The baked frittata with autumn vegetables is a light and fluffy frittata made with seasonal vegetables – raw or cooked, including leftovers – that you can vary according to taste and availability.
A light vegetable frittata also great for clearing out the fridge.
Oil-free and baked, convenient and practical to prepare.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 2 Servings
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
It is useful to know that washing eggs removes their protective coating, making the shell more porous and easier for bacteria to penetrate. If the shell is dirty, clean it dry before storing and wash it only before use.
- 4 eggs
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste chopped parsley
- 2 button mushrooms (or prataioli)
- 1 fennel bulb
- 3 oz pumpkin (cleaned pulp (about 1/3 cup))
Suggested tools
- Bowl
- Pan for pastiera diameter 9.5 in
- Parchment paper
Preparation
Mushrooms
I used button (champignon) mushrooms.
Separate caps from stems.
If necessary, peel them.
Rinse under running water to remove any soil and dry carefully.
Slice caps and stems.Fennel
Half a bulb may be enough depending on size.
Clean the fennel: cut off the green stalks and base and remove any damaged outer leaves.
Cut in half or into quarters.
Open the layers and wash thoroughly.
Slice more or less thinly according to taste.Pumpkin
Wash the pumpkin.
Cut into slices.
Remove skin and seeds.
Sometimes, for convenience, I buy pre-cleaned pumpkin pulp in a tray.
You can add it raw or cooked, in pieces or reduced to a puree.Break the eggs into a bowl.
Add a pinch of salt for each egg and grind the pepper.
Add the chopped parsley.
Beat with a fork.
* I don’t add cheese to the eggs because I don’t enjoy that combination; feel free to add it if you like.If you use pumpkin reduced to a puree, fold it into the eggs.
Line a baking tray with parchment paper; I usually use a tart pan about 9.5 in in diameter.
Arrange the autumn vegetables on the parchment.
Pour the egg mixture into the pan over the vegetables.Preheat the oven.
Bake in a fan-assisted oven at 356°F for about 40 minutes, until golden.
Because of the vegetables, the frittata will be moist.
If you prefer it drier, remove the frittata from the oven, flip it and return it to the pan to bake for another 10 minutes.Your baked frittata with autumn vegetables is ready.
Plate it.
Enjoy!
The autumn vegetable frittata is a main course that’s easy to balance with carbohydrates, preferably wholegrain [bread, pasta or rice] and vegetables so as to compose a balanced meal or one-dish plate that helps keep blood sugar stable.
Storage, tips and variations
Vary seasonal vegetables – raw or cooked, including leftovers – according to taste and availability: for example boiled broccoli, boiled cauliflower or blanched leek.
The frittata keeps in the refrigerator for 1-2 days in an airtight container.
You can eat it cold or reheat it in the oven or in a pan.
FAQ (Questions and Answers)
About eggs
Eggs are a food with high nutritional value.
Classification of eggs by weight
XL extra large: 73 g and over; L large: from 63 g to 73 g; M medium: from 53 g to 63 g; S small: less than 53 g.Can people with high cholesterol eat eggs?
Cook and eat according to your dietary plan.
In the case of familial congenital hypercholesterolemia it is recommended not to exceed the dose of two eggs per week [source: Humanitas.it].Dialect curiosities
In Sicily the frittata is called piscirovu – pesceduovo or ‘egg fish’ – rolled on itself to resemble the shape of a fried fish but without fish.
It was prepared when fishermen returned home empty-handed and people relied on this poor but tasty recipe.
To the egg preparation they also added grated cheese and breadcrumbs.
