls for 1 large purple onion, sliced.
How much whipping cream is required?
The recipe uses 1/4 cup of whipping cream.
Can I use fresh herbs as a garnish?
Yes, serving with additional fresh herbs is recommended for a better presentation and flavor.
What amount of mushrooms is needed?
The recipe requires 8 ounces of fresh sliced mushrooms.
How much salt and pepper should I add?
Use 2.5 to 3 teaspoons of salt and 2 teaspoons of fresh ground pepper.
Is it necessary to use a baking sheet under the springform pan?
Yes, placing the pan on a baking sheet is recommended to catch any potential drips during the baking process.
How should the garlic be prepared?
The 3 garlic cloves should be minced before sautéing.
What is the origin of this specific recipe?
This recipe originated from the kitchen of Southern Living.
How should the zucchini and yellow squash be sliced?
Both the zucchini and yellow squash should be thinly sliced.
Should the frittata be served hot or cold?
It is best served warm after being allowed to cool slightly.
How many slices of sandwich bread are used?
The recipe uses 8 slices of cubed sandwich bread.
Is this dish suitable for brunch?
Yes, it is described as a perfect centerpiece for a brunch or dinner table.
What is the preparation for the mushrooms?
The mushrooms should be sliced and sautéed for about 5 minutes until tender.