Baked Vegetable Frittata | RecipeTin Eats


Baked Vegetable Frittata is the easy way to make frittata – just pour everything into a baking dish and pop it in the oven! It tastes like a crustless quiche, and it’s just as great fresh out of the oven as it is 4 days later.

Loaded with herb garlic roasted vegetables, take this to work, make it for breakfast, brunch, or dinner. Use my frittata recipe formula to make this your own – try chicken, ham, spinach and artichoke, salmon and broccoli, or Tuscan antipasto!

Overhead photo of Baked Frittata with Roasted Vegetables cut into slices, fresh out of the oven

Easy Baked Vegetable Frittata

Traditionally, frittata is started on the stove then transferred to the oven to finish cooking. This is the way I cook frittatas if I’m sautéing bacon or similar – so I can cook the frittata in the bacon fat (SO GOOD!).

But when I’m not, I make it entirely in the oven which is how I make this Baked Vegetable Frittata. This is the easier way to make frittata – just plonk everything in a baking dish, pop it in the oven and out comes something that looks very much like a quiche – minus the (calorie-loaded-totally-delicious-buttery) crust!

This is the easy way to make frittata. Just pour the egg mixture into a baking dish and bake!

Close up slice of Baked Frittata with Roasted Vegetables

What goes in Vegetable Frittata

This Baked Frittata recipe I’m sharing today is a Vegetable Frittata. It’s loaded with quite a volume of fresh veggies roasted with garlic and dried herbs – so you can feel good knowing you’re inhaling a good amount of vegetables in the form of this custardy, cheesy frittata slice.

Pumpkin, zucchini and capsicum is a great combo in frittata – for taste and the colours!

Here are the vegetables I’m using – I like this combination of colours and textures. But feel free to switch them out with almost any veggies OR cooked proteins – see below for ideas!

Herb Garlic Roasted Vegetables for Baked Frittata

Customise it!

Here are a few ideas for other add ins to make this your own:

  • Roasting veggies – sweet potato or normal potato, squash, carrots, parsnip, onion, broccoli, cauliflower, green beans, asparagus

  • Raw veggie stir ins- spinach, brussel sprouts, kale or other vegetables that can be finely shredded and stirred in, canned or diced vegetables (corn, carrots, peas)

  • Raw veggies- place on top: mushrooms, tomato, asparagus, finely sliced roasting vegetables

  • Cooked proteins – shredded or diced chicken, turkey or other meats, ham, salami, cooked bacon or similar, sausage, chorizo, flaked cooked fresh or canned salmon or tuna

  • Antipasto type things – olives, peppers, artichokes, pickles

What you need for the frittata

For the actual frittata itself, all you need is eggs, cream or milk, cheese, salt and pepper. Whisk, pour into the pan over all the “stuff” and bake – that’s it.

I like to top my frittata with mushroom and feta for extra flavour and also because it looks so great! But these are entirely optional. I used a giant mushroom because they were unusually good value at the time – but any type of sliceable mushrooms will work here.

Ingredients in Baked Frittata

How to make Baked Vegetable Frittata

I roast the vegetables on a high heat because they’re cut pretty small and I want to get a nice caramelisation on the edges before the inside turns into mush. Because colour = flavour and I always feel that’s especially important for vegetables (nobody likes soggy bland vegetables!).

  1. Toss vegetables with salt, pepper, garlic and olive oil.

  2. Roast in a hot 220°C/430°F oven for 25 minutes without flipping. Hot oven / no flipping is the best way to get some nice colour on vegetables that are cut fairly small. In contrast, when roasting larger pieces of vegetables (like in this Roasted Vegetables recipe), it’s best to toss the vegetables partway through.

  3. Whisk the frittata egg mixture.

  4. Assemble – Spray a baking pan with oil then line with a sheet of baking paper (parchment paper) with overhang which will make it easy to lift the frittata out once baked.

    Spread most of the vegetables across the base of the baking pan, holding back about 1/3 to put on top for visual purposes. Pour over the egg mixture, scatter over cheese, then top with remaining vegetables. Some of these will poke through the surface once baked.

  5. Feta and mushrooms – Crumble over feta than place the slices of mushroom across the surface. Drizzle a little bit of oil on the mushrooms which makes them roast up golden brown rather than just going wrinkly.

  6. Bake! Now just pop it in the oven and bake for 40 minutes or until the centre of the frittata is cooked. It’s easy to check – just insert a skewer or knife and if it’s cooked, it will come out clean instead of smeared with raw egg.

    Lift out using the paper overhang onto a cutting board if serving immediately.

    Making ahead – If you want to store the frittata, transfer it to a cooling rack and slide the paper out from underneath so the base of the frittata doesn’t go wet and soggy. Cool completely then store whole and cut slices on an as-need basis, or cut into pieces and then refrigerate or even freeze.

Baked Frittata with Roasted Vegetables fresh out of the oven

I take it back. Mushrooms are not optional!

I know I said giant mushrooms are optional. In fact, I said mushrooms are entirely optional. But I take that back.

It might be my favourite part about this Vegetable Frittata.

If you come over for brunch, don’t be surprised if you’re served a piece of frittata with a big bare patch on the surface where the mushroom used to be…….

I seriously even considered covering the ENTIRE FRITTATA with mushrooms.

But – golden cheesy surface. Crumbled feta. Browned mushrooms.

We must be fair and make room for them all. 😂

Close up of a slice of Baked Frittata with Roasted Vegetables

Make this for…

Make this breakfast today, tomorrow and 4 days later.

Make this to put into lunchboxes – it’s terrific at room temperature.

Make this to stash in your freezer.

This is one of those foods that is truly just as great reheated as it is freshly made, and almost as good even when not reheated. Enjoy! – Nagi x

Watch how to make it

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Overhead photo of Baked Frittata with Roasted Vegetables cut into slices, fresh out of the oven

Baked Vegetable Frittata

Servings8 – 12 slices

Tap or hover to scale

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!


Herb Garlic Roasted Vegetables (Note 2 for switches):


Roasted Vegetables:

  • 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.

Baked Frittata:

  • 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.

Recipe Notes:

1. Cream makes it silkier and richer than milk, like quiche. But milk works just fine! Full fat better than light but light is also just fine.
2. Vegetable switch outs: 5 to 7 cups of any roastable vegetables of choice, OR anything else you want to put in: cooked chicken, flaked salmon (fresh or canned), ham, antipasto type things (olives, chargrilled peppers, artichokes).
3. Pan size – don’t get too hung up about pan size, if your pan is smaller then make yours a deep dish frittata. If there’s overflow, stop pouring egg mixture in and put the leftover in a ramekin. OR use the recipe scaler (tap /click servings and slide down) – for a 20cm/8″ square pan, slide down to 8 eggs.
Just don’t use a pan that’s much larger otherwise your frittata will be disappointingly thin. 
4. Nutrition per slice, 8 servings (pretty decent size piece).

Nutrition Information:

Calories: 332cal (17%)Carbohydrates: 7g (2%)Protein: 15g (30%)Fat: 26g (40%)Saturated Fat: 13g (81%)Cholesterol: 268mg (89%)Sodium: 726mg (32%)Potassium: 468mg (13%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 5180IU (104%)Vitamin C: 32.1mg (39%)Calcium: 277mg (28%)Iron: 1.9mg (11%)

Originally published March 2019. Refreshed with tidied up writing and a better video edits in October 2021!

Baked Vegetable Frittata Extended Family

Life of Dozer

I WISH he could actually HELP me make recipe videos rather than just DROOLING on the keyboard!!!!

Dozer drooling over frittata video

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