Baked Vegetable Frittata is a delicious and healthy dish that is perfect for any meal of the day. It is easy to make, packed with nutrients, and allows for creativity with the ingredients. This frittata is a great way to use up leftover vegetables and can be customized to suit your taste. Additionally, it’s a fantastic option for meal prep, making it simple to grab a slice for breakfast or lunch.
How to Make Baked Vegetable Frittata
Ingredients:
- 10 eggs
- 3/4 cups cream or milk (full fat best)
- 1/2 tsp salt and pepper, each
- 1 1/2 cups shredded cheese (cheddar, tasty, or other of choice)
- 100g/3 oz mushrooms, sliced (optional)
- 100g / 3 oz feta, crumbled (optional)
- 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 / 12 oz pumpkin (butternut or sweet potato, cut into 1.7cm / 0.7″ cubes)
- 2 zucchinis, sliced into 1.25 / 0.5″ thick rounds
- 1 large red capsicum (bell pepper), sliced
Directions:
Roasted Vegetables:
- Preheat your oven to 200°C (400°F).
- In a bowl, mix the pumpkin, zucchini, red capsicum, and olive oil. Add minced garlic, salt, pepper, and mixed herbs. Toss everything well.
- Spread the vegetables on a baking tray in a single layer. Roast for 25-30 minutes until they are tender and slightly golden.
Baked Frittata:
- While the vegetables are roasting, beat the eggs in a large bowl. Add in the cream or milk, salt, and pepper, and mix until combined.
- Once the vegetables are done roasting, add them to the egg mix along with the shredded cheese and feta (if using). Stir gently.
- Pour the mixture into a greased oven-safe dish or a lined baking tray.
- Bake for 25-30 minutes until the frittata is set in the middle and slightly golden on top.
- Let it rest for a few minutes before cutting.
How to Serve Baked Vegetable Frittata
You can serve Baked Vegetable Frittata warm or at room temperature. It pairs nicely with a fresh green salad or some crusty bread. For added flavor, offer hot sauce or salsa on the side.
How to Store Baked Vegetable Frittata
Store any leftover frittata in an airtight container in the fridge for up to five days. To reheat, simply place a slice in the microwave for 30-60 seconds, or warm it up in a skillet over low heat.
Tips to Make Baked Vegetable Frittata
- Feel free to add any vegetables you have on hand.
- You can also include herbs like spinach or kale for extra nutrients.
- If you don’t have cream, milk works just fine.
Variation
For a meatier option, consider adding cooked bacon or sausage to the egg mixture. You can also experiment with different types of cheese like goat cheese or mozzarella for varied flavors.
FAQs
1. Can I freeze Baked Vegetable Frittata? Yes, you can freeze it. Cut the frittata into slices, wrap them in plastic wrap, and store in a freezer-safe container for up to three months.
2. How can I make it dairy-free? You can substitute the cream with a dairy-free milk and use dairy-free cheese alternatives.
3. Can I prepare this frittata in advance? Absolutely! You can roast the vegetables and prepare the egg mixture ahead of time. Just assemble and bake when ready to serve.
Baked Vegetable Frittata
Ingredients
Vegetables for Roasting
- 350 g pumpkin (butternut or sweet potato, cut into cubes)
- 2 pieces zucchini, sliced into thick rounds
- 1 large red capsicum (bell pepper), sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 3/4 tsp salt
- 1/2 tsp pepper
- 1.5 tsp mixed dried herbs or use any herbs of choice
Frittata Base
- 10 pieces eggs
- 3/4 cup cream or milk (full fat best)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups shredded cheese (cheddar, tasty, or other of choice)
- 100 g mushrooms, sliced (optional)
- 100 g feta, crumbled (optional)
Instructions
Roasted Vegetables
- Preheat your oven to 200°C (400°F).
- In a bowl, mix the pumpkin, zucchini, red capsicum, and olive oil. Add minced garlic, salt, pepper, and mixed herbs. Toss everything well.
- Spread the vegetables on a baking tray in a single layer. Roast for 25-30 minutes until they are tender and slightly golden.
Baked Frittata
- While the vegetables are roasting, beat the eggs in a large bowl. Add in the cream or milk, salt, and pepper, and mix until combined.
- Once the vegetables are done roasting, add them to the egg mix along with the shredded cheese and feta (if using). Stir gently.
- Pour the mixture into a greased oven-safe dish or a lined baking tray.
- Bake for 25-30 minutes until the frittata is set in the middle and slightly golden on top.
- Let it rest for a few minutes before cutting.
