Recipes

Baked vegetable frittata

Recipe for a tasty baked vegetable frittata packed with vegetables.

Baked vegetable frittata

Method

1. Preheat the oven to 180°C.

2. Lightly oil a baking dish or line it with baking paper.  This could be a 26 cm round pie dish or spring-form tin, a large loaf tin or a rectangular baking dish of about 30 x 20 cm. 

3. Place the eggs, milk, flours and baking powder in a bowl and mix until combined.  Do not over-mix as this will make the frittata tough.

4. Add the remaining ingredients and mix until combined.

5. Put the mixture into the baking dish and bake for 30–40 minutes or until set through.

 

$0.69 per serve as at Oct 2015

Baked vegetable frittata

To serve

To serve: 25

You need

  • 9 eggs
  • ¾ cup reduced-fat milk
  • ½ cup plain flour
  • ¼ cup wholemeal flour
  • ¾ tsp baking powder
  • 3 teaspoons dried herbs (eg, basil, parsley, thyme)
  • 3 cooked potato, diced
  • 1½ cups cooked pumpkin, diced
  • 1½ red pepper, in small chunks
  • 3 courgettes, grated
  • 1 large head broccoli, cut into small florets
  • 1½ cups edam cheese (or low-fat cheddar), grated

Method

1. Preheat the oven to 180°C.

2. Lightly oil a baking dish or line it with baking paper.  This could be a 26 cm round pie dish or spring-form tin, a large loaf tin or a rectangular baking dish of about 30 x 20 cm. 

3. Place the eggs, milk, flours and baking powder in a bowl and mix until combined.  Do not over-mix as this will make the frittata tough.

4. Add the remaining ingredients and mix until combined.

5. Put the mixture into the baking dish and bake for 30–40 minutes or until set through.

 

$0.69 per serve as at Oct 2015

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The Fuelled4life team.