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A slice of a hearty frittata, a comforting breakfast idea, filled with mushrooms, zucchini, peppers, and feta cheese.

Baked Frittata with Roasted Vegetables

A comforting and easy baked frittata filled with roasted vegetables and cheese. This recipe is perfect for a hearty breakfast or brunch.
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Prep Time 25 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 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
  • 350 g 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
Baked Frittata
  • 10 eggs
  • 3/4 cups cream or milk full fat best
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups shredded cheese cheddar, tasty, or other of choice
  • 100 g mushroom sliced (optional)
  • 100 g feta crumbled (optional)

Equipment

  • Oven
  • Baking pan
  • Parchment paper
  • Bowl
  • Whisk
  • Tongs
  • Cooling rack

Method
 

  1. Preheat oven to 220°C/430°F (200°C fan).
  2. Toss vegetables on a tray with oil, garlic, herbs, salt, and pepper. Spread them out.
  3. Roast for 25 minutes, without flipping. Remove from oven and let cool for at least 5 minutes before using.
  4. Lower oven temperature to 180°C/350°F (160°C fan).
  5. Lightly grease and line a 19 x 30cm / 8 x 10" rectangle or 22 cm / 9" square pan with parchment paper, ensuring it has an overhang.
  6. In a bowl, whisk together the eggs, cream, salt, and pepper.
  7. Spread 2/3 of the roasted vegetables in the prepared pan. Pour the egg mixture over them. Sprinkle with cheese, then top with the remaining vegetables.
  8. Top with crumbled feta and mushrooms. Drizzle a little olive oil over the mushrooms to help them brown.
  9. Bake for 40 minutes, or until the center is just set.
  10. Let the frittata rest in the pan for 5 minutes. Use the parchment paper overhang to lift it out of the pan. Slice into squares and serve.
  11. To serve later, cool on a rack and remove the parchment paper from underneath to prevent the base from becoming soggy. Cut and refrigerate for up to 5 days, or freeze. Reheat in the microwave.

Notes

Note 1: Using full-fat cream or milk will give the frittata a richer texture.
Note 2: You can switch the vegetables based on what you have. Other good options include broccoli florets, asparagus, or cherry tomatoes.
Note 3: The parchment paper overhang makes it easier to lift the frittata out of the pan.

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