Vegetable Frittata

12 2-inch pies


1 lb (12 large) or 5 oz. If using frozen or liquid whole egg product
basil leaves, chopped
0.5 oz (12)
Italian parsley, chopped
2 tbsp.
kosher salt
1/2 tsp.
freshly ground pepper
1/2 tsp.
olive oil
2 tbsp.
garlic, minced
2 tbsp.
yellow squash slices (1/4 in. thick)
1 lb. (4 cups)
zucchini slices (1/4 in. thick)
1 lb. (4 cups)
red bell peppers, thinly sliced
12 oz. (3 cups)
cremini mushrooms, sliced
8 oz. (3 cups)
green onions, sliced
1 oz. (1 cup)
goat cheese, crumbled
6 oz.



  1. PREHEAT broiler. WHISK eggs, basil, parsley, salt, and pepper in a bowl.
  2. HEAT 1 tablespoon of olive oil over medium heat in each of two (12-inch) oven-proof nonstick pans. STIR half the garlic, yellow squash, zucchini, red peppers, and mushrooms into each pan. COOK, stirring occasionally, until vegetables are tender – about 8 minutes. ADD green onions and COOK for 3 minutes.
  3. POUR half of the egg mixture into each pan. COOK eggs until set, about 3 to 4 minutes.
  4. SPRINKLE half of the goat cheese over each frittata. BROIL 5 to 7 inches from heat until slightly puffed, golden, firm throughout, and thoroughly cooked – about 3 minutes.
  5. Allow frittata to set 5 minutes before CUTTING each into 6 wedges. SERVE immediately.