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Canned Vegetable Frittata

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 8 large eggs
  • 1/2 cup milk
  • 1 can 14.5 oz mixed vegetables or green beans, drained well
  • 1 can 11 oz corn, drained well
  • 1 cup shredded cheese cheddar, mozzarella, or whatever you have
  • 2 tablespoons olive oil or butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Method
 

  1. Preheat your oven to 375°F and position the rack in the middle.
  2. In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
  3. Pat the drained vegetables very dry with paper towels to remove excess moisture, then stir them into the egg mixture along with the shredded cheese.
  4. Heat the olive oil or butter in a 10-inch oven-safe skillet over medium heat, swirling to coat the bottom and sides.
  5. Pour the egg and vegetable mixture into the hot skillet and cook without stirring for 3-4 minutes until the edges just begin to set.
  6. Transfer the skillet to the preheated oven and bake for 18-22 minutes until the frittata is puffed, golden on top, and set in the center.
  7. Let cool for 5 minutes, then slice into wedges and serve warm or at room temperature.