'Magic' Baked Vegetable Frittata
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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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
Description
The 'Magic' Baked Vegetable Frittata is a versatile baked dish featuring a medley of fresh vegetables such as onions, bell peppers, broccoli, and cherry tomatoes, lightly roasted to bring out their sweetness and soften their texture. After roasting, these vegetables are topped with dollops of pesto and a combination of grated cheddar and crumbled feta cheeses. The base mixture is made from eggs, self-raising flour, milk, and mustard, forming a thick batter that binds the ingredients once baked. The frittata is cooked in a deep sheet pan, allowing it to be sliced easily once cooled. The baking process creates a golden crust on top, while maintaining a firm yet tender interior, providing a complex texture and layered flavors from the roasted vegetables, cheese, and herbs.
This frittata works well served warm or at room temperature, making it convenient for family meals or gatherings. It can be accompanied by a simple salad or bread as a fulfilling vegetarian option. The inclusion of mustard and pesto brings subtle tangs and herbal notes that complement the sweetness of the roasted vegetables.
For practical use, the dish stores well refrigerated for up to four days and also freezes effectively. Reheating individual slices in an air fryer or oven helps retain a crisp top and moist interior, whereas microwaving is not recommended to avoid sogginess. The recipe suggests flexibility in vegetables, allowing incorporation of leftover roasted veggies, meats, or even grains for variation. Using a deep pan ensures sufficient thickness and even cooking.
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 tomato 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 egg
- 2 tablespoons mustard e.g. wholegrain, Dijon
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup pesto teaspoonfuls (regular or tomato pesto, nut free if necessary)
- 1 cup cheese e.g. sharp cheddar, or a mix of cheddar and parmesan, grated
- 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.
Notes
- Use a deep sheet pan about 4cm (1.5 inches) high and around 9 x 13 inches in size for best results.
- Quick-cooking or leftover roasted vegetables like asparagus, mushrooms, or eggplant can be substituted or added.
- Store leftovers in the fridge for up to 4 days or freeze in airtight containers for up to 2 months.
- Reheat slices in an air fryer at 160°C (320°F) for 6 minutes or in the oven for 15-20 minutes for a crispy top; microwave reheating is not recommended.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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