The baked vegetable frittata is a tasty, easy, and quick-to-prepare main course for dinner or to serve as an appetizer on special occasions. A really easy recipe where all the cleaned and chopped vegetables are placed in a bowl with beaten eggs. After mixing them, they are placed in a baking dish and then baked in the oven.
Of course, you can choose any vegetables you prefer, especially those in season. For this recipe, I used leeks, potatoes, and carrots. However, you can vary according to your taste and creativity. This baked frittata can also be prepared in advance and reheated in a microwave for a few minutes. It is also a great way to get even the little ones to eat vegetables.
Just like the baked pumpkin frittata, this recipe has also won over everyone’s palate, even the youngest who doesn’t even want to see vegetables. If you’re curious to find out how to prepare it, let’s go to the kitchen because the baked vegetable frittata will be ready in a click!
If you are interested in other frittata recipes, also read:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 348.16 (Kcal)
- Carbohydrates 8.70 (g) of which sugars 2.10 (g)
- Proteins 27.45 (g)
- Fat 22.86 (g) of which saturated 6.04 (g)of which unsaturated 6.00 (g)
- Fibers 1.37 (g)
- Sodium 796.77 (mg)
Indicative values for a portion of 145 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs
- 1 leek
- 1 potato (medium size or 2 small)
- 1 carrot
- 1/3 cup grated Parmesan
- 6 oz scamorza
- salt (to taste)
- pepper (to taste)
Tools
- Bowl
- Cutting Board
- Knife
- Baking Dish 9.5 inch
- Parchment Paper
- Colander
- Vegetable Peeler
Steps
First, clean all the vegetables. Remove the end of the leek and the most damaged outer leaf. Then cut it into rings and transfer it to a colander. Then clean the carrot with a vegetable peeler, cut it into fairly small cubes and add it to the sliced leeks. Do the same with the potatoes. It is very important to cut the vegetables into cubes or small pieces because there will be no pre-cooking in the pan. Cut this way, they will cook well in the baking dish along with the eggs.
After you have cleaned and cut the vegetables, rinse them well under water to remove any remaining dirt and pat them dry with kitchen paper or a towel. Then beat the eggs in a bowl with the grated cheese. Season with salt and pepper and then add the vegetables.
Separately, cut the scamorza into cubes and add it to the bowl with the eggs and vegetables. Then mix with a spoon so that all the ingredients are combined. Lightly grease a baking dish and then line it with parchment paper. The oil will help keep the paper in place and prevent it from moving when you distribute the egg mixture.
Pour the beaten eggs with vegetables and cheese evenly, leveling the surface well. Bake the frittata in a preheated static oven at 356°F (180°C) for the first 30 minutes and then with a fan for another 5 minutes.
After the cooking time, remove the frittata from the oven and serve it sliced, accompanied by a salad.
Variations and Tips for the Baked Vegetable Frittata
The baked vegetable frittata can be stored in the refrigerator for one or two days in a container with a lid. Moreover, it can also be prepared in advance and reheated for a few minutes in the oven or microwave, just before sitting down at the table.
FAQ Questions and Answers for the Baked Vegetable Frittata
What can I substitute these vegetables with?
You can use other seasonal vegetables of your liking. You can also add pancetta or bacon for an even tastier recipe.
