STREAMING NOW: Tia Mowry At Home

Vegetable Frittata

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Like a lot of recipes - the more you make this one the easier it becomes. This is my favorite dish - it is so delicious and the leftovers are great!”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Grease the bottom and sides of a 10 inch springform pan.
  3. (A 13 X 9 baking dish will work if you don't have a springform pan).
  4. Heat oil in a large pot over medium/high heat.
  5. Add the onion, garlic, summer squash, zucchini, peppers and mushrooms and saute, stirring the vegetables until they are crisp-tender about 15-20 minutes.
  6. While the vegetables are cooking, whisk the eggs and cream together in a large mixing bowl.
  7. Season with salt and pepper.
  8. Stir in the bread cubes, cream cheese and swiss cheese.
  9. Add the sauteed vegetables to the egg mixture and stir until well combined.
  10. Pour into prepared pan and pack the mixture in tightly.
  11. Place the pan on a baking sheet to catch any drippings.
  12. Bake the frittata until firm to the touch, puffed and golden brown, about 1 hour.
  13. If the top is getting too brown, cover with aluminum foil while baking.
  14. Serve the frittata hot, at room temperature or cold.
  15. It can also be reheated in a 350 degree oven until warmed through about 15 minutes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a