Oven Baked Western Frittata Recipes

BAKED VEGETABLE FRITTATA

Baked Vegetable Frittata image

Recipe video above. Healthy, delicous protein packed frittata that's great for making ahead. Think - breakfast on the run, picnics, or lunch on demand. Keeps 5 days in the fridge or months in the freezer!Soft and custardy on the inside, flavoured with a sprinkle of cheese and feta, studded with Roasted Herb Garlic Vegetables. SWITCH the veggies with 5 - 7 CUPS OF ANYTHING you want: cooked chicken, flaked tuna or salmon (fresh or canned), other vegetables, antipasto type things. See post for more ideas!

Provided by Nagi

Categories Breakfast Brunch Freezer Friendly Lunchbox

Time 1h25m

Number Of Ingredients 14

Ingredients

10 eggs
3/4 cups cream or milk (, full fat best (Note 1))
1/2 tsp salt and pepper, each
1 1/2 cups shredded cheese ((cheddar, tasty, or other of choice))
100g/3 oz mushroom, sliced ((I used 1 large, optional))
100g / 3oz feta (, crumbled (optional))
2 tbsp olive oil
2 garlic cloves, minced
3/4 tsp salt
1/2 tsp pepper
1.5 tsp mixed dried herbs ((or use any of choice))
350g / 12oz pumpkin (, butternut or sweet potato, 1.7cm / 0.7" cubes)
2 zucchinis (, sliced 1.25 / 0.5" thick rounds)
1 large red capsicum ((bell pepper), sliced)

Steps:

Preheat oven to 220°C/430°F (200°C fan).
Toss vegetables on tray with oil, garlic, herbs, salt and pepper. Spread out.
Roast 25 minutes, undisturbed (no flipping). Remove and cool for at least 5 minutes before using.
Lower oven to 180°C/350°F (160°C fan).
Grease & line pan: Spray a 19 x 30cm / 8 x 10" rectangle or 22 cm / 9" square pan lightly with oil, then line with parchment paper with overhang. (Note 3)
Egg mixture: Whisk eggs, cream, salt and pepper in a bowl.
Assemble: Spread 2/3 of the vegetables in the prepared pan. Pour over egg mixture, sprinkle with cheese, then top with remaining vegetables.
Topping: Top with crumbled feta, then mushrooms. Drizzle mushrooms with a touch of olive oil (makes it brown).
Bake: Bake 40 minutes until centre is just set.
Rest & serve: Rest frittata 5 minutes in the pan. Use paper overhang to lift out of pan, then slice into squares and serve.
Serving later: Cool on rack and remove paper from underneath (otherwise base gets soggy). Cut then refrigerate up to 5 days, or freeze. Reheat in microwave.

Nutrition Facts : Calories 332 kcal, Carbohydrate 7 g, Protein 15 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 268 mg, Sodium 726 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

WESTERN FRITTATA

Western Frittata image

Recipe from 400 Calorie Fix cookbook. According to the authors, each serving provides 280 calories, 17 g of fat, 16 g carbohydrates, and 19 g protein when made with eggs. Using egg substitute cuts out 80 calories.

Provided by Amanda Beth

Categories Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

1/2 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
2 large eggs or 1/2 cup egg substitute
2 tablespoons nonfat milk
2 tablespoons grated parmesan cheese
2 tablespoons salsa

Steps:

Coat an oven proof skillet with cooking spray. Heat the skillet, then add olive oil. Cook onion and pepper until lightly browned, about 5-7 minutes.
Whisk eggs and milk together. Add to skillet and cook for 1 minute without stirring. Remove from heat.
Sprinkle egg mixture with cheese. Broil until cheese is browned and top of frittata is firm, about 1-2 minutes.
Slice into 4 wedges and top with salsa.

Nutrition Facts : Calories 311.5, Fat 19.4, SaturatedFat 5.9, Cholesterol 381.4, Sodium 505.1, Carbohydrate 15.6, Fiber 3.1, Sugar 8.2, Protein 19.4

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