Vegetable Frittata

Vegetable Frittata

Prep Time

15 minutes

Cook Time

15 minutes


8 people

Frittatas are great for breakfast, brunch or a light supper. Serve warm or at room temperature.

Recipe courtesy of McCormick


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium zucchini, halved lengthwise and cut into 1/4-inch thick slices
  • 1 small red bell pepper, coarsely chopped
  • 6 eggs
  • 1/4 cup milk
  • 1 tablespoon McCormick® Perfect Pinch® Vegetable Seasoning
  • 2 medium plum tomatoes, sliced
  • 1 cup shredded mozzarella cheese


  • 1 Heat oil in large ovenproof nonstick skillet on medium heat. Add onion, zucchini and bell pepper; cook and stir 2 to 3 minutes or until vegetables are tender.
  • 2 Beat eggs, milk and Seasoning in medium bowl. Pour into skillet. Cook on medium-low heat without stirring 5 minutes or until eggs are set on bottom. Arrange sliced tomatoes on top of egg mixture. Sprinkle with cheese.
  • 3 Broil 4 to 5 minutes or until eggs are set and cheese is lightly browned.
  • 4 TIP: Wrap the skillet handle in foil if your skillet is not ovenproof.



If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC