Magic Baked Vegetable Frittata
Magic Baked Vegetable Frittata is a light, fluffy, and versatile egg dish loaded with colorful, nutrient-rich vegetables. The “magic” lies in how effortlessly it comes together — simply whisk eggs with milk, seasonings, and your choice of vegetables like bell peppers, spinach, zucchini, or tomatoes, then bake until golden and set. Cheese like cheddar, feta, or Parmesan adds a savory richness, while herbs like basil or parsley enhance the flavor. This frittata is perfect for breakfast, brunch, or a light dinner, offering a protein-packed meal that’s easy to customize and naturally gluten-free.
Ingredients:
1 medium onion, chopped into small pieces
1 bell pepper (capsicum), any color, chopped into small pieces
½ head broccoli, chopped into small pieces
7 ounces cherry tomatoes, chopped into halves or quarters
1½ tablespoons mixed dried herbs (optional)
2 tablespoons olive oil, for cooking the veggies
¾ cup self-raising flour (or all-purpose flour with 1 teaspoon baking powder added)
1½ cups milk (preferably full fat)
6 eggs
2 tablespoons mustard (wholegrain or Dijon)
½ teaspoon salt
½ teaspoon pepper
¼ cup pesto, spoonfuls (regular or tomato pesto, nut-free if necessary)
1 cup grated cheese (e.g. sharp cheddar, or a mix of cheddar and parmesan)
½ cup feta cheese, crumbled (or replace with ¼ cup parmesan, and/or ricotta cheese)
Instructions:
Preheat the oven to 180°C (350°F) and grease a baking dish (about 8×12 inches).
Cook the vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and broccoli. Sauté for about 5-7 minutes, until the vegetables soften. Set aside.
Mix the wet ingredients: In a large bowl, whisk together the eggs, milk, mustard, salt, and pepper until well combined.
Combine flour and herbs: If you’re using the herbs, whisk them into the flour. Gradually add the flour mixture into the egg mixture, whisking until smooth.
Assemble the frittata: Pour the egg mixture into the greased baking dish. Scatter the cooked vegetables, cherry tomatoes, and spoonfuls of pesto over the mixture. Sprinkle the grated cheese and crumbled feta (or substitute with parmesan/ricotta) on top.
Bake: Place the dish in the oven and bake for about 35-45 minutes, or until the frittata is puffed up, golden, and fully set in the middle.
Serve: Let the frittata cool slightly before cutting into squares. Serve warm or at room temperature.
Enjoy your delicious Magic Baked Vegetable Frittata!