Description
This Baked Vegetable Frittata is a protein-packed, hearty dish perfect for breakfast, lunch, or even a quick dinner. Loaded with roasted herb garlic vegetables and a blend of cheeses, it’s soft and custardy on the inside with a flavorful crust. Ideal for meal prep, this frittata keeps well in the fridge for up to 5 days or can be frozen for longer storage. Customize with your favorite vegetables or add cooked meats for a variety of flavor options.
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 choice of cheese)
- 100g (3 oz) crumbled feta (optional)
Vegetables and Seasoning
- 100g (3 oz) mushroom, sliced (optional, about 1 large mushroom)
- 350g (12 oz) pumpkin (butternut or sweet potato), cut into 1.7 cm (0.7 inch) cubes
- 2 zucchinis, sliced into 1.25 cm (0.5 inch) thick rounds
- 1 large red capsicum (bell pepper), sliced
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 3/4 tsp salt
- 1/2 tsp pepper
- 1.5 tsp mixed dried herbs (or any preferred dried herbs)
Instructions
- Preheat oven and prepare vegetables: Preheat your oven to approximately 180°C (350°F). In a large bowl, toss the pumpkin cubes, zucchini slices, red capsicum slices, mushroom slices, minced garlic, olive oil, salt, pepper, and mixed dried herbs until the vegetables are well coated.
- Roast the vegetables: Spread the seasoned vegetables in a single layer on a baking tray. Roast in the oven for about 35-40 minutes, or until they are tender and starting to caramelize. Stir halfway through to ensure even roasting.
- Prepare the egg mixture: While vegetables are roasting, whisk together the eggs, cream or milk, salt, and pepper in a large bowl until well combined. Stir in the shredded cheese and crumbled feta (if using).
- Combine vegetables and egg mixture: Once the vegetables are roasted and slightly cooled, fold them carefully into the egg and cheese mixture, ensuring vegetables are evenly distributed.
- Bake the frittata: Pour the combined mixture into a greased oven-safe dish, such as a deep baking pan or casserole dish. Bake in the oven at 180°C (350°F) for about 30-35 minutes, or until the frittata is set, golden on top, and a knife inserted in the center comes out clean.
- Cool and serve: Remove from the oven and let the frittata cool for a few minutes before slicing. Serve warm or at room temperature.
Notes
- Recipe video above for visual guidance.
- Great for make-ahead meals: keeps 5 days in the fridge or can be frozen for months.
- Soft and custardy inside, with a cheesy flavor and roasted herb garlic vegetable goodness.
- Swap vegetables with 5-7 cups of cooked chicken, flaked tuna or salmon, other veggies, or antipasto ingredients for variety.
- Perfect for breakfast on the run, picnics, or quick lunches.
Nutrition
- Serving Size: 1 serving
- Calories: 332 kcal
- Sugar: 4 g
- Sodium: 726 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 268 mg
