Baked Vegetable Frittata
A protein-packed frittata loaded with roasted pumpkin, zucchini, red capsicum, and melted cheese. Perfect for breakfast, brunch, or dinner!
Ingredients
- For the Base
- 10 eggs
- 3/4 cup cream or milk
- 1/2 tsp salt
- 1/2 tsp pepper
- For the Vegetables
- 350 g pumpkin cubed
- 2 medium zucchinis sliced
- 1 large red capsicum sliced
- 100 g mushrooms sliced
- For Flavor Enhancements
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1.5 tsp mixed dried herbs
- For Toppings
- 1 1/2 cups shredded cheese
- 100 g feta crumbled
Instructions
- Preheat your oven to 220°C/430°F (or 200°C for fan ovens).
- Toss the pumpkin, zucchini, and red capsicum with olive oil on a baking tray. Add the minced garlic, dried herbs, salt, and pepper. Spread them out in a single layer.
- Roast the vegetables for 25 minutes until tender and slightly caramelized. Let them cool for at least 5 minutes.
- Lower the oven temperature to 180°C/350°F (160°C for fan ovens).
- Grease and line your baking pan with parchment paper, extending it over the edges.
- Whisk the eggs, cream, salt, and pepper together in a large bowl until smooth and slightly frothy (about 30 seconds).
- Spread two-thirds of the roasted vegetables evenly in the prepared pan.
- Pour the egg mixture over the vegetables. Sprinkle with shredded cheese and top with remaining roasted vegetables.
- Sprinkle crumbled feta and sliced mushrooms on top. Drizzle a bit of olive oil over the mushrooms.
- Bake for 40 minutes, or until the center is just set with a slight jiggle and the top is golden.
- Rest the frittata in the pan for 5 minutes.
- Lift the frittata out using the parchment paper overhang. Transfer to a cutting board and slice into squares or wedges.
- Cool on a rack and remove parchment paper before refrigerating. Store in an airtight container for up to 5 days.
Notes
Storage: Refrigerate in an airtight container for up to 5 days. Freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months.
Reheating: Reheat in a preheated oven at 180°C/350°F for 15-20 minutes until warmed through.
Substitutions: Use almond milk or coconut milk for dairy-free. Swap pumpkin for sweet potatoes. Add cooked bacon, sausage, or ham for extra protein.
Pro Tips: Make sure vegetables are in a single layer when roasting for proper caramelization. Don't overbake - the frittata should jiggle slightly in the center. It will continue cooking as it rests.
Reheating: Reheat in a preheated oven at 180°C/350°F for 15-20 minutes until warmed through.
Substitutions: Use almond milk or coconut milk for dairy-free. Swap pumpkin for sweet potatoes. Add cooked bacon, sausage, or ham for extra protein.
Pro Tips: Make sure vegetables are in a single layer when roasting for proper caramelization. Don't overbake - the frittata should jiggle slightly in the center. It will continue cooking as it rests.