Baked Vegetable Frittata

Baked Vegetable Frittata

Get ready to indulge in a delicious and nutritious breakfast or brunch dish that’s packed with flavorful vegetables and protein-rich eggs! Baked Vegetable Frittata is a versatile and easy-to-make recipe that’s perfect for any time of day.

Ingredients (Serves 2-3)

1 zucchini, grated

1 potato, grated

1 carrot, grated

1/4 onion, finely chopped

3 eggs

1 tbsp flour

Salt & pepper to taste

1. Shredded cheese (optional)

Directions
Preheat the Oven:
Preheat your oven to 375°F (190°C).

Prepare the Vegetables:
Grate the zucchini, potato, and carrot. Finely chop the onion. Place the grated vegetables in a clean kitchen towel and squeeze out any excess moisture.

Combine Ingredients:
In a large bowl, combine the grated vegetables, chopped onion, eggs, flour, salt, pepper, and shredded cheese (if using). Mix well until all ingredients are fully incorporated.

Pour and Bake:
Pour the mixture into a 6-inch non-stick cake pan or any oven-safe dish. Smooth the top with a spatula for even baking.

Bake:
Place the pan in the preheated oven and bake for 1 hour, or until the frittata is golden brown on top and cooked through.

Cool and Serve:
Allow the frittata to cool slightly in the pan before slicing. Serve warm, and enjoy!

Serving Suggestions
Serve with a side salad or crusty bread for a complete meal.
Top with a dollop of sour cream or a sprinkle of fresh herbs like parsley or chives.

Cooking Tips
Cheese Options: Use shredded cheddar, mozzarella, or Parmesan for added flavor.
Vegetable Variations: Feel free to add or substitute with other vegetables like bell peppers, spinach, or mushrooms.

Nutrition Information (per serving):

 Calories: 250-300
Protein: 20-25g
. Fat: 15-20g
Saturated Fat: 5-7g
Cholesterol: 180-200mg
Sodium: 250-300mg
Carbohydrates: 10-15g
Fiber: 5-7g
Sugar: 5-7g