Vegetable Frittata

This recipe was developed by the chefs at Southern Arizona VHA during one of our product trainings.

Yields: 20 servings
Serving Size: 1 frittata

Ingredients

1 1/2 cups tomatoes, fresh, diced
1/4 cup yellow onion, diced
1 1/2 cups green bell pepper, diced
1 cup vegan cheese, NUMU
5 cups JUST egg, liquid
Salt and pepper, to taste

Preparation

1. Preheat oven to 350 degrees.
2. Combine tomatoes, onions and bell peppers with cheese. Place into multi baker pan. Season with salt and pepper to taste.
3. Pour eggs over vegetable and cheese mixture until it almost reaches the top.
4. Bake for about 9 minutes until set.