This is the easy way to make frittata.
Just pour the eggmixture into a baking dish and bake!
What goes in Vegetable Frittata
This Baked Frittata recipe Im sharing today is a Vegetable Frittata.
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Pumpkin, zucchini and capsicum is a great combo in frittata for taste and the colours!
Here are the vegetables Im using I like this combination of colours and textures.
But feel free to switch them out withalmost any veggiesOR cooked proteins see below for ideas!
Customise it!
Whisk, pour into the pan over all the stuff and bake thats it.
I like to top my frittata with mushroom and feta for extra flavour and also because itlooksso great!
But these are entirely optional.
Tossvegetables with salt, pepper, garlic and olive oil.
Whiskthe frittata egg mixture.
Pour over the egg mixture, scatter over cheese, then top with remaining vegetables.
Some of these will poke through the surface once baked.
Feta and mushrooms Crumble over feta than place the slices of mushroom across the surface.
Lift outusing the paper overhang onto a cutting board if serving immediately.
I take it back.
Mushrooms are not optional!
I know I said giant mushrooms are optional.
In fact, I said mushrooms are entirely optional.
But I take that back.
It might be my favourite part about this Vegetable Frittata.
I seriously even considered covering the ENTIRE FRITTATA with mushrooms.
But golden cheesy surface.
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We must be fair and make room for them all.
Make this for…
Make this breakfast today, tomorrow and 4 days later.
Make this to put into lunchboxes its terrific at room temperature.
Make this to stash in your freezer.
Refreshed with tidied up writing and a better video edits in October 2021!
