Mixed Vegetable Frittata Recipe

Introduction

This mixed vegetable frittata is a colorful, wholesome dish perfect for breakfast, brunch, or a light dinner. Packed with tender pumpkin, potato, and zucchini, it’s a satisfying way to enjoy fresh vegetables with a cheesy twist.

Ingredients

• 400 gram pumpkin, cooked
• 400 gram potato, cooked
• 1 zucchini
• 8 eggs
• 1/3 cup milk
• Salt, to taste
• Ground black pepper, to taste
• 2 tablespoons fresh basil
• 1/2 cup cheddar cheese

Instructions

1. Step 1: In a bowl, combine the cooked pumpkin, cooked potato, and sliced zucchini. Toss gently to mix the vegetables evenly.
2. Step 2: Transfer the mixed vegetables into a greased baking dish and set it aside.
3. Step 3: In a separate bowl, whisk together the eggs, milk, salt, and ground black pepper until well blended.
4. Step 4: Pour the egg mixture evenly over the vegetables in the baking dish. Sprinkle with fresh basil and cheddar cheese on top.
5. Step 5: Bake in a preheated oven at 180°C (350°F) for about 20 minutes or until the frittata is set and lightly golden on top.
6. Step 6: Remove from the oven, let it cool slightly, then serve and enjoy.

Tips & Variations

• For extra flavor, add sautéed onions or garlic to the vegetable mix before baking.
• Swap cheddar cheese for feta or goat cheese for a different taste profile.
• Use fresh herbs like thyme or parsley if basil is not available.
• Make sure the pumpkin and potato are cooked and cooled to prevent excess moisture in the frittata.

Storage

Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through. This frittata also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw vegetables instead of cooked ones?

It’s best to use cooked pumpkin and potato to ensure they are tender and the frittata cooks evenly. Raw zucchini can be used but sliced thinly.

Can I make this recipe dairy-free?

Yes, substitute the milk with a plant-based alternative and omit or replace the cheddar cheese with a dairy-free cheese option.

Mixed Vegetable Frittata Recipe

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★★★★★

4.5 from 88 reviews

• Author: Ben
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A colorful and nutritious mixed vegetable frittata combining pumpkin, potato, and zucchini with eggs, cheese, and fresh basil, baked to perfection for a wholesome meal any time of day.

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Ingredients

Scale 1x2x3x

Vegetables

• 400 gram Pumpkin, cooked
• 400 gram Potato, cooked
• 1 Zucchini, cooked

Egg Mixture

• 8 Eggs
• 1/3 cup Milk
• Salt, to taste
• Ground Black Pepper, to taste

Toppings

• 2 tablespoons Fresh Basil
• 1/2 cup Cheddar Cheese

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Instructions

1. Combine Vegetables: In a bowl, add the cooked pumpkin (400 g), cooked potato (400 g), and cooked zucchini (1). Toss everything gently to combine the vegetables evenly.
2. Prepare Baking Dish: Grease a baking dish with your preferred cooking fat or spray. Transfer the mixed vegetables into the greased dish and spread them evenly. Set aside temporarily.
3. Mix Egg Mixture: In another bowl, whisk together 8 eggs, 1/3 cup of milk, salt, and ground black pepper to taste until thoroughly combined and slightly frothy.
4. Assemble Frittata: Pour the egg mixture evenly over the vegetables in the baking dish. Sprinkle 2 tablespoons of fresh basil and 1/2 cup of cheddar cheese evenly on top to add flavor and richness.
5. Bake: Place the baking dish in a preheated oven at 180°C (350°F). Bake for approximately 20 minutes or until the eggs are fully set and the cheese is melted and slightly golden.
6. Serve: Remove from the oven, allow to cool slightly, then slice and serve warm. Enjoy your healthy and delicious mixed vegetable frittata!

Notes

• Ensure the vegetables are cooked before assembling the frittata to guarantee even cooking.
• Use fresh herbs like basil for a burst of flavor, but you can substitute with parsley or thyme as preferred.
• Feel free to add or substitute vegetables based on availability, such as bell peppers or spinach.
• To make it dairy-free, omit cheese or use a dairy-free alternative.
• Serve with a side salad or crusty bread for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: vegetable frittata, baked eggs, pumpkin frittata, potato frittata, zucchini recipe, easy breakfast, vegetarian frittata