Baked Vegetable Frittata is one of those dishes you can hardly resist. With a few tricks, you can prepare a soft, light, and tasty frittata.

Just enrich it with vegetables, replace some ingredients, choose oven baking, and you’re done.

We remind you that baking is much lighter than frying.

For the preparation, you can choose any seasonal vegetables you like: onions, bell peppers, flat green beans, asparagus, basil… For hard-textured vegetables, simply steam them for a few minutes before adding them to the egg mixture.

Feel free to decorate based on the vegetables you have available and your tastes.

The Baked Ricotta Frittata has a delicate flavor, can be prepared the day before, and, if you want to serve it as an appetizer, just cut it into small squares.

For this recipe, I provide both air fryer and oven baking instructions.

Difficulty: Very Easy
Cost: Very Cheap
Rest time: 10 Minutes
Preparation time: 10 Minutes
Portions: 4/6
Cooking methods: Electric Oven, Air Frying
Cuisine: Italian
Seasonality: All Seasons

178.92 Kcal

calories per serving

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Energy 178.92 (Kcal)
Carbohydrates 3.72 (g) of which sugars 0.88 (g)
Proteins 14.38 (g)
Fat 11.94 (g) of which saturated 6.44 (g)of which unsaturated 5.24 (g)
Fibers 1.14 (g)
Sodium 481.02 (mg)

Indicative values for a portion of 120 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 for the Baked Vegetable Frittata

6 eggs
250 g ricotta
3 tbsps grated Parmesan cheese
to taste salt
pepper
1/2 bell pepper (red and yellow)
8 asparagus
5 flat green beans
Half white onion
to taste chia seeds

Tools

Baking Pan
Steamer
Parchment Paper
Bowl
Sieve
Air Fryers

Steps for the Baked Vegetable Frittata

First, clean and wash the vegetables:
Wash the asparagus and remove the toughest part.
Slice the onion.
Cut the peppers into rings.
Trim the ends of the flat green beans.
Place the toughest vegetables in a steamer basket with a pinch of salt.
Finally, let the vegetables cool and prepare the frittata.
To keep the vegetables’ vivid and natural color, I suggest passing them through ice water, then drying them with kitchen paper.
First, let the ricotta drain in a fine-mesh sieve for at least 10/15 minutes, to remove any whey and make it less watery.
Beat the eggs until slightly foamy on the surface, then add the ricotta (after passing it through the sieve, to make it creamier) and mix.
(I used cow’s milk ricotta, but sheep’s milk ricotta can also be used).
Also add Parmesan, salt, pepper, and mix well.
The mixture should be homogeneous.
Transfer to a pan previously lined with parchment paper.
Arrange the vegetables nicely.
Add a sprinkle of chia seeds:
Finally, bake your vegetable frittata at 356°F in a preheated oven for about 20/25 minutes.
In the air fryer cook at 374°F for 13/15 minutes.
(Obviously, check because every electric oven and air fryer has its own timing).
Until it is well set.
Always do the toothpick test!
Your vegetable frittata is ready! Take it out of the oven
Enjoy your meal.