Baked Vegetable Frittata

Name: Baked Vegetable Frittata
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 8 porsi
Cuisine: Indonesian
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)); 100 g /3 oz mushroom, sliced ((I used 1 large, optional)); 100 g / 3oz feta (, crumbled (optional)); 2 tbsp olive oil; 2 g arlic cloves, minced; 3/4 tsp salt; 1/2 tsp pepper; 1.5 tsp mixed dried herbs ((or use any of choice)); 350 g / 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)

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

⏱️ 85 min 🔪 Prep: 15 min 🔥 Cook: 70 min 📊 Medium ⭐ 5.0 (72) 👁️ 3 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

8 servings

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))
100 g /3 oz mushroom, sliced ((I used 1 large, optional))
100 g / 3oz feta (, crumbled (optional))
2 tbsp olive oil
2 g arlic cloves, minced
3/4 tsp salt
1/2 tsp pepper
1.5 tsp mixed dried herbs ((or use any of choice))
350 g / 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)

Steps

Preheat oven to 220°C/430°F (200°C fan).
Toss vegetables on tray with oil, garlic, herbs, salt and pepper. Spread out.
Roast 25 minutes, undisturbed (no flipping). Remove and cool for at least 5 minutes before using.
Lower oven to 180°C/350°F (160°C fan).
Grease & line pan: Spray a 19 x 30cm / 8 x 10" rectangle or 22 cm / 9" square pan lightly with oil, then line with parchment paper with overhang. (Note 3)
Egg mixture: Whisk eggs, cream, salt and pepper in a bowl.
Assemble: Spread 2/3 of the vegetables in the prepared pan. Pour over egg mixture, sprinkle with cheese, then top with remaining vegetables.
Topping: Top with crumbled feta, then mushrooms. Drizzle mushrooms with a touch of olive oil (makes it brown).
Bake: Bake 40 minutes until centre is just set.
Rest & serve: Rest frittata 5 minutes in the pan. Use paper overhang to lift out of pan, then slice into squares and serve.
Serving later: Cool on rack and remove paper from underneath (otherwise base gets soggy). Cut then refrigerate up to 5 days, or freeze. Reheat in microwave.

Nutrition Facts (per serving)

332 kkal

Protein 15g (31%)

Carbs 7g (15%)

Fat 26g (54%)

Macronutrients

Calories33217% DV

Protein15g30% DV

Carbs7g2% DV

Fat26g40% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 88

Per Serving Rp 11/serving

🏠 Save ~Rp 176 compared to buying!

📋 Price Breakdown (7% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
eggs	10	-	-
cream or milk	0.75 cups	-	-
salt and pepper	0.5 tsp	Rp 35.000/kg	Rp 88
shredded cheese	0.5 cups	-	-
/3 oz mushroom	100 g	-	-
/ 3oz feta	100 g	-	-
olive oil	2 tbsp	-	-
arlic cloves	2 g	-	-
salt	0.75 tsp	-	-
pepper	0.5 tsp	-	-
mixed dried herbs	1.5 tsp	-	-
/ 12oz pumpkin	350 g	-	-
zucchinis	2	-	-
large red capsicum	1	-	-