Zutaten für Baked Vegetable Frittata
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Zubereitung von Baked Vegetable Frittata
- Preheat oven to 350°F (175°C). Grease a deep 22cm round cake pan and line the base with baking paper.
- Cut 2 medium potatoes into small (1cm) cubes.
- Heat 1 tablespoon olive oil in a large non-stick pan over medium heat. Add the potatoes and 1 medium chopped onion. Cook for 10-12 minutes, or until potatoes are tender but not browned.
- Steam 1 cup broccoli florets and 1 red bell pepper (chopped) until tender-crisp (about 5 minutes).
- Gently combine the potato mixture with the steamed broccoli and bell pepper. Pour into the prepared pan.
- In a large bowl, whisk together 6 large eggs, 1/2 cup milk, 1/4 cup grated cheddar cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the egg mixture evenly over the vegetables in the pan.
- Bake for 45-50 minutes, or until the frittata is set and golden brown on top.
- Let stand for 10 minutes before carefully turning out onto a serving plate.
- Serve warm or at room temperature. Garnish with fresh herbs (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
18g
Fat
21g
Carbs
8g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Omelets And Frittatas Breakfast Lunch Main Dish Side Dishes Eggs Dairy Vegetables Australian Oven Potluck Picnic Vegetarian Cheese Eggs Dietary Low Sodium Low Calorie Low Carb Low In Something Brunch To Go Equipment 4 Hours Or Less
