The oven-baked frittata with autumn vegetables is a light and fluffy frittata made with seasonal vegetables – raw or cooked, even leftovers – that you can vary according to taste and availability.
A light vegetable frittata also great for cleaning out the fridge.
Without oil and baked in the oven, easy and convenient to prepare.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
It’s useful to know that washing eggs removes their protective coating, making the porous shell more susceptible to bacteria.
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 champignon mushrooms (or white button mushrooms)
- 1 fennel
- 3 oz pumpkin (cleaned pulp)
Suggested Tools
- Bowl
- Baking Pan for traditional Italian cake diameter 9.5 inches
- Parchment Paper
Preparation
Mushrooms
I’ve used champignon or white button mushrooms.
Separate the caps from the stems.
If necessary, peel them.
Rinse under running water to remove any soil residue and dry them carefully.
Slice the caps and stems.Fennel
Half may be enough, depending on size.
Clean the fennel: cut off the green stems and base and remove any damaged outer leaves.
Cut in half or into four wedges.
Spread the leaves and wash thoroughly.
Slice as thinly as desired.Pumpkin
Wash the pumpkin.
Cut the pumpkin into slices.
Remove the peel and seeds.
Sometimes, for convenience, I buy already cleaned pumpkin – just pulp – in a container.
You can add it raw or cooked, in pieces or reduced to soup.Crack the eggs and pour them into a bowl.
Add a pinch of salt for each egg and grind the pepper.
Add the chopped parsley.
Beat with a fork.
* I do not add cheese to the egg because I don’t like the combination, feel free to add it.If you’re using the pumpkin reduced to soup, it should be incorporated into the eggs.
Line a baking tray with parchment paper, I usually use a traditional Italian cake pan of diameter 9.5 inches.
Arrange the autumn vegetables on the parchment paper.
Pour the mixture into the pan or tray over the autumn vegetables.Preheat the oven.
Bake in a fan oven at 356°F for about 40 minutes or until golden.
Due to the presence of vegetables, this is a moist frittata.
If you prefer it drier, remove the frittata from the oven, flip it, and return it to the cake pan, letting it cook for another 10 minutes.Your oven-baked frittata with autumn vegetables is ready.
Plate it.
Enjoy your meal!
The autumn vegetable frittata is an easy second course to balance with preferably whole carbohydrates [bread, pasta or rice] and vegetables to create a balanced meal or single dish that helps maintain stable blood sugar.
Storage, Tips, and Variations
Vary the seasonal vegetables – raw or cooked, even leftovers – according to taste and availability: for example boiled broccoli, boiled cauliflower or blanched leek.
The frittata can be stored 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
The egg is a food with high nutritional value.
Classification of eggs by weight
XL very large: 73 g and more; 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 cholesterol eat eggs?
Cook and eat according to your dietary plan.
In case of congenital familial hypercholesterolemia, it’s advised not to exceed two eggs a week [source: Humanitas.it].Dialectal curiosity
In Sicily, the frittata is called piscirovu – fish egg or egg fish – rolled on itself to resemble the shape of a fried fish but without fish.
It was made when fishermen returned home empty-handed and turned to this simple yet tasty recipe.
The preparation with eggs also included grated cheese and breadcrumbs.
