Cooked - Baked Vegetable Frittata

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Baked Vegetable Frittata

8.0

10 eggs

¾ cups cream or milk (, full fat best (Note 1))

½ tsp salt and pepper, each

1 ½ 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

¾ tsp salt

½ 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)

Preheat oven to 220°C/430°F (200°C fan).
Toss vegetables on tray with oil, garlic, herbs, salt and pepper. Spread out.
Roast 25 minutes, undisturbed (no flipping). Remove and cool for at least 5 minutes before using.
Lower oven to 180°C/350°F (160°C fan).
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)
Egg mixture: Whisk eggs, cream, salt and pepper in a bowl.
Assemble: Spread ⅔ of the vegetables in the prepared pan. Pour over egg mixture, sprinkle with cheese, then top with remaining vegetables.
Topping: Top with crumbled feta, then mushrooms. Drizzle mushrooms with a touch of olive oil (makes it brown).
Bake: Bake 40 minutes until centre is just set.
Rest & serve: Rest frittata 5 minutes in the pan. Use paper overhang to lift out of pan, then slice into squares and serve.
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.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🍳Frittata

CuisineMediterranean

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 117 weeks ago

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