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Cheesy Vegetable Frittata

When we think of roast vegetable frittata we usually link it with leftover vegetables which can be easily turned into a quick family-sized lunch or dinner. Well, I decided to give this recipe a new twist and make it something more than just a bunch of leftovers in a baking tray. I combined my favorite veggies and spices and finally topped with lots of mozzarella. It tasted so good that I cannot find the exact words to describe. Even the meat-lovers will fall in love with this recipe as the combination is so tasty that you won`t even notice that there is no meat. This can be your perfect festive main dish for Thanksgiving or any other gathering. Just bear in mind that zucchini releases water when cooked so you may need some more time when preparing the dish.

Prep time: 60 min; Servings: 4

Ingredients:

  • Zucchini, cut into cubes
  • Mushrooms, chopped
  • Onions, chopped
  • Garlic, chopped
  • 1 red pepper
  • 1 cup tomatoes, chopped
  • Cheese, grated
  • Mozzarella
  • Olive oil
  • Dried thyme
  • Oregano
  • Black pepper
  • Himalayan salt

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Method of preparation:

  1. Preheat the oven to 200°
  2. In a deep roasting pan, place zucchini, mushrooms, onions, garlic, tomatoes, and red pepper.
  3. Add salt, black pepper, oregano, thyme and olive oil. Stir well.
  4. Cover with aluminum foil and bake for 60 minutes.
  5. Remove from oven and top with cheese and mozzarella.
  6. Return to oven and bake for 10 more minutes.
  7. Serve warm.

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