Baked Frittata Recipe Packed with Fresh Vegetables
Baked frittata recipe packed with fresh vegetables, eggs, and cheese. Easy, healthy, and perfect for breakfast, brunch, or meal prep.
Ingredients
Egg mixture
- 10 large eggs
- 3/4 cup full-fat cream or milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese (halal-certified, made with vegetarian or microbial rennet)
Vegetables
- 350 g (12 oz) pumpkin, butternut squash, or sweet potato, cut into 1.7 cm (0.7 inch) cubes
- 2 medium zucchinis, sliced into 1.25 cm (0.5 inch) thick rounds
- 1 large red bell pepper, sliced
- 100 g (3 oz) mushrooms, sliced (optional)
Seasoning for roasting vegetables
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons mixed dried herbs (or any herbs of your choice)
Toppings
- 100 g (3 oz) feta cheese, crumbled (halal-certified, made with vegetarian or microbial rennet)
- Olive oil, for drizzling over mushrooms
Instructions
- Preheat oven to 220°C (430°F) or 200°C (fan).
- Toss pumpkin, zucchini, and bell pepper with olive oil, garlic, dried herbs, salt, and pepper, then spread evenly on a baking tray.
- Roast vegetables for 25 minutes without stirring, then remove and let cool for at least 5 minutes.
- Reduce oven temperature to 180°C (350°F) or 160°C (fan), grease and line a 19x30 cm (8x10 inch) or 22 cm (9 inch) square baking pan with parchment paper.
- Whisk eggs, cream or milk, salt, and pepper in a large bowl.
- Spread two-thirds of the roasted vegetables in the prepared pan, pour the egg mixture over them, sprinkle with shredded cheddar, then scatter the remaining vegetables on top.
- Add crumbled feta and sliced mushrooms, drizzle mushrooms lightly with olive oil.
- Bake for 40 minutes or until the center is just set, let rest for 5 minutes, then lift out using parchment and slice into squares.