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Oven baked vegetable frittata loaded with fresh vegetables and herbs

Baked Vegetable Frittata

A delightful frittata packed with wholesome ingredients, perfect for any meal of the day.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast, Brunch, Dinner
Cuisine: Mediterranean
Calories: 325
Ingredients Method Notes

Ingredients
  

Vegetable Ingredients
  • 350 g pumpkin (butternut or sweet potato, cubed) Sweet and hearty, brings sweetness and color.
  • 2 pieces zucchinis, sliced Adds mild, fresh taste.
  • 1 large red capsicum (bell pepper), sliced Adds sweetness and crunchy texture.
  • 100 g mushrooms, sliced (optional) Earthy flavor that complements the other vegetables.
  • 100 g feta, crumbled (optional) Salty tang that elevates the dish.
Egg Mixture
  • 10 pieces eggs Forms the creamy backbone of the frittata.
  • 3/4 cups cream or milk (full fat recommended) Adds indulgent creaminess.
  • 1 1/2 tsp mixed dried herbs Brings wonderful aroma and taste.
  • 2 tbsp olive oil Used for tossing vegetables.
  • 2 cloves garlic, minced Adds depth and richness.
  • 3/4 tsp salt Essential seasoning.
  • 1/2 tsp pepper Essential seasoning.
Topping Ingredients
  • 1 1/2 cups shredded cheese Opt for cheddar or your favorite cheese.

Method
 

Preparation
  1. Preheat your oven to 220°C/430°F (200°C fan).
  2. Prepare the vegetables: Toss the pumpkin, zucchini, capsicum, and mushrooms on a baking tray with olive oil, minced garlic, dried herbs, salt, and pepper. Spread them out evenly for proper roasting.
  3. Roast the vegetables undisturbed for 25 minutes. Let cool for at least 5 minutes.
  4. Lower your oven temperature to 180°C/350°F (160°C fan).
  5. Grease & line your pan: Lightly spray a 19 x 30cm (8 x 10") or 22 cm (9") square pan with oil. Line with parchment paper, ensuring there’s an overhang.
Assembly
  1. Create the egg mixture: In a bowl, whisk together the eggs, cream, salt, and pepper until smooth and frothy.
  2. Spread 2/3 of the roasted vegetables across the bottom of the prepared pan. Pour the egg mixture over the vegetables, sprinkle with shredded cheese, and top with remaining roasted vegetables.
  3. Crumble feta cheese on top, and then scatter sliced mushrooms. Drizzle a little olive oil over the mushrooms.
Baking
  1. Bake the frittata for about 40 minutes, until the center is just set.
  2. Allow it to rest in the pan for about 5 minutes. Using the parchment paper overhang, lift the frittata out, slice into squares, and serve warm or at room temperature.

Notes

For an extra layer of flavor, try adding fresh herbs like basil or parsley after baking. You can use pre-cooked vegetables or frozen mixed vegetables for a quicker version. Experiment with different cheeses, or add cooked chicken or bacon for extra protein.