Vegetable Frittata

6 servings
For 25 & 50 servings, see Recipe notes below.

CACFP Home Childcare Crediting Information

One frittata muffin provides:

  • ½ cup vegetable (⅛ cup additional vegetable, ⅛ cup dark green vegetable, ⅛ cup red/orange vegetable, ⅛ cup other vegetable), and 1 oz equivalent meat alternate.


Vegetable Frittata

1 ½ cup or 4 oz  Fresh mushrooms, coarsely chopped
1 cup or 4 oz  Fresh onions, diced
1 cup or 4 oz  Fresh red bell peppers, diced
½ tsp  Salt
¼ tsp  Ground black pepper
2 cups or 4 oz  Fresh spinach, coarsely chopped
⅓ cup or 1 oz  Low-fat cheddar cheese, shredded
¼ cup  Skim milk
3 eggs or 6 oz  Liquid eggs
½ cup or 2 oz  Whole-wheat flour

Vegetable Frittata Directions

  1. Preheat oven:
    • Conventional oven: 350 °F.
    • Convection oven: 325 °F.
  2. In a large saucepan, add mushrooms, onions, bell peppers, salt, and pepper. Stir well. Sauté uncovered over medium-high heat for 2 minutes.
  3. Add spinach. Cook uncovered over medium heat for 1-2 minutes until wilted.
  4. Pour vegetable mixture into a roasting pan (9” x 13” x 2 ½”).
  5. Cover and refrigerate at 40 °F for 30 minutes.
  6. After cooled, sprinkle ⅓ cup cheese evenly over vegetable mixture. Stir well.
  7. Lightly coat a muffin pan with pan release spray. Portion 2 Tbsp vegetable mixture into 6 muffin cups. Set aside for step 9.
  8. Combine milk, eggs, and flour in a large bowl. Stir well.
  9. Portion ¼ cup egg mixture on top of vegetable mixture in each muffin cup.
  10. Bake until golden brown and eggs are slightly firm:
    • Conventional oven: 350 °F for 30 minutes.
    • Convection oven: 325 °F for 20 minutes.
  11. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  12. Critical Control Point: Hold at 140 °F or higher until served.
  13. Serve 1 frittata muffin.


Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).

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