'Magic' Baked Vegetable Frittata
User Reviews
5.0
12 reviews
Excellent
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Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
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Servings
12 (8 to 12 depending on size of slices)
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Calories
195 kcal
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Cuisine
Italian
'Magic' Baked Vegetable Frittata
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Use up all your fridge odds and ends in this big sheet pan baked vegetable frittata. The added flour, roasted vegetables, pesto and tasty cheeses gives it the best texture and flavor. It's also so easy to make, perfect for freezing, and very kid friendly. Great for take along events, picnics or lunches all week!
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Ingredients
- 1 medium onion chopped into small pieces
- 1 bell pepper (capsicum), any color, chopped into small pieces
- ½ head broccoli chopped into small pieces
- 7 ounces cherry tomatoes chopped into halves or quarters
- 1½ tablespoons mixed dried herbs optional
- 2 tablespoons olive oil for cooking the veggies
- ¾ cup self raising flour (self rising flour) Or all purpose plain flour with 1 teaspoon of baking powder added
- 1½ cups milk preferably full fat
- 6 eggs
- 2 tablespoons mustard e.g. wholegrain, Dijon
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup pesto teaspoonfuls (regular or tomato pesto, nut free if necessary)
- 1 cup grated cheese e.g. sharp cheddar, or a mix of cheddar and parmesan
- ½ cup feta cheese crumbled (or replace with ¼ cup parmesan, and/or ricotta cheese)
Instructions
- Preheat the oven to 430F/220C and line a high-sided (about 4cm or 1.5 inches) sheet pan or baking pan (roughly 9 x 13 inches or 23cm x 33cm) with baking paper.
- Spread all the chopped vegetables out on the lined sheet pan. Drizzle the olive oil over them, sprinkle over the dried herbs (if using) and toss well. Roast for around 15 minutes or until softened and starting to brown. Then turn the oven down to 375F/190C.
- Meanwhile, in a large jug or bowl, slowly blend some of the milk into the flour so that there are no lumps. Then whisk in the eggs, the rest of the milk, the mustard and the salt and pepper.
- When the vegetables are cooked, use a teaspoon to dot the pesto all over them evenly. Then sprinkle over the cheeses.
- Carefully pour the egg and milk mixture all over the top of the vegetables and cheese on the sheet pan. Then bake for around 25 minutes, or until the top is golden and the center no longer runny.
- Let cool for 10 minutes, then cut into 8 to 12 slices to serve.
Equipments used:
Notes
- Pan size: A fairly deep (about 4cm or 1.5 inches) sheet pan or baking pan will work (roughly 9 x 13 inches or 23cm x 33cm).
- Vegetables: Any quick-cooking vegetables are suitable e.g. asparagus, mushrooms, eggplant, as long as you chop them small. You can also use leftover roasted vegetables, meat, and even pasta and rice.
- Storage: This frittata keeps really well in the fridge for up to about 4 days. It also freezes well. Simply freeze in freezer bags or between layers of baking paper in airtight containers for up to 2 months.
- Reheating: Reheat individual slices in the air fryer or oven (not the microwave for best results). In an air fryer, cook for around 6 minutes at 320F/160C or until hot throughout and slightly crunchy on top. In the oven, try around 15 to 20 minutes or until the frittata is heated through well.
Nutrition Information
Show Details
Calories
195kcal
(10%)
Carbohydrates
12g
(4%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
101mg
(34%)
Sodium
360mg
(15%)
Potassium
254mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
964IU
(19%)
Vitamin C
40mg
(44%)
Calcium
185mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12(8 to 12 depending on size of slices)
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 101mg | 34% |
| Sodium | 360mg | 15% |
| Potassium | 254mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 964IU | 19% |
| Vitamin C | 40mg | 44% |
| Calcium | 185mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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