If you are looking to brighten up your brunch table or enjoy a wholesome meal any time of day, this Baked Vegetable Frittata Recipe is your perfect go-to. Imagine tender cubes of pumpkin and sweet potatoes mingling with vibrant zucchinis and red capsicum, all held together by fluffy eggs and melty cheese. This dish is not only a feast for the eyes but also packed with comforting flavors and hearty textures. It’s an effortless way to get a satisfying, colorful, and nutrient-rich meal on your plate, with a rustic charm that makes every bite feel like home.
Ingredients You’ll Need
Simple yet essential, the ingredients for this Baked Vegetable Frittata Recipe come together to create a harmonious balance of creamy, savory, and fresh notes. Each component adds a unique texture or flavor that elevates the dish from everyday to extraordinary.
- 10 eggs: The foundation of this frittata, providing richness and structure.
- 3/4 cup cream or milk: Adds creaminess and helps to create a tender, custardy consistency—full fat is best for extra indulgence.
- 1/2 tsp salt and pepper, each: Essential for seasoning and bringing out the natural flavors of the vegetables and eggs.
- 1 1/2 cups shredded cheese: Cheddar, tasty, or your favorite cheese, enhances flavor and gives a gooey, golden top.
- 100g mushroom, sliced: Adds an earthy note and meaty texture (optional but highly recommended).
- 100g feta, crumbled: Brings a tangy creaminess if you want a Mediterranean twist (optional).
- 2 tbsp olive oil: Perfect for sautéing the vegetables and infusing them with healthy fats.
- 2 garlic cloves, minced: Infuses aromatic depth and a subtle kick.
- 3/4 tsp salt: For seasoning the veggies perfectly.
- 1/2 tsp pepper: Adds just enough heat without overpowering.
- 1.5 tsp mixed dried herbs: Or any herb blend you prefer, to elevate the flavors with floral and earthy notes.
- 350g pumpkin (butternut or sweet potato), cubed: Roasted cubes that add sweetness and a lovely bite.
- 2 zucchinis, sliced: They bring moisture and a slightly crisp texture.
- 1 large red capsicum, sliced: Adds a burst of vibrant color and a sweet pepper flavor.
How to Make Baked Vegetable Frittata Recipe
Step 1: Prepare and Roast the Vegetables
Start by preheating your oven and tossing the pumpkin cubes with 1 tablespoon of olive oil, half the salt, pepper, and mixed herbs. Spread them out on a baking sheet and roast until tender and slightly caramelized, about 25-30 minutes. Meanwhile, sauté the sliced mushrooms, capsicum, zucchini, and minced garlic in the remaining olive oil with the rest of the salt, pepper, and herbs until just softened and fragrant. This step ensures your vegetables bring out their best flavors and textures when combined in the frittata.
Step 2: Whisk the Egg Mixture
In a large mixing bowl, beat the eggs thoroughly with cream or milk, salt, and pepper. Adding the cream or milk makes the frittata luxuriously creamy and helps it hold together nicely once baked. Stir in your shredded cheese and crumbled feta, saving a handful to sprinkle on top later. This mix is the rich, savory base that ties the fresh veggies all together.
Step 3: Assemble and Bake
Gently fold the roasted and sautéed vegetables into the egg and cheese mixture. Pour everything carefully into a well-greased baking dish or a deep ovenproof skillet to ensure easy serving later. Sprinkle the reserved cheese over the top to create a golden, bubbly crust. Pop it into the oven and bake at 160°C (320°F) for about 45 minutes or until the frittata is set in the middle and lightly golden on the top. Let it cool slightly before slicing to allow the flavors to settle beautifully.
How to Serve Baked Vegetable Frittata Recipe
Garnishes
Fresh herbs like parsley, basil, or chives work wonders on top, adding a pop of color and freshness that brightens up every bite. A dollop of tangy Greek yogurt or a drizzle of hot sauce can also be delightful companions, complementing the rich, cheesy base with a zing.
Side Dishes
Pair your baked vegetable frittata with a crisp green salad dressed in lemon vinaigrette for contrast, or serve alongside roasted potatoes for a more filling meal. Light crusty bread with butter is also fabulous to scoop up every last bit.
Creative Ways to Present
Try making mini frittatas in muffin tins for a fun finger food option, ideal for brunches or picnics. You can also top your slices with avocado slices, sun-dried tomatoes, or even a sprinkle of toasted nuts for added texture and flavor.
Make Ahead and Storage
Storing Leftovers
This Baked Vegetable Frittata Recipe keeps beautifully in the refrigerator for up to 4 days. Store slices in an airtight container to preserve freshness and prevent the eggs from drying out.
Freezing
If you want to enjoy this dish even on busy days, freeze individual portions wrapped tightly in plastic wrap and foil. They should stay good for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat your frittata slices gently in a microwave or a low-temperature oven. This helps maintain the creaminess without making the eggs rubbery. Cover them loosely while reheating to keep moisture locked in.
FAQs
Can I use other vegetables in this frittata?
Absolutely! The beauty of this Baked Vegetable Frittata Recipe is its versatility. Feel free to experiment with spinach, broccoli, cherry tomatoes, or even leftover roasted vegetables you have on hand.
Is it necessary to add cream or milk?
You can use just eggs if you prefer, but cream or milk enhances the texture significantly, making the frittata more tender and custardy. Full fat versions yield the best result.
Can I make this recipe vegetarian or vegan?
It’s already vegetarian if you skip using meat. For a vegan version, you’d need to substitute eggs with a chickpea flour batter or tofu-based alternative and use plant-based cheese, but the texture and flavor will differ.
What cheese works best in a baked vegetable frittata?
Cheddar and tasty cheeses melt well and add strong flavor, while feta adds a nice tang and creaminess. You can also try mozzarella for stretchiness or goat cheese for a distinct profile.
How can I tell when the frittata is fully cooked?
The frittata is done when the edges start to pull away from the sides of the dish and a knife inserted into the center comes out clean. The top should be slightly golden but not burnt.
Final Thoughts
This Baked Vegetable Frittata Recipe has quickly become a beloved favorite for good reason. It balances hearty vegetables with eggs and cheese in a way that’s both comforting and nourishing. Whether you fancy a weekend brunch or a simple dinner, it’s a dish that never feels routine. Give it a try—you might just find it becoming one of your go-to recipes that you return to time and again.
