Description

This Baked Vegetable Frittata is a super easy high protein recipe that is great for meal prep! Just roast the veggies, pour in the eggs and bake until golden! This frittata tastes like a delicious crustless quiche with bursts of flavorful veggies and cheese

Ingredients

Scale

1 medium zucchini – diced (about 2 cups)
1 medium red bell pepper
1.5 cups diced and peeled sweet potato or squash
1.5 cups sliced mushrooms
2 tablespoons olive oil
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
10 large eggs
¼ cup milk or cream
Salt and pepper
⅔ cup grated gruyere cheese
⅔ cup crumbled feta cheese

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Instructions

Preheat the oven to 425°F and spray a baking sheet with olive oil spray and set aside.
Add all of the chopped veggies (zucchini, bell pepper, potato, mushrooms) to a medium bowl, drizzle the olive oil over the potatoes and veggies, add the Italian seasoning, garlic powder, salt and pepper and toss well to combine.
Spread the seasoned veggies in an even layer on the baking sheet and bake in the middle rack of the preheated oven for 20-25 minutes until tender. Note: the smaller you cut the veggies the quicker they will cook so watch them.
Crack the eggs into a medium size bowl, add the milk, salt and pepper and whisk well until you no longer see the yolks.
Line an 8×8 or 9×9 pan with parchment paper. I like to also spray the parchment paper with cooking spray to prevent sticking. Make sure there is a slight overhang so you can easily lift the baked frittata from the pan once it is cooked and cooled.
Spread ¾ of the roasted veggies in an even layer in the pan.
Add 3/4 of the gruyere cheese on top of the veggies.
Pour the egg mixture over the veggies and cheese. Add the remaining cooked veggies gruyere and feta cheese in an even layer on top.
Bake for 35-40 minutes until the frittata is set in the center and around the edges.
Allow to cool for a few minutes before slicing and serving. Enjoy!