These frittata slices freeze really well and are perfect for batch cooking. This recipe enables you to get creative with a heap of veggies, so get ready to tap into your inner artist.
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Vegetarian Frittata Bake
TIPS
This bake keeps well in an airtight container in the fridge for 5 days or frozen for up to a month. To defrost, place the frozen portions in the fridge the night before use.
Dairy free
Use plant-based cream or yoghurt instead of the thickened cream and plant-based cheddar and feta.
Fussy eaters
Adjust this recipe with any combination of your kid’s favourite veggies to accommodate picky eaters.
Metric
Ingredients
10
eggs
237 ml
thickened cream
5 ml
sea salt
15 ml
dried oregano
237 ml
grated tasty cheese
237 ml
crumbled feta
1
large mushroom, finely sliced
1
zucchini, finely sliced
1/2
red capsicum, finely sliced
1/2
green capsicum, finely sliced
1/2
yellow capsicum, finely sliced
177 ml
tiny tom tomatoes
15 ml
extra-virgin olive oil
Ingredients
10
eggs
1 cup
thickened cream
1 teaspoon
sea salt
1 tablespoon
dried oregano
1 cup
grated tasty cheese
1 cup
crumbled feta
1
large mushroom, finely sliced
1
zucchini, finely sliced
1/2
red capsicum, finely sliced
1/2
green capsicum, finely sliced
1/2
yellow capsicum, finely sliced
3/4 cup
tiny tom tomatoes
1 tablespoon
extra-virgin olive oil
Directions
You can cook the frittata in an air fryer or the oven.
If cooking in the oven, preheat to 180°C. Line a large rectangular baking dish (roughly 30 cm x 22 cm) with baking paper.
Mark as complete
Now, grab a large mixing bowl and have fun cracking in 10 eggs – this is where I practice my one-handed egg cracking.
Use a whisk to lightly mix in the cream, salt and oregano until it just becomes creamy (not over-the-top soufflé creamy).
Mark as complete
Pour three-quarters of the egg mixture into the tray, then add half the tasty cheese and half the crumbled feta.
Start decorating the tray with the veggies, you can assemble in colour order or even create a picture – be as creative as you want. You can drop the tiny tomatoes from a distance for some salt bae vibes. Slowly pour the remaining egg mixture on top of the veggies, then add the remaining cheeses. Drizzle the olive oil on top (especially over the mushrooms).
Mark as complete
Turn your oven down to 165°C and pop the tray in.
Bake for around 35 minutes – it will have a focaccia bread vibe when done. If using an air fryer, cook at 160°C for 20–22 minutes.
Mark as complete
Allow the frittata to cool in the tray before slicing into eight lunchbox portions.
Pop one portion in the lunchbox and freeze the rest for another time.
Mark as complete
Nutrition per serving
| Amount per serving | |
|---|---|
| Calories | 200 kcal |
| Carbohydrates | 10g |
| Fiber | 2g |
| Protein | 15g |
| Fat | 12g |