Tired of boring breakfasts? This baked vegetable frittata recipe is about to become your new meal-prep obsession. We'll transform simple veggies into a delicious and convenient dish that you can enjoy all week long!
Preparing the Roasted Vegetables
Let's kick things off with the roasted vegetables—'cause who doesn't love 'em?! To begin, I'm preheating my oven to 430°F.
Next, I'm grabbing a tray, and I'm going to toss 12oz of cubed sweet potato, two sliced zucchinis, and one sliced red bell pepper with oil, minced garlic, herbs, salt, and pepper. I'm making sure to spread them evenly. You might even consider cauliflower rice as a low-carb alternative in future recipes.
Now, I'm popping the tray into the oven. I'm roasting everything for 25 minutes. Don't flip anything—we want those veggies nicely caramelized, see? Mmm!
Once they're roasted to perfection, I'll take them out and let them cool for five minutes, though, if I'm honest—I usually sneak a bite—or three! Ready to add them to our soon-to-be-baked frittata!
Assembling the Frittata
Those veggies are calling to me—but I'm holding off because it's time to make our frittata!
First, grab your prepared pan—it should be greased and lined with parchment paper. This step is important; trust me! Now, spread about two-thirds of your roasted vegetables evenly across the bottom of the pan. For extra texture, consider incorporating cheddar cheese like you would see in cheesy broccoli fritters.
Next up, grab that egg mixture we whisked together earlier. Gently pour it over the veggies, making sure everything is nicely covered. Then, sprinkle 1 1/2 cups of shredded cheese (cheddar is great)!
Finally, artfully arrange the remaining veggies on top, like you are decorating a pizza. Don't forget to top it with the crumbled, optional, feta and sliced mushrooms on top. That's it—almost ready for the main event!
Baking and Serving
Oven preheated, it's time to bake our soon-to-be masterpiece! Slide that pan into your 350°F (or 160°C fan) oven and let it bake for about 40 minutes. You're looking for the center to be just set – meaning it shouldn't jiggle like crazy when you give the pan a little nudge.
Once it's outta the oven, let it rest for 5 minutes. Trust me, it needs a breather!
Now, use that parchment paper overhang to lift the frittata outta the pan. Slice it into squares – or any shape you fancy, I ain't judging! Serve it up while it's warm and inviting. Don't forget to remove the paper or it'll get soggy!
Got leftovers? Cool 'em on a rack then stash 'em in the fridge for up to 5 days – or freeze for later adventures. Reheat in the microwave when you're ready for another slice of veggie goodness!
Short Recipe Version
Prep Time: 15 mins
Cook Time: 30 mins
Serving Size: 6
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 6 eggs
- 1/4 cup milk
- 1/2 cup shredded cheese
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet. Add onion, bell pepper, and zucchini; cook until softened.
- Whisk eggs and milk together. Season with salt and pepper.
- Pour egg mixture into the skillet over the vegetables.
- Sprinkle cheese on top.
- Bake for 25-30 minutes, or until set.
- Let cool completely before slicing and serving.
- Store in fridge for up to 5 days or freeze for later use. Reheat in microwave.
Nutrition per Serving (Estimated):
- Calories: 200
- Protein: 15g
- Fat: 12g
- Carbohydrates: 5g