Imagine a vibrant, hearty dish that combines the best of Mediterranean flavors with the comfort of a home-cooked meal. This Baked Vegetable Frittata is a perfect blend of fresh vegetables, aromatic herbs, and melted cheese, creating a delicious and nutritious meal that’s both easy to prepare and visually stunning. Whether you’re looking for a satisfying breakfast, a light lunch, or a crowd-pleasing dinner, this frittata promises to delight your taste buds and nourish your body.
Ingredients
Vegetable Base
- 1 eggplant, cubed (approximately 250g)
- 2 zucchinis, sliced into rounds or half-moons (approximately 300g)
- 1 bell pepper, chopped (approximately 150g)
- 1 cup (240 ml) pureed tomatoes
- ½ cup (60 g) breadcrumbs
- 1 tsp Provencal herbs
- 1 tsp garlic powder
- Salt, to taste
- Black pepper, to taste
- 2 tbsp olive oil
Cheese Topping
- 60 g (2 oz) Parmesan cheese, grated
- 100 g (3.5 oz) pizza mozzarella, shredded
Step-by-Step Instructions
- Preheat and Prepare:
- Preheat your oven to 200°C (400°F).
- Line a baking sheet with parchment paper.
- Prepare Vegetables:
- Wash and chop the eggplant, zucchinis, and bell pepper into uniform pieces.
- In a large mixing bowl, combine the chopped vegetables.
- Season the Vegetables:
- Add pureed tomatoes, breadcrumbs, Provencal herbs, garlic powder, salt, and black pepper to the vegetables.
- Drizzle olive oil over the mixture.
- Toss thoroughly to ensure even coating.
- Roast the Vegetables:
- Spread the vegetable mixture evenly on the prepared baking sheet.
- Roast in the preheated oven for 20-25 minutes, stirring once halfway through.
- Vegetables should be tender and slightly caramelized.
- Add Cheese:
- Remove the roasted vegetables from the oven.
- Sprinkle grated Parmesan and shredded mozzarella evenly over the top.
- Final Baking:
- Return the baking sheet to the oven.
- Bake for an additional 10-12 minutes, or until the cheese is melted and golden brown.
- Rest and Serve:
- Remove from the oven and let the frittata rest for 5 minutes.
- Slice and serve hot.
Nutritional Information
- Servings: 4-6
- Preparation Time: 15 minutes
- Cooking Time: 35-40 minutes
- Total Time: Approximately 55 minutes
Nutritional Breakdown (per serving)
- Calories: 220-250
- Protein: 10-12g
- Carbohydrates: 15-18g
- Fat: 14-16g
- Fiber: 4-5g
Cooking Tips and Tricks
- For extra flavor, roast garlic cloves with the vegetables.
- Use a mix of colorful bell peppers to enhance visual appeal.
- Pat vegetables dry before roasting to achieve better caramelization.
- Use a non-stick baking sheet or line with parchment paper for easy cleanup.
Variations and Substitutions
- Protein Boost: Add diced chicken, ham, or tofu for extra protein.
- Dairy-Free: Replace cheese with nutritional yeast or dairy-free cheese alternatives.
- Gluten-Free: Use gluten-free breadcrumbs or almond flour.
- Vegetable Swap: Experiment with seasonal vegetables like butternut squash, asparagus, or cauliflower.
Frequently Asked Questions
Q1: Can I make this frittata ahead of time? A: Yes, you can prepare the roasted vegetables a day in advance and assemble the frittata before baking.
Q2: How long will the frittata keep in the refrigerator? A: Store in an airtight container for up to 3-4 days. Reheat in the oven for best results.
Q3: Can I freeze this frittata? A: Yes, you can freeze the frittata for up to 1 month. Thaw in the refrigerator and reheat in the oven.
Q4: Is this recipe vegetarian? A: Yes, this recipe is vegetarian. To make it vegan, substitute cheese with plant-based alternatives.
Q5: Can I use different herbs? A: Absolutely! Try Italian herbs, basil, or thyme for different flavor profiles.
Storage and Make-Ahead Tips
- Refrigeration: Store in an airtight container for 3-4 days.
- Freezing: Wrap tightly in plastic wrap and aluminum foil before freezing.
- Reheating: Best reheated in the oven at 180°C (350°F) for 10-15 minutes.
Enjoy your delicious and nutritious Baked Vegetable Frittata – a perfect meal that combines flavor, health, and simplicity!