Description
This Baked Vegetable Frittata is a delicious and protein-packed dish perfect for breakfast, lunch, or a healthy snack. Featuring a custardy interior with a golden cheesy crust and studded with roasted herb garlic vegetables, it offers versatility by allowing you to swap in your choice of veggies or proteins. Easy to make ahead and store, it 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 full-fat milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups shredded cheese (cheddar, tasty, or preferred)
- 100g/3 oz feta, crumbled (optional)
Vegetables and Seasoning
- 100g/3 oz mushrooms, sliced (optional)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 3/4 tsp salt
- 1/2 tsp pepper
- 1.5 tsp mixed dried herbs (or herbs of choice)
- 350g/12 oz pumpkin, butternut or sweet potato, diced into 1.7cm (0.7″) cubes
- 2 zucchinis, sliced into 1.25cm (0.5″) thick rounds
- 1 large red capsicum (bell pepper), sliced
Instructions
- Preheat the Oven: Set your oven to 180°C (350°F) to prepare for baking the frittata.
- Prepare Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and cook until fragrant. Then add the pumpkin cubes, zucchini slices, red capsicum, and mushrooms if using. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and 1.5 teaspoons mixed dried herbs. Sauté the vegetables until tender but not mushy, about 10-15 minutes.
- Mix Eggs and Dairy: In a large bowl, whisk together the 10 eggs, cream or milk, 1/2 teaspoon salt, and 1/2 teaspoon pepper until well combined. Stir in the shredded cheese and crumbled feta (if using).
- Combine Vegetables and Egg Mixture: Add the sautéed vegetables into the egg mixture, stirring gently to combine all ingredients evenly.
- Prepare Baking Dish: Lightly grease a suitable baking dish or ovenproof skillet with olive oil or non-stick spray.
- Bake the Frittata: Pour the egg and vegetable mixture into the prepared dish. Place it in the preheated oven and bake for approximately 60-70 minutes or until the frittata is set and the top is lightly golden. A knife inserted into the center should come out clean.
- Cool and Serve: Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature. The frittata can be stored in the fridge for up to 5 days or frozen for longer storage.
Notes
- Recipe video available for detailed guidance above.
- This frittata is great for meal prepping – perfect for breakfasts on the go, picnics, or quick lunches.
- Keeps well refrigerated for up to 5 days or frozen for several months.
- Soft and custardy inside with a flavorful cheesy topping and roasted vegetables.
- Vegetables can be swapped out with any 5–7 cups of choice such as cooked chicken, flaked tuna or salmon (fresh or canned), or antipasto ingredients.
- For best flavor, use full-fat cream or milk.
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
