Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Baked Vegetable Frittata Recipe
Baked Vegetable Frittata is the simple solution to make frittata – simply pour every thing right into a baking dish and pop it within the oven! It tastes like a crustless quiche, and it’s simply as nice contemporary out of the oven as it’s 4 days later.
Loaded with herb garlic roasted greens, take this to work, make it for breakfast, brunch, or dinner. Use my frittata recipe method to make this your individual – strive chicken, ham, spinach and artichoke, salmon and broccoli, or Tuscan antipasto!
Historically, frittata is began on the range then transferred to the oven to complete cooking. That is the best way I cook dinner frittatas if I’m sautéing bacon or comparable – so I can cook dinner the frittata within the bacon fats (SO GOOD!).
However after I’m not, I make it completely within the oven which is how I make this Baked Vegetable Frittata. That is the simpler solution to make frittata – simply plonk every thing in a baking dish, pop it within the oven and out comes one thing that appears very very like a quiche – minus the (calorie-loaded-totally-delicious-buttery) crust!
That is the straightforward solution to make frittata. Simply pour the egg combination right into a baking dish and bake!
This Baked Frittata recipe I’m sharing at this time is a Vegetable Frittata. It’s loaded with fairly a quantity of contemporary veggies roasted with garlic and dried herbs – so you may really feel good realizing you’re inhaling a great quantity of greens within the type of this custardy, tacky frittata slice.
Pumpkin, zucchini and capsicum is a good combo in frittata – for style and the colors!
Listed here are the greens I’m utilizing – I like this mixture of colors and textures. However be happy to modify them out with virtually any veggies OR cooked proteins – see under for concepts!
Customise it!
Listed here are a number of concepts for different add ins to make this your individual:
-
Roasting veggies – candy potato or regular potato, squash, carrots, parsnip, onion, broccoli, cauliflower, inexperienced beans, asparagus
-
Uncooked veggie stir ins- spinach, brussel sprouts, kale or different greens that may be finely shredded and stirred in, canned or diced greens (corn, carrots, peas)
-
Uncooked veggies- place on high: mushrooms, tomato, asparagus, finely sliced roasting greens
-
Cooked proteins – shredded or diced chicken, turkey or different meats, ham, salami, cooked bacon or comparable, sausage, chorizo, flaked cooked contemporary or canned salmon or tuna
-
Antipasto sort issues – olives, peppers, artichokes, pickles
For the precise frittata itself, all you want is eggs, cream or milk, cheese, salt and pepper. Whisk, pour into the pan over all of the “stuff” and bake – that’s it.
I wish to high my frittata with mushroom and feta for further flavour and in addition as a result of it appears to be like so nice! However these are completely non-compulsory. I used a large mushroom as a result of they have been unusually good worth on the time – however any sort of sliceable mushrooms will work right here.
I roast the greens on a excessive warmth as a result of they’re minimize fairly small and I wish to get a pleasant caramelisation on the perimeters earlier than the within turns into mush. As a result of color = flavour and I at all times really feel that’s particularly necessary for greens (no one likes soggy bland greens!).
-
Toss greens with salt, pepper, garlic and olive oil.
-
Roast in a scorching 220°C/430°F oven for 25 minutes with out flipping. Sizzling oven / no flipping is the easiest way to get some good color on greens which might be minimize pretty small. In distinction, when roasting bigger items of greens (like on this Roasted Greens recipe), it’s finest to toss the greens partway by.
-
Whisk the frittata egg combination.
-
Assemble – Spray a baking pan with oil then line with a sheet of baking paper (parchment paper) with overhang which is able to make it simple to raise the frittata out as soon as baked.
Unfold many of the greens throughout the bottom of the baking pan, holding again about 1/3 to placed on high for visible functions. Pour over the egg combination, scatter over cheese, then high with remaining greens. A few of these will poke by the floor as soon as baked.
-
Feta and mushrooms – Crumble over feta than place the slices of mushroom throughout the floor. Drizzle somewhat little bit of oil on the mushrooms which makes them roast up golden brown relatively than simply going wrinkly.
-
Bake! Now simply pop it within the oven and bake for 40 minutes or till the centre of the frittata is cooked. It’s simple to test – simply insert a skewer or knife and if it’s cooked, it would come out clear as a substitute of smeared with uncooked egg.
Elevate out utilizing the paper overhang onto a chopping board if serving instantly.
Making forward – If you wish to retailer the frittata, switch it to a cooling rack and slide the paper out from beneath so the bottom of the frittata doesn’t go moist and soggy. Cool fully then retailer entire and minimize slices on an as-need foundation, or minimize into items after which refrigerate and even freeze.
I do know I mentioned large mushrooms are non-compulsory. In reality, I mentioned mushrooms are completely non-compulsory. However I take that again.
It could be my favorite half about this Vegetable Frittata.
For those who come over for brunch, don’t be shocked in the event you’re served a bit of frittata with an enormous naked patch on the floor the place the mushroom was…….
I significantly even thought-about protecting the ENTIRE FRITTATA with mushrooms.
However – golden tacky floor. Crumbled feta. Browned mushrooms.
We should be honest and make room for all of them. 😂
Make this for…
Make this breakfast at this time, tomorrow and 4 days later.
Make this to place into lunchboxes – it’s terrific at room temperature.
Make this to stash in your freezer.
That is a kind of meals that’s really simply as nice reheated as it’s freshly made, and virtually nearly as good even when not reheated. Get pleasure from! – Johnsat x
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)
- 100g/3 oz mushroom, sliced (I used 1 large, optional)
- 100g / 3oz feta , crumbled (optional)
- 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)
- 350g / 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
Instructions
- 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.
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).
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
