Print

Baked Vegetable Frittata Recipe

Print Recipe

★★★★★

4.8 from 742 reviews

A delicious and colorful baked vegetable frittata combining roasted pumpkin, zucchini, and capsicum with a rich custard of eggs, cream, and cheese, topped with mushrooms and optional feta. Perfect for a wholesome breakfast, brunch, or light dinner, this frittata is packed with flavor and wholesome ingredients.

Ingredients

Scale

Egg Mixture

  • 10 eggs
  • 3/4 cup cream or milk (full fat preferred)
  • 1/2 tsp salt
  • 1/2 tsp pepper

Cheese and Toppings

  • 1 1/2 cups shredded cheese (cheddar, tasty, or other of choice)
  • 100g / 3 oz feta, crumbled (optional)
  • 100g / 3 oz mushrooms, sliced (optional)
  • 2 tbsp olive oil (for drizzling mushrooms)

Roasted Vegetables

  • 350g / 12 oz pumpkin (butternut or sweet potato), cut into 1.7 cm / 0.7″ cubes
  • 2 zucchinis, sliced into 1.25 cm / 0.5″ thick rounds
  • 1 large red capsicum (bell pepper), sliced
  • 2 garlic cloves, minced
  • 1.5 tsp mixed dried herbs (or any herbs of choice)
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil (for roasting vegetables)

Instructions

  1. Preheat oven and prepare vegetables: Preheat your oven to 220°C/430°F (200°C fan). In the meantime, toss the pumpkin cubes, zucchini slices, and red capsicum with olive oil, minced garlic, mixed dried herbs, salt, and pepper on a roasting tray. Spread them out evenly for roasting.
  2. Roast vegetables: Place the tray in the oven and roast the vegetables for 25 minutes without flipping, allowing them to caramelize slightly. Once done, remove and let cool for at least 5 minutes to bring down the temperature before assembling the frittata.
  3. Lower oven temperature and prepare pan: Reduce the oven temperature to 180°C/350°F (160°C fan). Lightly grease a 19 x 30 cm (8 x 10 inch) rectangular or 22 cm (9 inch) square baking pan. Line it with parchment paper, leaving an overhang on the sides to help lift the frittata out later.
  4. Make egg mixture: In a large bowl, whisk together the eggs, cream or milk, salt, and pepper until fully combined and slightly frothy to create the custard base for the frittata.
  5. Assemble frittata layers: Spread two-thirds of the roasted vegetables evenly in the prepared pan. Pour the egg mixture evenly over the vegetables. Sprinkle the shredded cheese on top, then add the remaining roasted vegetables to cover the surface.
  6. Add toppings: Scatter the crumbled feta cheese and sliced mushrooms evenly on top of the frittata. Drizzle a little olive oil over the mushrooms to help them brown during baking.
  7. Bake the frittata: Place the pan in the oven and bake for 40 minutes, or until the center is just set but still slightly wobbly. This ensures a creamy interior texture.
  8. Rest and serve: Remove the frittata from the oven and allow it to rest in the pan for 5 minutes. Use the parchment paper overhang to gently lift it out of the pan. Slice into squares and serve warm.
  9. Storage and reheating: If storing, let the frittata cool completely on a rack and remove the parchment paper underneath to avoid a soggy base. Refrigerate wrapped for up to 5 days or freeze for longer storage. Reheat individual portions in the microwave until warmed through.

Notes

  • Note 1: Using full-fat cream or milk enhances the richness and texture of the frittata.
  • Note 2: The mushrooms and feta are optional but add great flavor and texture contrast.
  • Note 3: Lining the pan with parchment paper with an overhang makes it easy to lift the frittata out for slicing and serving.
  • Ensure vegetables are cooled slightly before assembling to prevent premature cooking of eggs.
  • Do not flip vegetables while roasting to develop good caramelization.

Keywords: vegetable frittata, baked frittata, pumpkin frittata, vegetarian breakfast, healthy brunch recipe, baked egg dish

Find it online: https://thefoodrecipe.com/baked-vegetable-frittata-recipe/