- 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!
PREPARATION TIME:
- Prep: 15 minutes
- Cook: 1 hour 10 minutes
- Total: 1 hour 25 minutes
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)
HERB GARLIC ROASTED VEGETABLES (NOTE 2 FOR SWITCHES):
- 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
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%)
