Baked Vegetable Frittata
Total Time
1 hour and 25 minutes
Prep Time
15 minutes
Cook Time
1 hour and 10 minutes
Rating
4.97 out of 5 stars
(61)
Ingredients
8 servings
- 10 eggs
- 3/4 cups cream or milk (, full fat best (Note 1)
- 1/2 tsp salt and pepper, each
- 1 1/2 cups shredded cheese (cheddar, tasty, or other of choice)
- 100g/3 oz mushroom, sliced (I used 1 large, optional)
- 100g / 3oz feta (, 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 use any of choice)
- 350g / 12oz pumpkin (, butternut or sweet potato, 1.7cm / 0.7" cubes)
- 2 zucchinis (, sliced 1.25 / 0.5" thick rounds)
- 1 large red capsicum (bell pepper), sliced)
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Preparation
Step 1
Roasted Vegetables:
Step 2
Preheat oven to 220°C/430°F (200°C fan).
Step 3
Toss vegetables on tray with oil, garlic, herbs, salt and pepper. Spread out.
Step 4
Roast 25 minutes, undisturbed (no flipping). Remove and cool for at least 5 minutes before using.
Step 5
Baked Frittata:
Step 6
Lower oven to 180°C/350°F (160°C fan).
Step 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)
Step 8
Egg mixture: Whisk eggs, cream, salt and pepper in a bowl.
Step 9
Assemble: Spread 2/3 of the vegetables in the prepared pan. Pour over egg mixture, sprinkle with cheese, then top with remaining vegetables.
Step 10
Topping: Top with crumbled feta, then mushrooms. Drizzle mushrooms with a touch of olive oil (makes it brown).
Step 11
Bake: Bake 40 minutes until centre is just set.
Step 12
Rest & serve: Rest frittata 5 minutes in the pan. Use paper overhang to lift out of pan, then slice into squares and serve.
Step 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.
Step 14
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