📋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.

Course Main Course

Cuisine Italian

Keyword baked frittata, wild mushrooms cupcakes, wildmushrooms frittata

Prep Time 10

Cook Time 50

Resting time 30

Total Time 1 30

Servings cupcakes

Calories 116kcal

Author Laura Tobin

Equipment

Ingredients

½ lb mushrooms chantarelle, porcini or normal mushrooms
½ lb spinach or any other vegetables
1 onion
5 fresh eggs
½ cup freshly grated Parmesan
½ cup bacon
salt
black pepper
2 tablespoon extra virgin olive oil

US Customary - Metric

Instructions

Sauté the vegetables

Sauté the onion and bacon in a pan over medium-high heat until they're nicely browned.
1 onion, ½ cup bacon, 2 tablespoon extra virgin olive oil
Stir in the spinach and let it wilt.
½ lb spinach
Add the mushrooms towards the end, seasoning everything with a pinch of salt.
½ lb mushrooms
Transfer the cooked vegetables to a large bowl and allow them to cool to room temperature.

Prepare the frittata

Fold the grated cheese in the cooled cooked vegetables and season with some black pepper.
½ cup freshly grated Parmesan, salt, black pepper
Combine the cooled sauté veggies with the beaten egg, ensuring they're evenly mixed.
5 fresh eggs
Place the silicon cupcake molds into a muffin pan to stabilize them
Spoon the egg mixture into each 12 silicon cupcake mold, filling them evenly.

Bake them

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.
Serve warm or at room temperature

Video

Notes

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.
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.

Nutrition