Description

This baked vegetable frittata is a hearty and colorful dish perfect for breakfast, brunch, or a light dinner. Packed with roasted pumpkin, zucchinis, red capsicum, mushrooms, and topped with cheese and feta, it’s a savory and satisfying meal with creamy eggs and flavorful herbs. Roasting the vegetables beforehand enhances their natural sweetness and texture, while baking the frittata creates a fluffy and custard-like center. Easy to make and versatile, this recipe can be enjoyed fresh or reheated later.

Ingredients

Scale

Egg Mixture

10 eggs
3/4 cups cream or milk (full fat preferred)
1/2 tsp salt
1/2 tsp pepper

Vegetables

350g / 12oz pumpkin (butternut or sweet potato), cut into 1.7cm (0.7″) cubes
2 zucchinis, sliced into 1.25cm (0.5″) thick rounds
1 large red capsicum (bell pepper), sliced
100g / 3 oz mushroom, sliced (optional)
2 garlic cloves, minced

Cheese and Toppings

1 1/2 cups shredded cheese (cheddar, tasty, or choice)
100g / 3 oz feta, crumbled (optional)

Seasonings and Oil

2 tbsp olive oil
3/4 tsp salt
1/2 tsp pepper
1.5 tsp mixed dried herbs (or any preferred herbs)

Instructions

Preheat Oven and Roast Vegetables: Preheat your oven to 220°C / 430°F (200°C fan). Toss the pumpkin cubes, sliced zucchinis, red capsicum, garlic, olive oil, mixed dried herbs, 3/4 tsp salt, and 1/2 tsp pepper together on a roasting tray. Spread the vegetables out evenly, then roast undisturbed for 25 minutes. This allows them to caramelize and develop rich flavors. After roasting, remove from oven and cool for at least 5 minutes.
Prepare Baking Pan: Lower the oven temperature to 180°C / 350°F (160°C fan). Lightly grease an 8 x 10 inch (19 x 30 cm) rectangular or 9 inch (22 cm) square baking pan with oil. Line it with parchment paper leaving an overhang to assist with easy removal of the frittata later.
Make Egg Mixture: In a bowl, whisk together the eggs, cream (or milk), 1/2 tsp salt, and 1/2 tsp pepper until the mixture is smooth and slightly frothy. This provides a rich custard base for the frittata.
Assemble Frittata Layers: Spread about two-thirds of the cooled roasted vegetables evenly across the bottom of the prepared pan. Pour the egg mixture over the vegetables gently to cover them. Sprinkle the shredded cheese evenly on top. Then layer the remaining roasted vegetables over the cheese.
Add Toppings: Scatter the crumbled feta cheese and sliced mushrooms evenly on top of the assembled frittata. Drizzle the mushrooms lightly with olive oil to help them brown nicely during baking.
Bake Frittata: Place the baking pan into the preheated oven and bake for about 40 minutes, or until the center of the frittata is just set and a knife inserted comes out clean. The frittata should be puffed and golden on top.
Rest and Serve: Remove the frittata from the oven and allow it to rest for 5 minutes in the pan to finish setting. Using the parchment overhang, lift the frittata out of the pan and transfer it to a cutting board. Slice into squares and serve warm.
Storage and Reheating: If serving later, cool the frittata completely on a wire rack and remove the parchment paper from underneath to prevent sogginess. Store cut pieces in an airtight container in the refrigerator for up to 5 days or freeze for longer storage. Reheat in the microwave or oven before serving.

Notes

Use full-fat cream or milk for a richer and creamier frittata.
Roasting vegetables beforehand enhances their flavor and ensures they are tender in the frittata.
Using parchment paper with an overhang helps to easily lift the frittata out of the pan for clean slicing.
Feel free to swap or add other vegetables as desired, such as spinach, kale, or cherry tomatoes.
The feta and mushrooms on top add an extra layer of flavor but are optional.
This frittata can be served warm or at room temperature and is great for meal prep or leftovers.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: vegetable frittata, baked frittata, roasted vegetables, breakfast casserole, vegetarian brunch