Easy Oven-Baked Vegetarian Frittata

baked frittata on board next to a knife, tea towel and glasses of lemon water.

Easy Oven-Baked Vegetarian Frittata

This Easy Oven-Baked Vegetarian Frittata is loaded with staple kitchen ingredients. Made without a cast iron skillet & quick to make in a 9x9 oven dish. 

Course Breakfast, Lunch, Main Course

Prep Time 25

Cook Time 40

Total Time 1 5

Servings serves

Calories 7052kcal

Author Samantha Pickthall

Ingredients

Vegetable Mix

1 Tbsp extra virgin olive oil, or frying oil/butter of choice
1 large red or brown onion, peeled and roughly chopped
4 small cloves garlic, peeled and minced
1 small carrot, chopped into small cubes
80 pumpkin, skin removed and chopped into small cubes
1/4 medium bell pepper/capsicum any color, chopped into small cubes
1 small zucchini , chopped into small cubes
1/4 cup frozen peas, no need to thaw
1/2 tsp curry powder
Salt and pepper, to season

Egg Mixture

6 large eggs
1/2 cup heavy cream/thickened cream
3 stalks spring onion, trimmed and thinly sliced
2 Tbsp fresh chives, finely chopped
Salt and pepper, to season
150 g (7-10) cherry tomatoes, halved
1/4 cup grated frozen tasty or cheddar cheese, or cheese of choice

US Customary - Metric

Instructions

Vegetable Mix

Pre-heat oven to 190ºC (375ºF). Liberally grease with butter or cooking oil spray, a 9inch x 9inch (22cm x 22cm) square, ceramic, or glass baking dish, and set aside.
Heat the 1 Tbsp of oil in a large frying pan over medium heat.
Add onion and sauté until translucent over medium-high heat.
Stir through minced garlic and cook until fragrant whilst stirring.
Add chopped carrot, pumpkin, bell peppers, zucchini, and peas.
Pan-fry veggies on medium-high heat for 5-10 minutes or until they've softened and are fork-tender.
Sprinkle over curry powder and season with salt and pepper. Stir through and cook for a further 2 minutes.
Turn off the heat and leave the veggies in the pan while you make the egg mixture.

Egg Mixture

In a large mixing bowl or a large measuring jug, add eggs and whisk with a fork or hand whisk.
Pour in cream and whisk until well combined.
Whisk through sliced spring onion, chives, and season with salt and pepper.

Assemble

Spoon cooked vegetables into the greased pan.
Pour over egg mixture
Add halved cherry tomatoes on top.
Sprinkle over grated cheese.
Bake for 30-40 minutes or until the top has puffed up, it looks set and is not too wobbly in the center. NOTE: if it browns too much on top, it means the inside is getting overcooked, which means rubbery frittata.
Remove from oven and allow it to rest for 5 minutes before slicing into and serving.
Store leftovers in a sealed airtight container, refrigerated, for 3-4 days.

Notes

Chop your vegetables into smaller pieces/cubes so they cook faster and your frittata isn’t overly chunky that it crumbles apart when sliced.

Cook the vegetables until they have softened and when you stick a fork or knife into them, it easily pokes through. Don’t overcook or they’ll turn mushy.

It’s easier to combine the egg mixture ingredients in a large jug so you can simply pour it over the vegetables.

Season to taste both the vegetable and egg mix. Adding more salt and pepper if desired.

Don’t over-cook your frittata, it shouldn’t be golden brown all over to be cooked, that would mean it’s overcooked and rubbery inside. It’s done when it has a slight solid wobble in the center, not a watery wobble ;)

Allow the frittata to rest for 5 minutes before serving for best results.

Store leftovers, still partly whole or sliced, in a sealed airtight container, refrigerated, for 3-4 days.

Re-heat your veggie frittata in a baking dish or on a baking sheet in a preheated oven at 180ºC (350ºF) for 20-30 minutes or until warmed through.

To make ahead of time, refer to the in post instructions.

It is not recommended to freeze frittata as the consistency of the egg can turn soggy and rubbery. Best served fresh or prepare the separate elements ahead of time following the easy instructions below.

Nutrition