Baked Frittata With Roasted Vegetables Food

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BAKED VEGETABLE FRITTATA



Baked Vegetable Frittata image

Recipe video above. Healthy, delicous protein packed frittata that's great for making ahead. Think - breakfast on the run, picnics, or lunch on demand. Keeps 5 days in the fridge or months in the freezer!Soft and custardy on the inside, flavoured with a sprinkle of cheese and feta, studded with Roasted Herb Garlic Vegetables. SWITCH the veggies with 5 - 7 CUPS OF ANYTHING you want: cooked chicken, flaked tuna or salmon (fresh or canned), other vegetables, antipasto type things. See post for more ideas!

Provided by Nagi

Categories     Breakfast     Brunch     Freezer Friendly     Lunchbox

Time 1h25m

Number Of Ingredients 14

10 eggs
3/4 cups cream or milk (, full fat best (Note 1))
1/2 tsp salt and pepper, each
1 1/2 cups shredded cheese ((cheddar, tasty, or other of choice))
100g/3 oz mushroom, sliced ((I used 1 large, optional))
100g / 3oz feta (, crumbled (optional))
2 tbsp olive oil
2 garlic cloves, minced
3/4 tsp salt
1/2 tsp pepper
1.5 tsp mixed dried herbs ((or use any of choice))
350g / 12oz pumpkin (, butternut or sweet potato, 1.7cm / 0.7" cubes)
2 zucchinis (, sliced 1.25 / 0.5" thick rounds)
1 large red capsicum ((bell pepper), sliced)

Steps:

  • Preheat oven to 220°C/430°F (200°C fan).
  • Toss vegetables on tray with oil, garlic, herbs, salt and pepper. Spread out.
  • Roast 25 minutes, undisturbed (no flipping). Remove and cool for at least 5 minutes before using.
  • Lower oven to 180°C/350°F (160°C fan).
  • Grease & line pan: Spray a 19 x 30cm / 8 x 10" rectangle or 22 cm / 9" square pan lightly with oil, then line with parchment paper with overhang. (Note 3)
  • Egg mixture: Whisk eggs, cream, salt and pepper in a bowl.
  • Assemble: Spread 2/3 of the vegetables in the prepared pan. Pour over egg mixture, sprinkle with cheese, then top with remaining vegetables.
  • Topping: Top with crumbled feta, then mushrooms. Drizzle mushrooms with a touch of olive oil (makes it brown).
  • Bake: Bake 40 minutes until centre is just set.
  • Rest & serve: Rest frittata 5 minutes in the pan. Use paper overhang to lift out of pan, then slice into squares and serve.
  • Serving later: Cool on rack and remove paper from underneath (otherwise base gets soggy). Cut then refrigerate up to 5 days, or freeze. Reheat in microwave.

Nutrition Facts : Calories 332 kcal, Carbohydrate 7 g, Protein 15 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 268 mg, Sodium 726 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

ROASTED VEGETABLE FRITTATA



Roasted Vegetable Frittata image

Provided by Ina Garten

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 13

1 small zucchini, 1-inch diced
1 red bell pepper, seeded and 1 1/2-inch diced
1 yellow bell pepper, seeded and 1 1/2-inch diced
1 red onion, 1 1/2-inch diced
1/3 cup good olive oil
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic (2 cloves)
12 extra-large eggs
1 cup half-and-half
1/4 cup freshly grated parmesan cheese
1 tablespoon unsalted butter
1/3 cup chopped scallions, white and green parts (3 scallions)
1/2 cup grated gruyere cheese

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the zucchini, peppers and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and toss well. Bake for 15 minutes. Add the garlic, toss again and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees F.
  • Meanwhile, in a large bowl, whisk together the eggs, half-and-half, parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.
  • In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

ROASTED VEGETABLE FRITTATA



Roasted Vegetable Frittata image

The great thing about frittatas is that I can make them with whatever I have available in my garden and in the pantry. This version uses spring produce to its advantage. Roasting really intensifies the natural sweetness of the asparagus and onion, and the earthiness of the potatoes. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1 pound fresh asparagus, trimmed and cut into 2-inch pieces.
2 small red potatoes, halved and thinly sliced
1-1/2 cups sliced sweet onion (1/2 inch thick)
2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 large eggs
1/2 cup 2% milk
1 cup finely chopped fully cooked ham
3 garlic cloves, minced
1/2 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil

Steps:

  • Preheat oven to 450°. In a large bowl, combine asparagus, potatoes and onion. Mix 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle over vegetables. Toss to coat. Transfer to an ungreased baking sheet. Roast 15-20 minutes or until vegetables are golden and tender, stirring halfway., Meanwhile, whisk eggs, milk and remaining salt and pepper until blended., Reduce oven setting to 350°. In a large ovenproof skillet, heat remaining oil over medium-high heat. Add ham; cook and stir 2-3 minutes or until lightly browned. Reduce heat to medium. Add roasted vegetables and garlic; cook 1 minute longer. Pour in egg mixture; sprinkle with cheeses and basil., Bake, uncovered, 15-18 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

Nutrition Facts : Calories 204 calories, Fat 12g fat (4g saturated fat), Cholesterol 148mg cholesterol, Sodium 665mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

FRITTATA WITH SPRING VEGETABLES



Frittata with Spring Vegetables image

Thick and hearty, Alex's frittata is like one big delicious egg-y pie. Serve as a meatless main for any meal of the day, and mix and match with your favorite cheeses and seasonal vegetables.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 43m

Yield 6 to 8 servings

Number Of Ingredients 15

8 whole eggs
2 tablespoons heavy cream
2 dashes hot sauce, such as Tabasco
Splash Worcestershire sauce
Kosher salt and freshly ground white pepper
2 tablespoons extra-virgin olive oil
16 stalks pencil asparagus, stems trimmed off
4 ounces Brie or taleggio cheese, larger parts of rind removed, cut into slices
4 ounces goat cheese, cut into rounds or crumbled into small pieces
2 cups arugula, stemmed, washed and dried
1/4 cup grated Parmesan
2 scallions, sliced into thin rounds (white and green parts)
1 cup cherry tomatoes, washed, dried and halved
1/2 lemon, juiced
Simple green salad, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium size bowl, whisk together the eggs. Add the cream, salt, pepper, hot sauce and Worcestershire and whisk to blend.
  • Heat a 10 to 12-inch cast iron (or other heavy-bottomed) skillet and add 2 tablespoons of olive oil. When the oil begins to smoke ever so slightly, add the asparagus. Season with salt and pepper. Cook for 1 minute until some of the liquid starts to escape.
  • Stir in the scallions, arugula and cheeses into the egg mixture and pour into the skillet over the asparagus.
  • Place the skillet on the center rack of the oven and cook until firm around the edges but still somewhat loose in the middle, 15 to 20 minutes. Remove from the oven and allow to "rest" for a few minutes before serving. Toss the tomatoes with salt, pepper, the remaining olive oil and the lemon juice and sprinkle them on top of the frittata just before serving.

ROAST VEGETABLE FRITTATA



Roast Vegetable Frittata image

A great dish for entertaining, appeals to all and can be eaten hot or cold.

Provided by snakeyfly

Time 50m

Yield Serves 10

Number Of Ingredients 11

3 courgettes
1 aubergine
3 peppers (red, yellow & green)
8 shallots (or one red onion in chunks)
12 tips of asparagus
3 cloves of garlic, finely chopped
12 eggs (large)
3 tbs thick double cream
150g goats cheese
150g Feta cheese
1 tbs olive oil

Steps:

  • Chop all vegetables into large pieces and place in large roasting dish. Sprinkle over the garlic and coat well in the olive oil. Place in a pre-heated oven at 175 centigrade. Roast for 20-25 minutes. Set aside while you make the egg mixture.
  • Beat the eggs together with the cream and season with salt and pepper. Take a large (approx. 10 inch/25 cm diameter) ovenproof dish and grease with oil or butter. Put a layer of roasted vegetable in the dish and on top of this add the cubed goats cheese. Add the remainder of the vegetables, crumble the feta cheese on top and then pour over the beaten egg & cream mixture.
  • Place in the oven for 30 - 40 minutes and cook until firm, but be careful not to over-cook - the centre should still be slightly moist. Set aside for 10 minutes to continue to set and serve.

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