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Baked Vegetable Frittata Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 103 reviews
  • Author: Jaden
  • Prep Time: 15 min
  • Cook Time: 70 min
  • Total Time: 85 min
  • Yield: 8 servings (8 - 12 slices)
  • Category: Breakfast
  • Method: Baking
  • Cuisine: International
  • Diet: Low Fat

Description

This Baked Vegetable Frittata is a healthy, protein-packed dish perfect for breakfast, lunch, or snacks. It features a custardy egg base blended with cream, mixed with roasted herb garlic vegetables like pumpkin, zucchini, mushroom, and red capsicum. Enhanced with shredded cheese and optional feta, this frittata is soft on the inside, flavorful, and versatile to customize with various veggies or proteins. It keeps well for up to 5 days in the fridge or can be frozen for months, making it great for meal prep and on-the-go meals.

Ingredients

Scale

Egg Mixture

  • 10 eggs
  • 3/4 cup cream or full-fat milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups shredded cheese (cheddar, tasty, or choice)
  • 100 g / 3 oz feta, crumbled (optional)

Vegetables & Seasoning

  • 100 g / 3 oz mushroom, sliced (optional)
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1.5 tsp mixed dried herbs (or choice)
  • 350 g / 12 oz pumpkin (butternut or sweet potato), cut into 1.7 cm (0.7″) cubes
  • 2 zucchinis, sliced into 1.25 cm (0.5″) thick rounds
  • 1 large red capsicum (bell pepper), sliced

Instructions

  1. Preheat the Oven: Set your oven to 180°C (350°F) to prepare for roasting the vegetables and baking the frittata.
  2. Roast the Vegetables: In a large bowl, toss the cubed pumpkin, sliced zucchinis, red capsicum, and mushrooms with olive oil, minced garlic, 3/4 tsp salt, 1/2 tsp pepper, and 1.5 tsp mixed dried herbs. Spread the vegetables evenly on a baking tray and roast in the oven for about 40-50 minutes until tender and fragrant, stirring halfway through to ensure even cooking.
  3. Prepare the Egg Mixture: While the vegetables are roasting, beat 10 eggs with 3/4 cup of cream or full-fat milk. Season with 1/2 tsp salt and 1/2 tsp black pepper. Stir in the shredded cheese and, if using, crumbled feta for extra flavor and creaminess.
  4. Combine Ingredients: Once the roasted vegetables are done and slightly cooled, fold them gently into the egg and cheese mixture, making sure all the roasted veggies are evenly distributed.
  5. Bake the Frittata: Pour the vegetable and egg mixture into a greased baking dish or ovenproof skillet. Place it in the preheated oven and bake for 20-25 minutes or until the frittata is set, the edges are slightly golden, and a knife inserted in the center comes out clean.
  6. Cool and Serve: Remove from oven and allow the frittata to cool slightly for about 5-10 minutes before slicing. This lets it firm up and makes serving easier. Enjoy warm or at room temperature.

Notes

  • Recipe includes a video for visual guidance.
  • Healthy, protein-packed, and great for meal prep or on-the-go meals.
  • Keeps fresh for up to 5 days refrigerated or can be frozen for months.
  • Soft and custardy interior with flavorful roasted herb garlic vegetables.
  • Vegetables can be swapped with 5-7 cups of cooked chicken, flaked tuna or salmon, other vegetables, or antipasto.
  • Adjust cheeses or herbs to your preference to customize the flavor.

Nutrition

  • Serving Size: 1 slice (approximate)
  • Calories: 332 kcal
  • Sugar: 4 g
  • Sodium: 726 mg
  • Fat: 26 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 7 g
  • Fiber: 1 g
  • Protein: 15 g
  • Cholesterol: 268 mg

Find it online: https://yummyhere.com/baked-vegetable-frittata-recipe/