PCC Vegetable Frittata

PCC Vegetable Frittata

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  • 1 tablespoon olive oil
  • 1/4 pound crimini mushrooms, sliced
  • 1 cup sliced yellow onions
  • 1/2 cup sliced red bell peppers
  • 1/2 cup sliced green bell peppers
  • 2 zucchini, sliced
  • 1 cup fresh spinach
  • Salt and pepper, to taste
  • 4 ounces shredded cheddar cheese
  • 6 eggs
  • 1/4 cup reduced fat (2 percent) milk
  • Fresh minced parsley, for garnish


Preheat oven to 350° F.

Heat oil over medium heat. Add mushrooms, onions, peppers and zucchini. Sauté until soft, about 8 minutes.

Fold in fresh spinach; add salt and pepper.

Place in a greased 9-inch square baking pan and top with cheese.

Whisk together eggs and milk. Pour over vegetable mixture.

Bake to an internal temperature of 155° F, about 45 minutes. Garnish with parsley.

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