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Baked Vegetable Frittata
Recipe video above. Healthy, delicous protein packed frittata that's great for making ahead. Think - breakfast on the run, picnics, or lunch on demand. Keeps 5 days in the fridge or months in the freezer!Soft and custardy on the inside, flavoured with a sprinkle of cheese and feta, studded with Roasted Herb Garlic Vegetables. SWITCH the veggies with 5 - 7 CUPS OF ANYTHING you want: cooked chicken, flaked tuna or salmon (fresh or canned), other vegetables, antipasto type things. See post for more ideas!
👥 8 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 15 min🔥 Cook: 1h 10m👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●bowl
- ●whisk
- ●microwave
📝 Preparation Steps
1
Roasted Vegetables:
2
Preheat oven to 220°C/430°F (200°C fan).
3
Toss vegetables on tray with oil, garlic, herbs, salt and pepper. Spread out.
4
Roast ⏱️ 25 minutes, undisturbed (no flipping). Remove and cool for at least ⏱️ 5 minutes before using.
5
Baked Frittata:
6
Lower oven to 180°C/350°F (160°C fan).
7
Grease & line pan: Spray a 19 x 30cm / 8 x 10" rectangle or 22 cm / 9" square pan lightly with oil, then line with parchment paper with overhang. (Note 3)
8
Egg mixture: Whisk eggs, cream, salt and pepper in a bowl.
eggs10
9
Assemble: Spread 2/3 of the vegetables in the prepared pan. Pour over egg mixture, sprinkle with cheese, then top with remaining vegetables.
10
Topping: Top with crumbled feta, then mushrooms. Drizzle mushrooms with a touch of olive oil (makes it brown).
olive oil2 tbsp
11
Bake: Bake ⏱️ 40 minutes until centre is just set.
12
Rest & serve: Rest frittata ⏱️ 5 minutes in the pan. Use paper overhang to lift out of pan, then slice into squares and serve.
13
Serving later: Cool on rack and remove paper from underneath (otherwise base gets soggy). Cut then refrigerate up to 5 days, or freeze. Reheat in microwave.
Nutrition Facts
calories
332 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
1 g
sugar Content
4 g
sodium Content
726 mg
protein Content
15 g
cholesterol Content
268 mg
carbohydrate Content
7 g
saturated Fat Content
13 g
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