Oven-Baked Vegetable Frittata
These are the top reasons why we adore this recipe:
- the exterior is golden brown and beautifully baked, while the interior is filled with colorful vegetables and couscous
- it's simple to make and beginner-friendly
- serve as a main dish with a big bowl of salad or cut into smaller chunks and serve for celebrations or holidays
- a lovely meatless midweek or weekend treat
- easy to make ahead (pop everything combined in the fridge, then bake the next day)
- stores well in the refrigerator or freezer
Storing and freezing
Storing Baked Vegetable Frittata is quick and straightforward. Feel free to store it in two ways. This way, you always have a quick meatless lunch or side dish ready to serve.
Place the Vegetable Frittata in an airtight container. Refrigerate for up to 3 days. Reheat well before serving.
Freeze the Baked Vegetable Frittata (chilled). Place them in an airtight container or freezer bag and place them in the freezer for up to 2 months. Before serving, defrost and reheat well in the microwave or the oven.
How to make Baked Vegetable Frittata at home (video)
Check this quick and easy video to learn how to make Baked Vegetable Frittata at home.
Big Bang stores and kitchen
We are particularly excited about our brand new partnership with Big Bang stores. Big Bang started selling beautiful, high-quality kitchens made in Germany. To celebrate that, we decided to create a series of recipes that are perfect for every kitchen, no matter the size, shape, or style.
We're starting today with a simple meatless recipe for Baked Vegetable Frittata. This recipe will also be prepared live in our first Big Bang cooking show in Europark, Maribor, on Saturday, May 17th, at 10 o'clock.
Next, try these meatless dishes
- Savoy Cabbage Rolls with Lentils
- Zucchini Roll-Ups
- Zucchini Tomato Sauce
- Zucchini Fritters
- Spanakopita (Greek Spinach Pie)
- Broccoli Fritters
Made in collaboration with Big Bang d.o.o.
METHOD
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couscous
First, cook the couscous. Add it to a deep plate, season with salt, and stir to combine. Pour the boiling water over the couscous and set aside for 5 minutes to cook.
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egg mixture
For the egg mixture, whisk together the eggs, salt, flour, baking powder, a pinch of black pepper, and milk. Beat until smooth.
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vegetables
Use seasonal vegetables that you have at home, in your garden, or you find in the store. Clean all of the vegetables. Cauliflower, broccoli, beans, and peas need to be cooked beforehand, so add them to a large pot of salted boiling water and place over medium-high heat. Leave to simmer for 5 minutes, then drain. Place a large skillet over medium heat and add the olive oil. Add the vegetables and season with salt, pepper, and oregano. Stir and pan-fry for 5 minutes, stirring occasionally. Place a rack in the middle of the oven and preheat the oven to 190 °C / 375 °F.
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bake and serve
Add the pan-fried vegetables, drained cooked vegetables, couscous, and a third of the shredded cheese to a deep baking dish (30 cm x 20 cm or 12-inch x 8-inch). Pour in the egg mixture and stir to combine. Arrange the rest of the shredded cheese on top. Cover with aluminum foil (ensure it doesn't touch the food), and place in the preheated oven. Bake for 45 minutes at 190 °C / 375 °F, then remove the foil and continue to bake for 10 - 15 minutes for the top to bake and become golden. Before serving, leave to cool slightly, for about 10 minutes, then cut into slices and serve as a main dish or side dish for a crowd.
