Baked Cheesy Vegetable Frittata
This baked frittata features a delightful blend of sautéed zucchini, onions, mushrooms, and peppers, all held together in a creamy, cheesy egg base. Perfect for a crowd-pleasing breakfast or brunch.
Instructions
-
1
Preheat oven to 350°F. In a large skillet, sauté the zucchini, onion, mushrooms, and green pepper in butter until tender.
-
2
Stir in the flour, baking powder, and salt until well blended.
-
3
In a large bowl, combine the eggs and cottage cheese. Stir in the sautéed vegetable mixture and shredded Monterey Jack cheese.
-
4
Transfer the mixture to a greased 2.5-quart baking dish. Bake, uncovered, for 35-45 minutes or until a thermometer inserted in the center reads 160°F.
Nutrition Information
Per serving (based on 7 servings)
Nutrition information is automatically calculated and should be considered an estimate.
