Pepper Jack Cheese and Market Vegetable Frittata

  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 50m


  • 12 eggs
  • Salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 cups yellow onion, diced small
  • 2 ½ cups chopped zucchini
  • 2 ½ cup chopped yellow squash
  • 2 red bell peppers, diced small
  • 2 cups broccoli, diced small
  • 2 cups spinach
  • 1 ½ cup shredded pepper jack cheese


Step 1

Preheat the oven to 350° degrees. In a medium mixing bowl, beat the eggs and generously season with some salt and pepper.

Step 2

Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the onion, zucchini, squash, peppers, and broccoli and cook until the vegetables are very soft, about 8-10 minutes.

Step 3

Add salt and pepper, to taste, and toss in the spinach and continue to cook just until the spinach is wilted, about 2-3 minutes.

Step 4

Grease a 12-cup muffin tin and fill each cup halfway with the vegetable mixture. Pour in the beaten egg, filling each cup to the top. Sprinkle each individual frittata with some shredded cheese and place in the oven to cook.

Step 5

Bake in the oven until it is set in the center, about 25 to 30 minutes. Remove from the oven and pack into a container for the picnic!

Recipe Type: ,

Daniella Malfitano is a Chef, traveler, and lover of all things food. You can hear Daniella every week on the syndicated radio program “On The House” which is broadcasted nationally by over 300 radio stations. In addition Daniella is the host of the television program “Delicious Discoveries with Daniella Malfitano” on the PBS network KIXE. Tune in each Saturday as she highlights the local farms, ranches, vineyards, orchards, markets and more throughout your hometown. She’ll lead you from the source to the main course and show you all of the local delights of your neighborhood through its food.

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