Baked Vegetable Frittata

Name: Baked Vegetable Frittata
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 menit 🔪 Persiapan: 15 menit 🔥 Masak: 70 menit 📊 Sedang ⭐ 5.0 (72) 👁️ 18 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeTin Eats

Bahan-bahan

8 porsi

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)

Langkah-langkah

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.