Baked Vegetable Frittata

Name: Baked Vegetable Frittata
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: European, Italian, Mediterranean
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)); 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

Prep:15minCook:1h 10min

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!

Updated at: Sat, 23 Nov 2024 02:28:57 GMT