Crustless Vegetable Frittata Recipe

Wednesday, October 1, 2014
I love vegetables and this crustless vegetable frittata recipe is so versatile to whatever you like!

When I was a child growing up we would have this for dinner often mixed with sausage, pepperoni or leftover meat in the fridge even cold cuts added in.

Breakfast really consisted of pizza fritta in our house which was fried dough most of the time. Sometimes, my grandmother, Victoria would have coffee lots of cream, add a little sugar and then she would put in crushed saltine crackers to her coffee for breakfast. I would just stare at that concoction and wonder where she came up with the idea. She called it ah zupa. Not sure the spelling. Grandma was from Rome Italy, broken English and grew up poor. Everything we had leftover would never go to waste. She would even freeze the leftover coffee into ice cubes. A darn good concoction it was! Great memories.

Crustless Vegetable Frittata Recipe
(the best way to get all the vegetables you like in this is to cut them very small I will list what is in here and you add your favorites if some aren't what you like)

1/4 cup each or all:

grape tomatoes sliced

black olives sliced

sliced bell peppers

mushrooms sliced

broccoli chopped fine or cauliflower

roasted pepper

shredded zucchini, eggplant or yellow squash or white potatoes

Beat together in a small bowl:

4 eggs

1/4 cup heavy cream

1 tablespoon olive oil

salt, pepper to taste

2 teaspoons minced garlic


1 cup mozzarella mixed with fontina shredded cheese.

Pour the mixture into a buttered pie plate that's deep. Top with the vegetables and shredded cheese. Sprinkle with grating cheese. Bake at 400 degrees until set in the middle around 45 minutes.

1 comment

  1. I love the veggies and cheese combination! What a yummy frittata! And cute story about your grandmother, Victoria, too.


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