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Baked Vegetable Frittata

Recipe video above. Healthy, delicous protein packed frittata that's great for making ahead. Think - breakfast on the run, picnics, or lunch on demand. Keeps 5 days in the fridge or months in the freezer!Soft and custardy on the inside, flavoured with a sprinkle of cheese and feta, studded with Roasted Herb Garlic Vegetables. SWITCH the veggies with 5 - 7 CUPS OF ANYTHING you want: cooked chicken, flaked tuna or salmon (fresh or canned), other vegetables, antipasto type things. See post for more ideas!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings: 8 - 12 slices
Calories: 332 kcal
Course: Breakfast , Lunch , Brunch
Cuisine: American

Ingredients

  • 10 eggs
  • 3/4 cups cream or milk , full fat best (Note 1)
  • 1/2 tsp salt and pepper, each
  • 1 1/2 cups shredded cheese (cheddar, tasty, or other of choice)
  • 100g/3 oz mushroom, sliced (I used 1 large, optional)
  • 100g / 3oz feta , 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 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 zucchinis , sliced 1.25 / 0.5" thick rounds
  • 1 large red capsicum (bell pepper), sliced

Instructions

Roasted Vegetables:
    Cup of Yum
  1. Preheat oven to 220°C/430°F (200°C fan).
  2. Toss vegetables on tray with oil, garlic, herbs, salt and pepper. Spread out.
  3. Roast 25 minutes, undisturbed (no flipping). Remove and cool for at least 5 minutes before using.
Baked Frittata:
  1. Lower oven to 180°C/350°F (160°C fan).
  2. 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)
  3. Egg mixture: Whisk eggs, cream, salt and pepper in a bowl.
  4. Assemble: Spread 2/3 of the vegetables in the prepared pan. Pour over egg mixture, sprinkle with cheese, then top with remaining vegetables.
  5. Topping: Top with crumbled feta, then mushrooms. Drizzle mushrooms with a touch of olive oil (makes it brown).
  6. Bake: Bake 40 minutes until centre is just set.
  7. Rest & serve: Rest frittata 5 minutes in the pan. Use paper overhang to lift out of pan, then slice into squares and serve.
  8. 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

  • Cream makes it silkier and richer than milk, like quiche. But milk works just fine! Full fat better than light but light is also just fine.
  • Vegetable switch outs: 5 to 7 cups of any roastable vegetables of choice, OR anything else you want to put in: cooked chicken, flaked salmon (fresh or canned), ham, antipasto type things (olives, chargrilled peppers, artichokes).
  • Pan size - don't get too hung up about pan size, if your pan is smaller then make yours a deep dish frittata. If there's overflow, stop pouring egg mixture in and put the leftover in a ramekin. OR use the recipe scaler (tap /click servings and slide down) - for a 20cm/8" square pan, slide down to 8 eggs.
  • Just don't use a pan that's much larger otherwise your frittata will be disappointingly thin. 
  • Nutrition per slice, 8 servings (pretty decent size piece).

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 (13%) 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.