From recipetineats.com

Baked Vegetable Frittata

8 servings · 15 min prep · 70 min cook

Ingredients

For the egg mixture

• 10 eggs
• 3/4 cup cream or milk, full fat best
• 1/2 tsp salt
• 1/2 tsp pepper

For the frittata

• 1 1/2 cups shredded cheese (cheddar, tasty, or other of choice)
• 3 oz feta, crumbled
• 3 oz mushroom, sliced

For the roasted vegetables

• 2 tbsp olive oil
• 2 garlic cloves, minced
• 3/4 tsp salt
• 1/2 tsp pepper
• 1.5 tsp mixed dried herbs
• 12 oz pumpkin or butternut squash or sweet potato, 0.7" cubes
• 2 zucchinis, sliced 0.5" thick rounds
• 1 large red capsicum (bell pepper), sliced

For assembly

• olive oil for greasing

Steps

1. Preheat oven to 220°C/430°F (200°C fan).
2. Toss vegetables on tray with 2 tbsp oil, 2 garlic cloves, 1 ½ tsp mixed dried herbs, ¾ tsp salt and ½ tsp pepper. Spread out.
3. Roast 25 minutes, undisturbed (no flipping). Remove and cool for at least 5 minutes before using.

   25 min

4. Lower oven to 180°C/350°F (160°C fan).
5. Grease and line pan: Spray a 19 x 30cm / 8 x 10" rectangle or 22 cm / 9" square pan lightly with 2 tbsp oil, then line with parchment paper with overhang.
6. Egg mixture: Whisk 10 eggs, ¾ cup cream or milk, ½ tsp salt and ½ tsp pepper in a bowl.
7. Assemble: Spread 2/3 of the roasted vegetables in the prepared pan. Pour over egg mixture, sprinkle with 1 ½ cups cheese, then top with remaining vegetables.
8. Topping: Top with 3 oz feta, then 3 oz mushrooms. Drizzle mushrooms with a touch of 2 tbsp olive oil (makes it brown).
9. Bake 40 minutes until centre is just set.

   40 min

10. Rest frittata 5 minutes in the pan. Use paper overhang to lift out of pan, then slice into squares and serve.

    5 min

11. Serving later: Cool on rack and remove paper from underneath (otherwise base gets soggy). Cut then refrigerate up to 5 days, or freeze. Reheat in microwave.

Nutrition

Per serving

kcal

332

protein

15 g

carbs

7 g

fat

26 g

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