Baked Vegetable Frittatas

Here’s how to prepare delicious Italian-style baked vegetable frittatas, a tasty and healthy dish.

Ingredients

• 250 g of mixed vegetables (zucchini, bell peppers, spinach, carrots, etc.)
• 6 eggs
• 100 g of grated cheese (Parmesan or Pecorino)
• Salt and pepper to taste
• Extra virgin olive oil
• Fresh or dried aromatic herbs to taste (basil, parsley, thyme, etc.)
• 50 g of stringy cheese (mozzarella, scamorza, etc.), optional

Preparation

1. Preheat the oven to 180 °C.
2. Wash and cut the vegetables into small pieces or thin strips. If you are using vegetables like carrots or potatoes, you can blanch them slightly in salted water to soften them before adding them to the frittata.
3. In a non-stick pan, heat a drizzle of extra virgin olive oil and sauté the vegetables until they are tender but still crunchy. Adjust with salt and pepper and add the chopped aromatic herbs.
4. In a large bowl, beat the eggs with salt, pepper, and grated cheese until you have a smooth mixture.
5. Add the sautéed vegetables to the egg mixture and mix well.
6. Lightly oil muffin tins or a baking dish and distribute the egg and vegetable mixture. If you wish, you can add pieces of stringy cheese inside the portions to make them even more delicious.
7. Bake the vegetable frittatas for about 20-25 minutes or until they are golden brown and firm. Cooking time may vary depending on the size of the frittatas and the type of oven.
8. Let cool for a few minutes before serving.

Baked vegetable frittatas are excellent both hot and at room temperature, perfect for a buffet, a picnic, or as a light second course. Their versatility allows you to use any seasonal vegetables you have available.

Fun Facts

Baking vegetables is a great way to preserve most of the vitamins and minerals compared to boiling. Moreover, this type of preparation allows for the reduction of fat use, resulting in a lighter dish that is just as flavorful.