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
Scale
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
