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Vegetable and Feta Baked Frittata

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 1 review
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 - 12 slices
  • Category: Breakfast, Brunch, Lunch
  • Method: Baking
  • Cuisine: Western

Description

This baked vegetable frittata is a healthy, protein-packed dish that is soft and custardy on the inside, flavored with a sprinkle of cheese and feta, and studded with roasted herb garlic vegetables. Perfect for breakfast, brunch, or lunch, it’s convenient for meal prep, keeping well in the fridge for up to 5 days or frozen for months. Customize it with your choice of vegetables or add cooked chicken, tuna, or salmon for variety.

Ingredients

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 your choice)
  • 100g (3 oz) mushrooms, sliced (optional)
  • 100g (3 oz) feta, crumbled (optional)

Herb Garlic Roasted Vegetables

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

Instructions

  1. Preheat Oven 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 herbs, salt, and pepper on a baking tray. Spread them out evenly and roast undisturbed for 25 minutes. Remove from oven and allow the vegetables to cool for at least 5 minutes.
  2. Prepare Frittata Pan: 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 baking pan with oil spray. Line the pan with parchment paper leaving some overhang on the sides for easy removal later.
  3. Mix Egg Mixture: In a mixing bowl, whisk together the eggs, cream (or milk), salt, and pepper until fully combined and slightly frothy.
  4. Assemble Frittata: 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 scatter the remaining roasted vegetables. Top with crumbled feta and arrange sliced mushrooms on top. Drizzle mushrooms lightly with olive oil to help them brown during baking.
  5. Bake: Bake the assembled frittata for 40 minutes in the preheated oven, or until the center is just set and the top is lightly golden.
  6. 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 the frittata out of the pan. Slice into squares and serve warm.
  7. Storage and Reheating: Cool the frittata completely on a wire rack. Remove the parchment paper from underneath to prevent sogginess. Store sliced frittata in an airtight container in the fridge for up to 5 days or freeze for longer storage. Reheat slices in the microwave when ready to serve.

Notes

  • Note 1: Using full-fat cream or milk gives the frittata a richer, custard-like texture.
  • Note 2: You can switch the vegetables to your favorites or add cooked proteins like chicken, flaked tuna or salmon, or antipasto ingredients for variety.
  • Note 3: Lining the pan with parchment paper with overhang ensures easy removal of the frittata after baking.

Find it online: https://dishrise.com/vegetable-and-feta-baked-frittata/