Oven-baked frittata with vegetables is easy to make and is delicious both hot and freshly prepared as well as at room temperature. The vegetable oven-baked frittata is perfect to take to work for lunch or to use as a sandwich filling instead of cold cuts. For baking the simple oven-baked frittata, I used a 10.5-inch glass tart pan ( like this ONE) obviously you can also use a rectangular pan. The quantities of vegetables I used for the tall and fluffy oven-baked frittata are indicative; they are the ones I used, but you can obviously also vary them according to the vegetables you prefer. I recommend looking at all my frittata recipes I am sure you will find other recipes to try. Now let’s see how to make the oven-baked frittata with vegetables and if you try it, let me know. Barbara

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Difficulty: Very easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Oven, Microwave, Air Frying
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing oven-baked frittata with vegetables

6 eggs
1 Tropea red onion
Half red bell pepper
1 zucchini (small)
1 potato
10 olives
10 cherry tomatoes
2.8 oz peas (frozen are also fine)
leaves basil
to taste salt
to taste extra virgin olive oil
0.4 cup water

Tools

1 Tart mold

How to prepare oven-baked frittata with vegetables

Let’s start preparing the Oven-baked frittata with vegetables, clean all the vegetables, cut the Tropea red onion into pieces,
the red bell pepper into pieces,
the zucchini in half and then into pieces,
peel the potato and cut it into chunks as well,
the olives into slices
and the cherry tomatoes in half.
Pour all the freshly cut vegetables into a large pan, also add fresh or frozen peas
and season with oil
and salt.
Finish with some torn basil leaves,
pour the water
and put on the flame to cook for 15 minutes, stirring occasionally.
When the vegetables are cooked, remove from the heat and let them cool, and in the meantime pour the eggs into a bowl, add a dash of extra virgin oil,
a pinch of salt
and beat them very well with a fork.
Line the pan with parchment paper and oil it a little, pour the vegetables
and the beaten eggs,
spread so that the eggs and vegetables are well distributed.
Bake in a static oven already hot at 356°F for 30 minutes or in the microwave at 1382°F for 10 minutes, obviously you will need a tray suitable for microwave cooking, alternatively, you can cook in an air fryer at 392°F for 10 minutes. When the Oven-baked frittata with vegetables is ready, remove it from the oven, cut it into wedges, and serve hot or at room temperature.