Best 2 Baked Vegetable Frittata Recipes
Indulge in a culinary delight with our delectable baked vegetable frittata, a vibrant and flavorful dish that seamlessly blends the goodness of fresh vegetables, eggs, and cheese. This savory masterpiece is not only a feast for the eyes but also a symphony of textures and flavors. Dive into a world of culinary bliss as we present three enticing variations of this classic recipe: a traditional baked vegetable frittata, a hearty spinach and feta frittata, and a tantalizing zucchini and sun-dried tomato frittata. Each variation offers a unique twist, catering to diverse palates and dietary preferences. Whether you're a seasoned chef or a novice cook, our easy-to-follow instructions will guide you effortlessly through the preparation process, ensuring a perfect frittata every time. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.
Let's cook with our recipes!
VEGETABLE AND FETA BAKED FRITTATA
Steps:
- Heat oven to 350°F.
- In a medium oven-safe frying pan, heat oil over medium heat. Cook mushrooms and shallots until browned, 5 to 7 minutes.
- Season with salt and black pepper. Mix in asparagus, scallion, peas and dill.
- Pour egg whites on top of mixture; sprinkle on cheese; shake pan to incorporate. Bake until egg whites are set, 15 to 20 minutes.
- Serve immediately with turkey bacon on the side.
BAKED VEGETABLE FRITTATA
This makes a delicious vegetarian main course or a tasty side dish. Once you get the hang of this it's really easy to put together.
Provided by dale7793
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Grease a deep 22cm round cake pan and cover the base with baking paper.
- Cut potatoes into small cubes.
- Heat the oil in a non-stick pan and add the potatoes and onion and cook for 10 minutes or until potatoes are just soft.
- Lightly steam the broccoli and peppers.
- Combine potato mixture with the broccoli and peppers and pour into the prepared pan.
- Combine all of the remaining ingredients in a bowl and pour over the vegetables in the pan.
- Bake in a moderate oven for about 45 minutes or until set and cooked.
- Stand 10 minutes before turning out of pan.
- Serve warm or at room temperature with a salad or as a side for chicken or fish.
Tips:
- Prep your vegetables in advance. This will save you time when you're ready to assemble the frittata. You can chop, slice, or dice your vegetables, depending on your preference.
- Use a variety of vegetables. This will give your frittata a more interesting flavor and texture. Some good options include bell peppers, onions, mushrooms, zucchini, and spinach.
- Don't overcrowd the pan. If you add too many vegetables, the frittata will be too thick and won't cook evenly. Leave some space between the vegetables so that they can cook properly.
- Cook the frittata over medium heat. This will help prevent the bottom from burning. You may need to adjust the heat if your pan is not evenly heated.
- Don't overcook the frittata. The frittata is done when the eggs are set and the vegetables are tender. Overcooking will make the frittata dry and tough.
Conclusion:
Baked vegetable frittata is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover vegetables, and it's also a healthy and filling meal. With its simple ingredients and easy preparation, this frittata is a perfect choice for busy weeknights or lazy weekends.
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