How To Make A Healthy And Easy Veggie Baked Frittata

This healthy baked veggie frittata turns everyday ingredients into a delightful meal that's both easy to prepare and good for you. Using any vegetables you have on hand, including cooked veggies or sautéed leftovers, this dish is a healthier alternative to traditional frittatas as it's baked, not fried. It's an ideal choice for those seeking a delicious vegetable frittata that can be enjoyed as a easy breakfast, snack or dinner, making it a versatile addition to your culinary repertoire.

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• Ingredients
• Instructions
• How to serve it
• Variation and substitution
• Using a regular pan (Commissions Earned)
• Storage
• More recipes with egg
• 📋How To Make A Healthy And Easy Veggie Baked Frittata

This healthy vegetable frittata is a versatile and easy recipe that transforms simple ingredients into a delicious meal.

Perfect for utilizing any vegetables you have on hand, including leftover veggies.

The vegetables are pre-cooked, often sautéed to enhance their flavors, then mixed with eggs and a sprinkle of cheese, creating a crustless quiche that's both satisfying and nutritious.

These are the perfect breakfast for a lazy Sunday morning, with low calorie content and high in proteins.

In Italy, we do not have eggs for breakfast, so this baked frittata recipe would be served as a delightful snack or a light dinner.

Because it's baked in silicon cupcake molds, kids can quickly grab one for a healthy afternoon snack if they're hungry.

They're also convenient to pack for lunch boxes or picnics pleasing the whole family with its easy preparation and wholesome ingredients.

For more egg recipes: fried leftover pasta, fried leftover risotto, deep fried devil eggs, zucchini fritters.

Ingredients

Here's a list of ingredients I used for this frittata, but remember, you can swap in any fresh veggies you prefer.

It is also a great way to use leftover vegetables:

• Spinach: I opt for frozen for convenience, but fresh or baby spinach works just as well.
• Mushrooms: here I use regular mushrooms, but wild mushrooms are a great choice to make the frittata a bit more fancy.
• Onion or shallot: Adds a nice depth of flavor. You can use red or yellow onion
• Bacon (optional): For a bit of extra savoriness, though you can leave it out for a vegetarian option.
• Fresh whole eggs: The base of the frittata, bringing everything together.
• Cheese: Feel free to use what you have on hand, from gruyere to mozzarella, parmesan, pecorino, provola, or ricotta.
• Salt and black pepper: Essential for seasoning.
• Olive Oil: If you choose to sauté the vegetables for added flavor.

The measurements I've provided are in the recipe card, but this isn't an exact recipe.

Feel free to adjust the amounts of vegetables or cheese to your liking, making it more or less hearty as you prefer.

Instructions

9. Bake in a preheated oven at 350°F (180°C) for about 30 minutes or until the frittatas are set and golden brown on top.

How to serve it

Serving this baked vegetable frittata is straightforward and aligns with a healthy lifestyle, as it avoids frying.

The veggies are cooked ahead and then combined with eggs and cheese, allowing for preparation even a day in advance.

This makes it perfect for picnics or as a lunch box treat.

Accompany the frittata with a fresh salad on the side.

You can add carbs to the meal with options like microwave and baked potatoes wedges, potato au gratin, Italian roasted potatoes, Vegetable stew giambotta, or tabbouleh, keeping it balanced and satisfying.

For a moist and flavorful addition, serve it with tomato sauce and sprinkle some extra Parmesan cheese on top.

This easy frittata recipe pairs wonderfully with good bread like semolina bread for those not following a low carb diet, making it a versatile dish that caters to various tastes and dietary needs.

In Italy, we do not have eggs for breakfast, so if you want to know some Italian breakfast recipes you can find the article: 22 popular Italian breakfast

Variation and substitution

Baked frittata can be made with any vegetables, though they need to be pre-cooked.

You can either use sauteed vegetables or for a healthier version boiled or steamed.

Usually, Parmesan is a great choice for adding flavor, but if you're considering different cheeses, think about the vegetables you're using.

Stronger cheeses like cheddar, Gruyere, or pecorino work well with robust veggies like mushrooms or broccoli.

For lighter vegetables such as zucchini, carrots, or green beans, go for milder cheeses like mozzarella, caciocavallo, or provola.

Additionally, for a fancy frittata, swap regular mushrooms for wild varieties like porcini or chanterelle.

Frozen or dried options are good alternatives if fresh wild mushrooms aren't available.

Remember, fresh mushrooms can be cooked along with the other veggies, but frozen mushrooms should be cooked separately to manage the excess water they release.

For tips on using dried porcini mushrooms, you might find the article "how to use dried mushrooms" helpful.

If you want to know how to pick wild mushrooms, you can read the article: Easy Chantarelle Recipe With Potato.

Using a regular pan (Commissions Earned)

I prefer to use silicon cupcake molds for this recipe, which don't need any greasing.

I use a muffin pan to ensure they stay stable while putting them in or taking them out of the oven.

If you don't have silicon molds, a regular bread loaf tin or a baking dish will do-just coat it with olive oil or cooking spray and breadcrumbs for easy release, and serve the frittata in individual slices.

Storage

To store the frittata, let it cool down completely after baking.

Once cooled, you can keep it in an airtight container in the refrigerator for up to 4 days.

If you prefer to freeze them, wrap each frittata portion individually in plastic wrap or place them in a single layer in a freezer-safe bag or container.

They can be frozen for up to 2 months.

To reheat, simply thaw in the fridge if frozen, then warm in the oven or microwave until heated through.

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