Description
This Baked Vegetable Frittata is a healthy, protein-packed dish perfect for breakfast, lunch, or snacks. Featuring roasted herb garlic vegetables like pumpkin, zucchini, capsicum, and optional mushrooms and feta cheese, it offers a soft and custardy texture with a delicious cheesy flavor. Easy to make ahead and versatile by swapping in your favorite veggies or proteins, this frittata stays fresh for up to 5 days in the fridge or can be frozen for months.
Ingredients
Scale
Egg Mixture
- 10 eggs
- 3/4 cups cream or milk, full fat preferred
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups shredded cheese (cheddar, tasty, or any preferred type)
Vegetables and Seasoning
- 100g / 3 oz mushrooms, sliced (optional, about 1 large mushroom)
- 100g / 3 oz feta cheese, 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 any herbs of choice)
- 350g / 12 oz pumpkin (butternut or sweet potato), cut into 1.7cm / 0.7″ cubes
- 2 zucchinis, sliced into 1.25 cm / 0.5″ thick rounds
- 1 large red capsicum (bell pepper), sliced
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) to ensure it is properly heated by the time you’re ready to bake the frittata.
- Prepare the vegetables: In a mixing bowl, toss the pumpkin cubes, zucchini slices, capsicum, and optional mushrooms with olive oil, minced garlic, salt, pepper, and dried herbs. Spread them evenly on a baking tray.
- Roast the vegetables: Place the tray into the preheated oven and roast the vegetables for about 30 to 40 minutes, or until tender and slightly caramelized. This roasting process enhances their flavor and ensures they cook thoroughly inside the frittata.
- Mix the egg base: In a large bowl, whisk together the eggs, cream or milk, salt, and pepper until fully combined and slightly frothy. Stir in the shredded cheese and crumbled feta if using.
- Combine roasted vegetables and egg mixture: Once vegetables are roasted and slightly cooled, gently fold them into the egg and cheese mixture, being careful not to crush the vegetables.
- Prepare the baking dish: Lightly grease a suitable ovenproof dish or frittata pan to prevent sticking, then pour the combined egg-vegetable mixture evenly into it.
- Bake the frittata: Place the dish in the oven and bake at 180°C (350°F) for 30 to 35 minutes, or until the frittata is set in the center, slightly golden on top, and a knife inserted comes out clean.
- Rest and serve: Remove the frittata from the oven and let it cool for a few minutes before slicing. This resting time helps it firm up and makes slicing easier. Serve warm or at room temperature.
Notes
- Recipe video available for visual guidance.
- This frittata is excellent for meal prep and can be stored in the fridge for up to 5 days or frozen for several months.
- Use a variety of vegetables or substitute with cooked proteins like chicken, tuna, or salmon for different flavors.
- The frittata has a soft, custardy texture inside, with a cheesy and herby flavor profile.
- Feel free to adjust the herbs and seasoning according to your taste preferences.
Nutrition
- Serving Size: 1 serving
- 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
