Vegetable Frittata Oven Baked (Printable Version)
Fluffy egg dish with broccoli, peppers, and cheese, baked to golden perfection for a satisfying meal any time.
# Ingredients:
→ Vegetables
01 -
450 g broccoli, cut into small florets
02 -
1 medium onion or leek, diced
03 -
1 red bell pepper, diced
04 -
225 g mushrooms, sliced
05 -
pinch of salt and pepper
→ Egg Custard Base
06 -
12 large eggs
07 -
250 g ricotta or sour cream
08 -
250 ml heavy cream or sour cream
09 -
0.5 teaspoon salt
10 -
0.5 teaspoon black pepper
→ Herbs and Cheese
11 -
30 g fresh basil, chopped (reserve some for garnish)
12 -
40 to 70 g baby spinach, chopped
13 -
150 to 200 g grated mozzarella or other melty cheese (cheddar, jack, or crumbled goat cheese)
→ Other
14 -
15 to 30 ml olive oil, for sautéing
# Steps:
01 -
Set oven temperature to 175°C and allow to fully preheat.
02 -
Steam broccoli florets until just tender, then set aside to cool. Meanwhile, heat olive oil in a skillet over medium heat. Gently sauté diced onion or leek for 3-4 minutes. Add diced red bell pepper and sliced mushrooms, season with a pinch of salt and pepper, and continue to cook until all vegetables are tender. Remove from heat.
03 -
In a large bowl or blender, whisk or blend eggs with ricotta, heavy cream, 0.5 teaspoon salt, and 0.5 teaspoon pepper until fully incorporated and smooth.
04 -
Grease a deep 23 x 33 cm baking dish or a 30 cm oven-safe skillet. Pour half of the egg mixture into the prepared dish. Evenly distribute the cooled cooked vegetables over the base. Add chopped basil, baby spinach, and grated cheese over the vegetables. Pour the remaining egg mixture over the top and gently swirl with a spoon to combine the layers.
05 -
Transfer to the center rack of the oven and bake for approximately 60 minutes, until the center is raised and golden. Check at 30-40 minutes and cover loosely with foil if browning too quickly. The frittata is done when the center is set, slightly puffed, and no longer excessively wobbly.
06 -
Let rest for 5 minutes before slicing. Garnish with reserved fresh basil. Serve warm or at room temperature.
# Notes:
01 -
For best texture, ensure all vegetables are cooked and well drained before assembling to avoid excess moisture.
02 -
Customize by substituting or adding seasonal vegetables, ensuring a total of 6 cups cooked veg.
03 -
Leftover portions keep refrigerated for up to 4 days and can be reheated.
04 -
For half-batch, use a standard 23 cm pie pan or cast-iron skillet and reduce bake time accordingly.