Baked Vegetable Frittata
User Reviews
5
Baked Vegetable Frittata
Description
The Baked Vegetable Frittata recipe begins by roasting a mix of cubed pumpkin (or alternatives like butternut squash or sweet potato), zucchini rounds, and sliced red capsicum with olive oil, minced garlic, salt, pepper, and mixed dried herbs. Roasting at 220°C for 25 minutes intensifies the vegetables' flavor and softens their texture. After roasting, the oven temperature is lowered to 180°C for the frittata to bake.
The egg mixture combines whole eggs with cream (or milk) plus salt and pepper for seasoning. Two-thirds of the roasted vegetables are spread in the prepared baking pan, then the egg mixture is poured over them. Shredded cheddar and optional crumbled feta cheese are added, followed by the remaining vegetables, mushrooms drizzled with olive oil, and a final layer of feta. The frittata bakes for about 40 minutes until the center is set but still moist.
This dish offers a creamy, slightly dense texture with a savory, herbaceous vegetable filling. It can be sliced and served warm or at room temperature, making it suitable as a breakfast, brunch, or light meal. The recipe allows flexibility in vegetable choices and pan sizes, so substitutions and adjustments for portion size are straightforward.
Ingredients
- 10 egg
- 3/4 cups cream full fat best (Note 1, or milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups cheese cheddar, tasty, or other of choice, shredded
- 100g/3 oz mushroom I used 1 large, optional, sliced
- 100g / 3oz feta cheese crumbled (optional
Herb Garlic Roasted Vegetables (Note 2 for switches):
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1.5 tsp mixed dried herbs (or use any of choice)
- 350g / 12oz pumpkin , butternut or sweet potato, 1.7cm / 0.7" cubes
- 2 zucchini sliced 1.25 / 0.5" thick rounds
- 1 red capsicum bell pepper), sliced, large
Instructions
Roasted Vegetables:
- Preheat oven to 220°C/430°F (200°C fan).
- Toss vegetables on tray with oil, garlic, herbs, salt and pepper. Spread out.
- Roast 25 minutes, undisturbed (no flipping). Remove and cool for at least 5 minutes before using.
Baked Frittata:
- Lower oven to 180°C/350°F (160°C fan).
- Grease & line pan: Spray a 19 x 30cm / 8 x 10" rectangle or 22 cm / 9" square pan lightly with oil, then line with parchment paper with overhang. (Note 3)
- Egg mixture: Whisk eggs, cream, salt and pepper in a bowl.
- Assemble: Spread 2/3 of the vegetables in the prepared pan. Pour over egg mixture, sprinkle with cheese, then top with remaining vegetables.
- Topping: Top with crumbled feta, then mushrooms. Drizzle mushrooms with a touch of olive oil (makes it brown).
- Bake: Bake 40 minutes until centre is just set.
- Rest & serve: Rest frittata 5 minutes in the pan. Use paper overhang to lift out of pan, then slice into squares and serve.
- Serving later: Cool on rack and remove paper from underneath (otherwise base gets soggy). Cut then refrigerate up to 5 days, or freeze. Reheat in microwave.
Notes
- Using cream instead of milk results in a silkier, richer frittata, but milk works fine if preferred.
- Roast a variety of vegetables for about 25 minutes without flipping to develop flavor and texture.
- Choose pan size according to desired frittata thickness; smaller pans yield deeper frittatas.
- Leftover egg mixture can be baked separately if it exceeds pan capacity.
- Frittata can be served warm or cooled to room temperature and sliced easily.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 12 slices
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332cal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 15g | 30% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 268mg | 89% |
| Sodium | 726mg | 30% |
| Potassium | 468mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 5180IU | 104% |
| Vitamin C | 32.1mg | 36% |
| Calcium | 277mg | 28% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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