Looking for a delicious, healthy, and versatile meal? This Magic Baked Vegetable Frittata is packed with fresh veggies, eggs, and cheese, making it the perfect breakfast, brunch, or light dinner option. The beauty of this frittata lies in its simplicity and adaptability—you can mix and match your favorite vegetables, making it ideal for using up leftovers. The baked frittata is fluffy, cheesy, and full of flavor, and it’s bound to become a go-to recipe for easy meals that everyone will enjoy!
Ingredients:
- 1 medium onion, diced into small pieces
- 1 bell pepper (any color), chopped into small pieces
- ½ head of broccoli, cut into small florets
- 7 ounces cherry tomatoes, halved or quartered
- 1½ tablespoons mixed dried herbs (optional)
- 2 tablespoons olive oil (for cooking veggies)
- ¾ cup self-raising flour (or all-purpose flour with 1 teaspoon baking powder)
- 1½ cups milk (preferably full-fat)
- 6 eggs
- 2 tablespoons mustard (wholegrain or Dijon)
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup pesto (regular or tomato pesto, nut-free if necessary)
- 1 cup of grated cheese (such as sharp cheddar or a blend of cheddar and Parmesan)
- ½ cup of crumbled feta cheese (or substitute with ¼ cup of Parmesan and/or ricotta cheese)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a large baking dish (about 9×13 inches) with parchment paper or nonstick spray.
- Cook the Vegetables: In a large skillet, warm the olive oil over medium heat. Then, add the diced onion, bell pepper, and broccoli. Sauté for about 5-7 minutes, until the vegetables have softened. Add the halved cherry tomatoes and sauté for another 2-3 minutes. Remove from heat.
- Prepare the Batter: In a large mixing bowl, whisk together the flour, milk, eggs, mustard, salt, and pepper until smooth and well-combined.
- Mix in the Veggies and Cheese: Add the sautéed vegetables to the batter. Stir in the grated cheese, crumbled feta, and mixed dried herbs (if using).
- Add the Pesto: Spoon dollops of pesto across the top of the frittata mixture. You can gently swirl the pesto into the mixture using a knife or leave it as is for bursts of flavor.
- Bake the Frittata: Bake the frittata for 30-35 minutes, or until the top is golden and the center is set. You can check for doneness by inserting a toothpick or knife into the center—it should come out clean.
- Cool and Serve: Allow the frittata to cool for 5-10 minutes before slicing and serving. Garnish with fresh herbs or an extra sprinkle of cheese, if desired. Serve warm or at room temperature.
Conclusion:
This Magic Baked Vegetable Frittata is a flavorful and nutritious meal that’s easy to prepare and perfect for any time of day. The combination of eggs, vegetables, cheese, and pesto creates a savory dish that’s both filling and healthy. It’s a great way to use up veggies you have on hand, and it’s even better the next day, making it an excellent meal-prep option!
Magic Baked Vegetable Frittata
A delicious baked frittata loaded with freshvegetables, cheese, and pesto. This dish is versatile, easy to make, andperfect for breakfast, brunch, or dinner.
Ingredients
- 1 medium onion diced into small pieces
- 1 bell pepper any color, chopped into small pieces
- ½ head of broccoli cut into small florets
- 7 ounces cherry tomatoes halved or quartered
- 1½ tablespoons mixed dried herbs optional
- 2 tablespoons olive oil for cooking veggies
- ¾ cup self-raising flour or all-purpose flour with 1 teaspoon baking powder
- 1½ cups milk preferably full-fat
- 6 eggs
- 2 tablespoons mustard wholegrain or Dijon
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup pesto regular or tomato pesto, nut-free if necessary
- 1 cup of grated cheese such as sharp cheddar or a blend of cheddar and Parmesan
- ½ cup of crumbled feta cheese or substitute with ¼ cup of Parmesan and/or ricotta cheese
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a large baking dish (about 9×13 inches) with parchment paper or nonstick spray.
- Cook the Vegetables: In a large skillet, warm the olive oil over medium heat. Then, add the diced onion, bell pepper, and broccoli. Sauté for about 5-7 minutes, until the vegetables have softened. Add the halved cherry tomatoes and sauté for another 2-3 minutes. Remove from heat.
- Prepare the Batter: In a large mixing bowl, whisk together the flour, milk, eggs, mustard, salt, and pepper until smooth and well-combined.
- Mix in the Veggies and Cheese: Add the sautéed vegetables to the batter. Stir in the grated cheese, crumbled feta, and mixed dried herbs (if using).
- Add the Pesto: Spoon dollops of pesto across the top of the frittata mixture. You can gently swirl the pesto into the mixture using a knife or leave it as is for bursts of flavor.
- Bake the Frittata: Bake the frittata for 30-35 minutes, or until the top is golden and the center is set. You can check for doneness by inserting a toothpick or knife into the center—it should come out clean.
- Cool and Serve: Allow the frittata to cool for 5-10 minutes before slicing and serving. Garnish with fresh herbs or an extra sprinkle of cheese, if desired. Serve warm or at room temperature.