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Baked Vegetable Frittata Recipe

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4.5 from 43 reviews

A delicious and hearty baked vegetable frittata featuring roasted herb garlic vegetables, eggs, cheese, and optional feta and mushrooms. Perfect for breakfast, brunch, or a light dinner, this recipe combines creamy eggs with flavorful roasted veggies and melty cheese in a simple oven-baked dish.

Ingredients

Units Scale

Egg Mixture

  • 10 eggs
  • 3/4 cup cream or milk, full fat preferred
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups shredded cheese (cheddar, tasty, or cheese of choice)

Vegetables and Toppings

  • 100 grams (3 ounces) mushroom, sliced (optional)
  • 100 grams (3 ounces) feta cheese, crumbled (optional)

Herb Garlic Roasted Vegetables

  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons mixed dried herbs (or herbs of choice)
  • 350 grams (12 ounces) pumpkin, butternut or sweet potato, cut into 1.7cm (0.7 inch) cubes
  • 2 zucchinis, sliced into 1.25cm (0.5 inch) thick rounds
  • 1 large red capsicum (bell pepper), sliced

Instructions

  1. Preheat and roast vegetables: Preheat the oven to 220°C (430°F) or 200°C (fan). Toss the pumpkin, zucchini, and red capsicum with olive oil, minced garlic, mixed dried herbs, salt, and pepper on a baking tray. Spread them out evenly and roast, undisturbed, for 25 minutes. Remove and allow to cool for at least 5 minutes.
  2. Prepare the baking pan and reduce oven temperature: Lower the oven temperature to 180°C (350°F) or 160°C (fan). Lightly grease a 19 x 30 cm (8 x 10 inch) rectangular or 22 cm (9 inch) square pan with oil, then line it with parchment paper, leaving an overhang for easy lifting.
  3. Make the egg mixture: In a bowl, whisk together eggs, cream or milk, salt, and pepper until combined.
  4. Assemble the frittata: Spread two-thirds of the roasted vegetables evenly across the base of the prepared pan. Pour the egg mixture over the vegetables. Sprinkle the shredded cheese evenly on top. Then spread the remaining third of the roasted vegetables over the cheese layer.
  5. Add toppings: Scatter the crumbled feta cheese over the assembled frittata, then top with sliced mushrooms. Drizzle a small amount of olive oil over the mushrooms to encourage browning during baking.
  6. Bake the frittata: Place the pan in the oven and bake for 40 minutes, or until the center is just set and the top is lightly golden.
  7. Rest and serve: Remove the frittata from the oven and let it rest in the pan for 5 minutes. Use the parchment paper overhang to lift it out, then slice into squares and serve warm.
  8. Storage and reheating: Allow the frittata to cool completely on a rack, remove the parchment paper to prevent soggy bottoms, then cut into pieces. Refrigerate for up to 5 days or freeze. Reheat in the microwave before serving.

Notes

  • Full fat cream or milk provides a richer texture, but you can substitute with lighter milk if desired.
  • You can swap pumpkin for butternut squash or sweet potato depending on preference and seasonality.
  • If you don’t have mixed dried herbs, dried oregano, thyme, or rosemary work well as alternatives.
  • The parchment paper overhang makes it easier to lift the frittata out without breaking.
  • To keep the base from becoming soggy, remove parchment after cooling before storing.
  • Vegetarian option can be maintained by omitting mushrooms or using plant-based cheese alternatives.

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