Mixed Vegetable Frittata Recipe
Introduction
This Mixed Vegetable Frittata is a delightful way to enjoy a variety of fresh veggies in a simple, satisfying dish. Perfect for breakfast, lunch, or a light dinner, it’s packed with flavor and easy to prepare.
Ingredients
- 400 grams pumpkin, cooked
- 400 grams potato, cooked
- 1 zucchini
- 8 eggs
- 1/3 cup milk
- Salt, to taste
- Ground black pepper, to taste
- 2 tablespoons fresh basil
- 1/2 cup cheddar cheese
Instructions
- Step 1: In a bowl, combine the cooked pumpkin, cooked potato, and sliced zucchini. Toss gently to mix.
- Step 2: Transfer the vegetable mixture to a greased baking dish and set aside.
- Step 3: In another bowl, whisk together the eggs, milk, salt, and ground black pepper until well combined.
- Step 4: Pour the egg mixture evenly over the vegetables in the baking dish. Sprinkle fresh basil and cheddar cheese on top.
- Step 5: Bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until the frittata is set and the cheese is lightly golden.
- Step 6: Remove from the oven, let cool slightly, then serve and enjoy.
Tips & Variations
- Use any seasonal vegetables you like, such as bell peppers or spinach, for a different twist.
- For a dairy-free option, omit the cheese or substitute with a plant-based alternative.
- Add a pinch of chili flakes for a subtle spicy kick.
Storage
Store leftover frittata in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven or microwave until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this frittata ahead of time?
Yes, you can prepare it a day in advance and keep it refrigerated. Reheat before serving for the best taste and texture.
Can I use raw vegetables instead of cooked ones?
It’s best to use cooked vegetables like pumpkin and potato to ensure they are tender. Zucchini can be added raw since it cooks quickly during baking.
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Mixed Vegetable Frittata Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and colorful Mixed Vegetable Frittata featuring pumpkin, potato, and zucchini, combined with eggs, milk, fresh basil, and cheddar cheese. This baked dish offers a delicious and nutritious meal perfect for breakfast, brunch, or a light dinner.
Ingredients
Vegetables
- 400 gram cooked Pumpkin
- 400 gram cooked Potato
- 1 Zucchini
Egg Mixture
- 8 Eggs
- 1/3 cup Milk
- Salt, to taste
- Ground Black Pepper, to taste
Toppings
- 2 tablespoon Fresh Basil
- 1/2 cup Cheddar Cheese
Instructions
- Prepare the vegetables: In a bowl, add the cooked pumpkin, cooked potato, and zucchini. Toss everything together to combine evenly.
- Arrange vegetables in baking dish: Transfer the mixed vegetables into a greased baking dish and set aside.
- Mix the egg batter: In a separate bowl, whisk together the eggs, milk, salt, and ground black pepper until fully combined.
- Combine and bake: Pour the egg mixture evenly over the vegetables in the baking dish. Sprinkle fresh basil and cheddar cheese on top. Bake in a preheated oven at 180°C (350°F) for approximately 20 minutes or until set and slightly golden on top.
- Serve: Remove from oven, let cool slightly, then serve warm and enjoy your vegetable frittata.
Notes
- Ensure the pumpkin and potato are cooked before mixing; roasting or boiling works well.
- Feel free to substitute cheddar cheese with a cheese of your choice like mozzarella or feta.
- Fresh basil adds a fragrant touch, but dried basil or other herbs such as parsley or thyme can be used.
- Cooking time may vary based on oven type; check with a toothpick to ensure the egg mixture is fully cooked.
- This frittata can be served warm or at room temperature and makes great leftovers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: vegetable frittata, baked frittata, pumpkin frittata, potato frittata, zucchini frittata, breakfast recipe, vegetarian breakfast, easy frittata
