5 from 105 votes
Baked Vegetable Frittata
This Baked Vegetable Frittata blends roasted vegetables like pumpkin, zucchini, and red capsicum with a creamy egg and cream base, enriched with cheddar and optional feta cheeses. The vegetables are roasted with garlic and herbs for concentrated flavor before being layered with the egg mixture in a greased, parchment-lined pan. Topped with mushrooms and crumbled feta, the frittata bakes until just set, offering a dish with a firm yet tender interior, combining savory and herbal notes with the richness of dairy.
Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
Servings:
8
- 12 slices
Calories:
332 kcal
Course:
Breakfast, Lunch, Brunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 - 12 slices
Amount Per Serving
Calories 332
% 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.