INGREDIENTS: Base Frittata Recipe 8 large eggs 1/2 cup (125 mL) 1% milk 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) ground black pepper 1 c up (250 mL) shredded medium cheddar cheese OR crumbled feta, divided Tbsp (15 mL) canola oil 1/2 small red onion, thinly sliced 1 cup (250 mL) sliced zucchini 1/2 cup (125 mL) chopped red bell pepper 1 cup (250 mL) halved cherry tomatoes 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) ground black pepper Chopped parsley (garnish) INSTRUCTIONS: 1. Preheat oven to 375°F. Add-ins 1 2. In a large mixing bowl, whisk eggs with milk, salt, pepper and half of the cheese. Set aside. 3. In an oven-safe skillet, over medium-low heat, add canola oil and veggies (except tomatoes), salt and pepper. Cook and stir occasionally until the vegetables begin to soften. 4. Pour the egg and cheese mixture over the vegetables and cook for 5 minutes, without stir- ring, until bubbling and starting to set around the edges. Sprinkle with the remaining cheese and top with cherry tomatoes. 5. Transfer the skillet to the hot oven and bake for 20–25 minutes or until the frittata is puffed up and eggs are cooked. 6. Remove and let cool for 10 minutes before slicing and serving. Frittata will continue to set as it cools. Top with chopped fresh parsley, if desired.
Photo courtesy of Manitoba Egg Farmers
| SERVINGS: 8 | PREP TIME: 15 MINUTES | COOK TIME: 45 MINUTES EASY EGG FRITTATA
PACKED WITH PROTEIN and endlessly customizable, this easy egg frittata combines eggs, cheese and colourful vegetables into one delicious meal. Baked until golden and fluffy, it's a versatile dish that works for breakfast, brunch or a light supper.
From our farm to your table. Eggs in Manitoba grocery stores are locally produced by one of our 170 egg farming families, like the Thiessen family from Schoen Farms near Winkler, Manitoba. Regulated egg farmers follow strict guidelines for food safety and animal care, working diligently to produce fresh, local eggs that are nutritious, affordable and versatile.
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6 | FALL 2026 | SAVOUR MANITOBA
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