A Baked Vegetable Frittata is a delicious and versatile dish that is perfect for any meal of the day. Whether you enjoy it for breakfast, brunch, lunch, or dinner, this recipe is packed with nutritious vegetables and flavor. It’s easy to make and can be customized to your tastes, making it a great option for busy families or anyone looking to eat healthier.
Why Make This Recipe
Making a Baked Vegetable Frittata is a fantastic way to use up leftover vegetables in your fridge. It’s a one-pan dish that is simple to prepare and can feed a crowd. Packed with protein from the eggs and cheese, along with the goodness of vegetables, this frittata is a wholesome and hearty meal. It’s also suitable for meal prep and can be stored for later, making it a convenient choice for busy days.
How to Make Baked Vegetable Frittata
Ingredients
- 10 eggs
- 3/4 cups cream or milk (full fat best)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups shredded cheese (cheddar, tasty, or your choice)
- 100g/3 oz mushrooms, sliced (optional)
- 100g/3 oz feta cheese, crumbled (optional)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 3/4 tsp salt
- 1/2 tsp pepper
- 1.5 tsp mixed dried herbs (or use any of your choice)
- 350g/12 oz pumpkin (butternut or sweet potato, cut into 1.7cm/0.7″ cubes)
- 2 zucchinis, sliced into 1.25/0.5″ thick rounds
- 1 large red capsicum (bell pepper), sliced
Directions
Roasted Vegetables: Preheat your oven to 200°C (390°F). On a baking tray, toss the pumpkin, zucchinis, mushrooms, and red capsicum with 2 tablespoons of olive oil, garlic, 3/4 tsp of salt, and 1/2 tsp of pepper. Spread them out evenly and roast for about 25 minutes or until the vegetables are tender and lightly browned.
Baked Frittata: In a large bowl, whisk the eggs and cream or milk together. Stir in the shredded cheese, feta (if using), and mixed herbs. Once the vegetables are roasted, let them cool slightly and then fold them into the egg mixture. Pour this mix into a greased baking dish and bake at 180°C (350°F) for 25-30 minutes, or until the frittata is set and golden on top.
How to Serve Baked Vegetable Frittata
Slice the Baked Vegetable Frittata into wedges and serve warm. It pairs well with a fresh salad or a side of crusty bread. You can also serve it with a dollop of yogurt or a sprinkle of fresh herbs for added flavor.
How to Store Baked Vegetable Frittata
Allow the frittata to cool completely, then store it in an airtight container in the refrigerator. It will keep well for up to 4 days. You can also freeze individual slices for longer storage. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag.
Tips to Make Baked Vegetable Frittata
- Feel free to experiment with different vegetables according to what you have on hand.
- Use a mix of cheeses for a more complex flavor.
- For a spicier kick, add some chopped chili or red pepper flakes to the mix.
- If you’re short on time, pre-chop your vegetables the night before.
Variation
You can easily transform this frittata into a meat-lover’s delight by adding cooked bacon, sausage, or ham. Alternatively, make it a vegetarian option by using different leafy greens like spinach or kale.
FAQs
1. Can I use egg substitutes in this frittata?
Yes, you can use egg substitutes like tofu or commercial egg replacers if you want a vegan version, but it may change the texture slightly.
2. Is it necessary to roast the vegetables first?
Roasting enhances the flavor and texture of the vegetables, but you can skip this step if you’re short on time. Just sauté them in the pan before adding the egg mixture.
3. Can I reheat leftovers?
Absolutely! You can reheat the frittata in the microwave or in the oven until warmed through. Just be careful not to overcook it.
Enjoy making your Baked Vegetable Frittata! It’s a simple and satisfying dish that everyone will love.
Baked Vegetable Frittata
Ingredients
Eggs and Dairy
- 10 pieces eggs
- ¾ cups cream or milk (full fat best)
- 1 ½ cups shredded cheese (cheddar, tasty, or your choice) Can mix different cheeses
- 100 g feta cheese, crumbled (optional) Can be omitted
Vegetables
- 350 g pumpkin (butternut or sweet potato, cut into 1.7cm cubes)
- 2 pieces zucchini, sliced into 1.25 cm thick rounds
- 100 g mushrooms, sliced (optional) Can be omitted
- 1 large red capsicum (bell pepper), sliced
- 2 cloves garlic, minced
Seasoning
- ½ tsp salt For egg mixture
- ½ tsp pepper For egg mixture
- ¾ tsp salt For roasted vegetables
- ½ tsp pepper For roasted vegetables
- 1.5 tsp mixed dried herbs Or use any of your choice
- 2 tbsp olive oil For roasting vegetables
Instructions
Roasted Vegetables
- Preheat your oven to 200°C (390°F).
- On a baking tray, toss the pumpkin, zucchinis, mushrooms, and red capsicum with olive oil, garlic, salt, and pepper.
- Spread them out evenly and roast for about 25 minutes or until the vegetables are tender and lightly browned.
Baked Frittata
- In a large bowl, whisk the eggs and cream or milk together.
- Stir in the shredded cheese, feta (if using), and mixed herbs.
- Once the vegetables are roasted, let them cool slightly and then fold them into the egg mixture.
- Pour this mix into a greased baking dish and bake at 180°C (350°F) for 25-30 minutes, or until the frittata is set and golden on top.
