An easy and delicious baked veggie frittata recipe perfect for breakfast, brunch, lunchbox filler or even dinner! Satisfying and fluffy, this is a great variation to an Italian classic.
I am writing this recipe right after making this baked veggie frittata for my lunch, pretty a much a weekly occurrence in my household!
I am very fond of frittata: growing up in Italy, frittata is a childhood staple for me and since my kids also love it, I have become a real whizz at it!
Today’s version is baked and made with mixed veggies cooked on the stove top and then finished in the oven.
As I mentioned, I made this for lunch but frittata is very versatile and you can have it as a breakfast omelette, a light lunch or even for dinner. I often make it as a starter at dinner parties!
Since it’s just as delicious cold as it is hot, it makes an excellent meal-prep option.
I make frittata in all sorts of ways but this one is one of my favorites as the taste is full, satisfying and fresh, all the same time
Fun fact: frittata comes from the Italian word ‘fritto’ = fried so a baked frittata may seem like a heresy! however, this is a very common way of making it in Italy: once you specify ‘al forno’ (baked) it is totally ok to call if frittata even if the preparation is truly closer to that of an omelette!
Table of Contents
Baked veggie frittata ingredients:
- 1 small sweet red pepper, diced
- 1 small yellow pepper, diced
- A handful of baby spinach leaves
- 6 large eggs
- Salt and pepper to taste
- Baking paper (to line the Dutch oven)
Instructions
Prepare the vegetables: Wash all your vegetables, then cut the red and yellow peppers into small chunks, about half a cm each.
Put a dash of olive oil in your dutch oven/ casserole dish, put all the vegetables in, season with salt and add a dash of water, then turn on the hob so that the vegetables start to cook.
I like to cover it with a lid so it cooks faster, but make sure you check regularly that nothing is sticking to the pot.
In a bowl, whisk the eggs and salt and pepper to taste and mix well.
Once your vegetables are done, pour them into the egg mixture and mix well
Oil an oven proof dish, our the mixture in it and bake in the over for about 20 minutes, until the eggs are fully cooked.
Serve warm or cold
This baked mixed veggie frittata is a simple yet delicious dish that offers great taste, texture, and nutrition. Enjoy it as a quick breakfast, a protein-rich lunch, or a light dinner alongside a crisp green salad!
Baked veggie Frittata Pin this!
.
