'Magic' Baked Vegetable Frittata

Overhead view of someone lifting a slice of baked vegetable frittata out of a lined sheet pan of it with a wooden handled knife and blue tea towel.

5 from 5 votes

'Magic' Baked Vegetable Frittata

Use up all your fridge odds and ends in this big sheet pan baked vegetable frittata. The added flour, roasted vegetables, pesto and tasty cheeses gives it the best texture and flavor. It's also so easy to make, perfect for freezing, and very kid friendly. Great for take along events, picnics or lunches all week!

Prep Time15

Cook Time25

Total Time40

Course: snack or light meal

Cuisine: Italian

Servings: (8 to 12 depending on size of slices)

Author: Helen Schofield

Equipment

Non-stick 9x13 inch high-sided pan with lid

Ingredients

1 medium onion chopped into small pieces
1 bell pepper (capsicum), any color, chopped into small pieces
½ head broccoli chopped into small pieces
½ zucchini sliced into rounds, then halved or quartered
7 ounces cherry tomatoes chopped into halves or quarters
1½ tablespoons mixed dried herbs optional
2 tablespoons olive oil for cooking the veggies
¾ cup self raising flour (self rising flour) Or all purpose plain flour with 1 teaspoon of baking powder added
1½ cups milk preferably full fat
6 eggs
2 tablespoons mustard e.g. wholegrain, Dijon
½ teaspoon salt
½ teaspoon pepper
¼ cup pesto teaspoonfuls (regular or tomato pesto, nut free if necessary)
1 cup grated cheese e.g. sharp cheddar, or a mix of cheddar and parmesan
½ cup feta cheese crumbled (or replace with ¼ cup parmesan, and/or ricotta cheese)

cups/ounces - grams/ml

Instructions

Preheat the oven to 430F/220C and line a high-sided (about 4cm or 1.5 inches) sheet pan or baking pan (roughly 9 x 13 inches or 23cm x 33cm) with baking paper.
Spread all the chopped vegetables out on the lined sheet pan. Drizzle the olive oil over them, sprinkle over the dried herbs (if using) and toss well. Roast for around 15 minutes or until softened and starting to brown. Then turn the oven down to 375F/190C.
1 medium onion, 1 bell pepper, ½ head broccoli, 7 ounces cherry tomatoes, 1½ tablespoons mixed dried herbs, 2 tablespoons olive oil, ½ zucchini
Meanwhile, in a large jug or bowl, slowly blend some of the milk into the flour so that there are no lumps. Then whisk in the eggs, the rest of the milk, the mustard and the salt and pepper.
¾ cup self raising flour, 1½ cups milk, 6 eggs, 2 tablespoons mustard, ½ teaspoon salt , ½ teaspoon pepper
When the vegetables are cooked, use a teaspoon to dot the pesto all over them evenly. Then sprinkle over the cheeses.
¼ cup pesto, 1 cup grated cheese, ½ cup feta cheese
Carefully pour the egg and milk mixture all over the top of the vegetables and cheese on the sheet pan. Then bake for around 25 minutes, or until the top is golden and the center no longer runny.
Let cool for 10 minutes, then cut into 8 to 12 slices to serve.

Video

Notes

Pan size: A fairly deep (about 4cm or 1.5 inches) sheet pan or baking pan will work (roughly 9 x 13 inches or 23cm x 33cm).

Vegetables: Any quick-cooking vegetables are suitable e.g. asparagus, mushrooms, eggplant, as long as you chop them small. You can also use leftover roasted vegetables, meat, and even pasta and rice.

Storage: This frittata keeps really well in the fridge for up to about 4 days. It also freezes well. Simply freeze in freezer bags or between layers of baking paper in airtight containers for up to 2 months.

Reheating: Reheat individual slices in the air fryer or oven (not the microwave for best results). In an air fryer, cook for around 6 minutes at 320F/160C or until hot throughout and slightly crunchy on top. In the oven, try around 15 to 20 minutes or until the frittata is heated through well.

Nutrition