Baked Vegetable Frittata
A delicious and versatile dish perfect for any meal of the day, packed with nutritious vegetables and flavor.
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.
Notes
Feel free to experiment with different vegetables according to what you have on hand. You can also freeze individual slices for longer storage.