Baked Vegetable Frittata
A golden, fluffy baked vegetable frittata packed with roasted peppers, mushrooms, zucchini, and creamy feta. Perfect for breakfast, brunch, or a quick dinner.
Ingredients
Scale
- 8 large eggs
- 1/3 cup whole milk
- 1 cup mushrooms, sliced and sautéed
- 1 red bell pepper, sliced and roasted or sautéed
- 1/2 cup zucchini, diced and cooked
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish or line it with parchment paper.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until just blended.
- Stir in the sautéed mushrooms, roasted peppers, cooked zucchini, and half of the feta.
- Pour the egg mixture into the prepared baking dish and sprinkle the remaining feta evenly on top.
- Gently tap the dish to level out the mixture.
- Bake for 25–30 minutes, until the center is set and the top is golden. A toothpick should come out clean.
- Let rest for 5–10 minutes before slicing. Garnish with parsley if desired.
- Serve warm, room temperature, or chilled.
Notes
- Sauté vegetables first to avoid excess moisture.
- Add herbs like basil or dill for extra flavor.
- Frittata keeps well for up to 4 days in the fridge.
- Freezes great — just wrap individual slices and reheat as needed.
Find it online: https://dishmio.com/baked-vegetable-frittata/