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