Veggie Lover’s Italian Frittata

Veggie Italian Frittata from Relish the Feast

This dish was supposed to be a quiche, but I forgot to buy a crust and also did not want to make one. I told Mom, who was visiting, that I’d simply call it a crustless quiche. Her response? “Isn’t that a frittata?” Touche, Mom. It is. This dish was mindlessly easy and perfect for the brunch potluck I was attending.


  • Sauteed mushrooms
  • Chopped bell and/or sweet peppers
  • Diced onion
  • 5 eggs
  • 1ish cup(s) of shredded Italian cheese
  • Splash of half and half
  • 1-2 tablespoons dried oregano
  • Salt & pepper to taste


Veggies to Start

Combine all the veggies in a big mixing bowl. Improvise as you like. Spinach and/or olives would have been nice additions.

Add eggs to veggies

Add eggs.

Add cheese

Add cheese, half and half, & spices. Stir it all up.

Pour into pan

Pour mixture into a greased pie dish. Bake at 350 degrees for 30 minutes. Once done, let sit for at least 15 minutes before cutting.

Frittata Done from Relish the Feast




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