Baked Vegetable Frittata
A delicious and healthy dish perfect for any meal of the day, this frittata is easy to make and customizable, making it a fantastic option for meal prep.
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.
Notes
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. 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.