Baked Vegetable Frittata

Baked Vegetable Frittata is the easy way to make frittata – just pour everything into a baking dish and pop it in the oven! It tastes like a crustless quiche, and it’s just as great fresh out of the oven as it is 4 days later. Loaded with herb garlic roasted vegetables, take this to... Get the Recipe The post Baked Vegetable Frittata appeared first on RecipeTin Eats.

Baked Vegetable Frittata

Baked Vegetable Frittata is the easy way to make frittata – just pour everything into a baking dish and pop it in the oven! It tastes like a crustless quiche, and it’s just as great fresh out of the oven as it is 4 days later.

Loaded with herb garlic roasted vegetables, take this to work, make it for breakfast, brunch, or dinner. Use my frittata recipe formula to make this your own – try chicken, ham, spinach and artichoke, salmon and broccoli, or Tuscan antipasto!

Overhead photo of Baked Frittata with Roasted Vegetables cut into slices, fresh out of the oven

Easy Baked Vegetable Frittata

Traditionally, frittata is started on the stove then transferred to the oven to finish cooking. This is the way I cook frittatas if I’m sautéing bacon or similar – so I can cook the frittata in the bacon fat (SO GOOD!).

But when I’m not, I make it entirely in the oven which is how I make this Baked Vegetable Frittata. This is the easier way to make frittata – just plonk everything in a baking dish, pop it in the oven and out comes something that looks very much like a quiche – minus the (calorie-loaded-totally-delicious-buttery) crust!

This is the easy way to make frittata. Just pour the egg mixture into a baking dish and bake!

Close up slice of Baked Frittata with Roasted Vegetables

What goes in Vegetable Frittata

This Baked Frittata recipe I’m sharing today is a Vegetable Frittata. It’s loaded with quite a volume of fresh veggies roasted with garlic and dried herbs – so you can feel good knowing you’re inhaling a good amount of vegetables in the form of this custardy, cheesy frittata slice.

Pumpkin, zucchini and capsicum is a great combo in frittata – for taste and the colours!

Here are the vegetables I’m using – I like this combination of colours and textures. But feel free to switch them out with almost any veggies OR cooked proteins – see below for ideas!

Herb Garlic Roasted Vegetables for Baked Frittata

Customise it!

Here are a few ideas for other add ins to make this your own:

  • Roasting veggies – sweet potato or normal potato, squash, carrots, parsnip, onion, broccoli, cauliflower, green beans, asparagus

  • Raw veggie stir ins- spinach, brussel sprouts, kale or other vegetables that can be finely shredded and stirred in, canned or diced vegetables (corn, carrots, peas)

  • Raw veggies- place on top: mushrooms, tomato, asparagus, finely sliced roasting vegetables

  • Cooked proteins – shredded or diced chicken, turkey or other meats, ham, salami, cooked bacon or similar, sausage, chorizo, flaked cooked fresh or canned salmon or tuna

  • Antipasto type things – olives, peppers, artichokes, pickles


What you need for the frittata

For the actual frittata itself, all you need is eggs, cream or milk, cheese, salt and pepper. Whisk, pour into the pan over all the “stuff” and bake – that’s it.

I like to top my frittata with mushroom and feta for extra flavour and also because it looks so great! But these are entirely optional. I used a giant mushroom because they were unusually good value at the time – but any type of sliceable mushrooms will work here.

Ingredients in Baked Frittata

How to make Baked Vegetable Frittata

I roast the vegetables on a high heat because they’re cut pretty small and I want to get a nice caramelisation on the edges before the inside turns into mush. Because colour = flavour and I always feel that’s especially important for vegetables (nobody likes soggy bland vegetables!).

  1. Toss vegetables with salt, pepper, garlic and olive oil.

  2. Roast in a hot 220°C/430°F oven for 25 minutes without flipping. Hot oven / no flipping is the best way to get some nice colour on vegetables that are cut fairly small. In contrast, when roasting larger pieces of vegetables (like in this Roasted Vegetables recipe), it’s best to toss the vegetables partway through.

  3. Whisk the frittata egg mixture.

  4. Assemble – Spray a baking pan with oil then line with a sheet of baking paper (parchment paper) with overhang which will make it easy to lift the frittata out once baked.

    Spread most of the vegetables across the base of the baking pan, holding back about 1/3 to put on top for visual purposes. Pour over the egg mixture, scatter over cheese, then top with remaining vegetables. Some of these will poke through the surface once baked.

  5. Feta and mushrooms – Crumble over feta than place the slices of mushroom across the surface. Drizzle a little bit of oil on the mushrooms which makes them roast up golden brown rather than just going wrinkly.

  6. Bake! Now just pop it in the oven and bake for 40 minutes or until the centre of the frittata is cooked. It’s easy to check – just insert a skewer or knife and if it’s cooked, it will come out clean instead of smeared with raw egg.

    Lift out using the paper overhang onto a cutting board if serving immediately.

    Making ahead – If you want to store the frittata, transfer it to a cooling rack and slide the paper out from underneath so the base of the frittata doesn’t go wet and soggy. Cool completely then store whole and cut slices on an as-need basis, or cut into pieces and then refrigerate or even freeze.

Baked Frittata with Roasted Vegetables fresh out of the oven

I take it back. Mushrooms are not optional!

I know I said giant mushrooms are optional. In fact, I said mushrooms are entirely optional. But I take that back.

It might be my favourite part about this Vegetable Frittata.

If you come over for brunch, don’t be surprised if you’re served a piece of frittata with a big bare patch on the surface where the mushroom used to be…….

I seriously even considered covering the ENTIRE FRITTATA with mushrooms.

But – golden cheesy surface. Crumbled feta. Browned mushrooms.

We must be fair and make room for them all. ????

Close up of a slice of Baked Frittata with Roasted Vegetables

Make this for…

Make this breakfast today, tomorrow and 4 days later.

Make this to put into lunchboxes – it’s terrific at room temperature.

Make this to stash in your freezer.

This is one of those foods that is truly just as great reheated as it is freshly made, and almost as good even when not reheated. Enjoy! – Nagi x


Watch how to make it

Overhead photo of Baked Frittata with Roasted Vegetables cut into slices, fresh out of the oven
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Baked Vegetable Frittata

Recipe video above. Healthy, delicous protein packed frittata that's great for making ahead. Think – breakfast on the run, picnics, or lunch on demand. Keeps 5 days in the fridge or months in the freezer!
Soft and custardy on the inside, flavoured with a sprinkle of cheese and feta, studded with Roasted Herb Garlic Vegetables.
SWITCH the veggies with 5 – 7 CUPS OF ANYTHING you want: cooked chicken, flaked tuna or salmon (fresh or canned), other vegetables, antipasto type things. See post for more ideas!
Course Breakfast, Brunch, Freezer Friendly, Lunchbox
Cuisine Western
Keyword Baked frittata, Vegetable Frittata
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 8 – 12 slices
Calories 332cal
Author Nagi

Ingredients

  • 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)

Herb Garlic Roasted Vegetables (Note 2 for switches):

  • 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

Instructions

Roasted Vegetables:

  • 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.

Baked Frittata:

  • 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 2/3 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.

Notes

1. Cream makes it silkier and richer than milk, like quiche. But milk works just fine! Full fat better than light but light is also just fine.
2. Vegetable switch outs: 5 to 7 cups of any roastable vegetables of choice, OR anything else you want to put in: cooked chicken, flaked salmon (fresh or canned), ham, antipasto type things (olives, chargrilled peppers, artichokes).
3. Pan size – don’t get too hung up about pan size, if your pan is smaller then make yours a deep dish frittata. If there’s overflow, stop pouring egg mixture in and put the leftover in a ramekin. OR use the recipe scaler (tap /click servings and slide down) – for a 20cm/8″ square pan, slide down to 8 eggs.
Just don’t use a pan that’s much larger otherwise your frittata will be disappointingly thin. 
4. Nutrition per slice, 8 servings (pretty decent size piece).

Nutrition

Calories: 332cal | Carbohydrates: 7g | Protein: 15g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 268mg | Sodium: 726mg | Potassium: 468mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5180IU | Vitamin C: 32.1mg | Calcium: 277mg | Iron: 1.9mg

Originally published March 2019. Refreshed with tidied up writing and a better video edits in October 2021!

Baked Vegetable Frittata Extended Family

  • Frittata with Bacon – the father, made the traditional way (stove then oven)

  • Quiche Lorraine – the French mother, with the buttery flaky crust

  • Crustless Ham Quiche – The quicker, low carb way to get a quiche fix!

  • Salmon Quiche – loaded with smoked salmon

  • Italian Sausage Quiche – the cheeky Italian uncle

  • Hash Brown Crust Quiche Lorraine – the flashy cousin with a hash brown crust

  • Frittata Egg Muffins – the healthy sister

  • Spanish Tortilla (Omelette) – the Spanish potato-loving aunt


Life of Dozer

I WISH he could actually HELP me make recipe videos rather than just DROOLING on the keyboard!!!!

Dozer drooling over frittata video

The post Baked Vegetable Frittata appeared first on RecipeTin Eats.

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Sprinkle Cookies

Sprinkle cookies are colorful, fun, AND delicious! Baked to perfection, these cookies will be a hit at any party with all of your family and friends! They are a favorite tried and true recipe and everyone will go crazy over them! I love cookies and when you add in brightly colored sprinkles then I am…

Sprinkle Cookies

Sprinkle cookies are colorful, fun, AND delicious! Baked to perfection, these cookies will be a hit at any party with all of your family and friends! They are a favorite tried and true recipe and everyone will go crazy over them!

I love cookies and when you add in brightly colored sprinkles then I am in! Some of my favorite fun, cookie recipes are these Funfetti Cheesecake Pudding Cookies, Strawberry Cake Mix Cookies, and these yummy Gooey S’mores Cookies! Try them out, you will love them!

A stack of sprinkle cookies.

Fun and Delicious Sprinkle Cookies

I love a cookie that is fun and tasty. And so do my kids! these cookies are some of their very favorites. They not only have sprinkles on the outside but it’s a fun surprise when you bite into them on the inside as well! These sprinkle cookies are just right when it comes to their soft texture. In fact, they are baked to perfection so you will have a hard time stopping at just one!

Sprinkle cookies are great because you can change up the color of sprinkles for any occasion! Make them green and red for Christmas. Red, white, and blue for the 4th of July and pastel colors for Easter! They are so cute and colorful and on top of that, they are easy to make! Recruit your kids to help you make them. They will love picking out which sprinkles they get to use! Enjoy!

Ingredients You Need to Make Sprinkle Cookies

While you will have most of the ingredients that you need already in your kitchen, buy some extra sprinkles in different colors! Mix things up and make a few batches! See the recipe card below for a list of exact ingredient measurements.

  • Flour: I like to use all purpose flour in this recipe.
  • Baking powder: This will help your cookies rise and make them soft and chewy.
  • Salt: Salt brings out the other flavors used in the recipe.
  • Cornstarch: The cornstarch helps creat a crubly and tender texture!
  • Cream of tartar: This helps the sugar from crystalizing in the dough.
  • Butter: I like to use unsalted butter that is softened to room temperature.
  • Granulated sugar: This will sweeten up your cookies!
  • Egg: This helps to make the cookies moist.
  • Vanilla extract: This will also enhance that sweet flavor of the cookies.
  • Almond extract: The flavor that this brings to these sprinkle cookies is delicious!
  • Sprinkles: Use any colors that you want for this part! Get creative!

Let’s Bake Some Cookies!

Sprinkle cookies are fast and easy! They are SOO good and a fun and festive way to bring a treat to any party! You might want to double the batch. These will get fly off of the table!

  1. Preheat oven and line baking sheet: Preheat oven to 350°. Line two baking sheets with parchment paper and set aside.
  2. Whisk dry ingredients: In a large bowl whisk together the flour, baking powder, salt, cornstarch and cream of tartar. Set aside.
  3. Beat sugar and eggs, combine with extracts: In another bowl or in the bowl of a stand mixer beat the butter and sugar together until smooth. Add in the egg and extracts and mix until combined.
  4. Mix all ingredients together, make dough balls and add sprinkles: Add the dry ingredients to the sugar mixture and mix until combined. Then, mix in ⅓ cup of the sprinkles by hand. Use a cookie scoop to scoop the dough and press the tops of each ball of dough in the remaining sprinkles.
  5. Bake and cool: Place on a cookie sheet leaving 2 inches between cookies. Bake for 10-12 minutes.. The middle should still be gooey when removed from the oven. Allow them to cool on the tray and then they can finish cooking there. Store them in an airtight container.
4 pictures showing step by step how to make sprinkle cookie dough.

Tips For Sprinkle Cookies

Sprinkle cookies are soft cookies bursting with color and flavor that are sure to be a hit with children and adults alike! Here are some tips for making the best sprinkle cookies!

  • Room temperature ingredients: Prepare a couple hours before starting the recipe by setting your butter and eggs on the counter. Using room temperature ingredients will help everything blend together easier! This makes a nice, smooth batter.
  • No chilling needed: This cookie dough doesn’t need to be chilled! That means less time waiting for cookies and more time enjoying cookies! If you end up with leftover cookie dough or if you want to prep it ahead of time you can chill it in the fridge. Just make sure to bake it for an extra minute or two if it’s still cold when you bake them.
  • Underbake: Remove the cookies from the oven while they still look gooey in the center. They will continue to bake on the hot tray after they have been removed from the oven!
  • Variety of sprinkes: You can change up the sprinkles with the season to make these festive cookies for any holiday party! They would be great for Christmas, The Fourth of July or Valentine’s Day!
A sprinkle cookie.

Leftovers Callout Title

These cookies are fantastic to bake ahead and store for later! Once they are done cooling, just store them in an airtight container on your counter. They will last up to 7 days. That is… iff you don’t eat them all before then!

Sprinkle cookies on parchment paper.

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Sprinkle Cookies

Sprinkle cookies are colorful, fun, AND delicious! Baked to perfection, these cookies will be a hit at any party with all of your family and friends! They are a favorite tried and true recipe and everyone will go crazy over them! 
Course Dessert
Cuisine American
Keyword sprinkle cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12 Cookies
Calories 210kcal
Author Alyssa Rivers

Ingredients

  • 1 ½ Cup All Purpose Flour
  • 1 ½ Teaspoon Baking Powder
  • ¼ Teaspoon Salt
  • ½ Teaspoon Cornstarch
  • ¾ Teaspoon Cream Of Tartar
  • ½ Cup Unsalted Butter softened
  • ¾ Cup Granulated Sugar
  • 1 large Egg
  • 1 Teaspoon Vanilla Extract
  • ¼ Teaspoon Almond Extract
  • 1/2 Cup Sprinkles

Instructions

  • Preheat oven to 350°. Line two baking sheets with parchment paper and set aside.
  • In a large bowl whisk together the flour, baking powder, salt, cornstarch, and cream of tartar. Set aside.
  • In another bowl or in the bowl of a stand mixer beat the butter and sugar together until smooth. Add in the egg and extracts and mix until combined.
  • Add the dry ingredients to the sugar mixture and mix until combined. Mix in ⅓ cup of the sprinkles by hand. Use a cookie scoop to scoop the dough and press the tops of each ball of dough in the remaining sprinkles.
  • Place on a cookie sheet leaving 2 inches between cookies. Bake for 10-12 minutes. The middle should still be gooey when removed from the oven. Allow them to cool on the tray. They will finish cooking there. Store in an airtight container.

Nutrition

Calories: 210kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 56mg | Potassium: 107mg | Fiber: 1g | Sugar: 19g | Vitamin A: 259IU | Calcium: 29mg | Iron: 1mg
Source : The Recipe Critic More   

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