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. Moisture Control: Be sure to squeeze out excess moisture from the vegetables to avoid a soggy frittata.
Nutritional Benefits
High in Vegetables: Packed with vitamins, fiber, and antioxidants from zucchini, carrot, and potato.
Protein-Rich: Eggs provide high-quality protein to keep you full and energized.
Low in Carbs: A great option for those looking to reduce their carbohydrate intake.
Dietary Information
Vegetarian: This frittata is meat-free and suitable for vegetarians.
Gluten-Free Option: Use gluten-free flour to make this dish suitable for those with gluten sensitivities.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Why You’ll Love This Recipe
Easy and Quick: Simple to prepare with basic ingredients.
Versatile: Great for breakfast, lunch, or dinner.
Healthy: Loaded with vegetables and light on flour, making it a nutritious choice.
Customizable: Easily adaptable with different vegetables and cheeses to suit your taste.
Conclusion
This Baked Vegetable Frittata is a versatile, easy-to-make dish that’s full of flavor and nutrition. It’s the perfect way to use up leftover vegetables and makes a delicious meal any time of day. Enjoy it hot from the oven or pack it for a quick and healthy lunch!
Frequently Asked Questions
Can I add meat to this recipe?
Yes, you can add cooked bacon, ham, or sausage for extra protein.
Can I use a different type of flour?
Yes, you can use whole wheat, almond flour, or gluten-free flour as substitutes.
How do I prevent the frittata from sticking to the pan?
Use a non-stick pan or line your pan with parchment paper for easy removal.
Can I make this frittata dairy-free?
Skip the cheese or use dairy-free cheese alternatives to keep it dairy-free.
Can I prepare the mixture in advance?
Yes, you can mix the ingredients and refrigerate overnight. Bake when ready to serve.
Can I freeze the frittata?
Yes, slice and freeze individual portions for up to 2 months. Reheat before serving.
What can I use instead of eggs?
Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) as an alternative.
How do I know when the frittata is done?
It’s done when the top is golden brown, and a toothpick inserted in the center comes out clean.
Can I add fresh herbs?
Yes, herbs like parsley, dill, or basil would be a great addition for extra flavor.
Can I bake this in muffin tins?
Absolutely! Adjust the baking time to about 20-25 minutes for mini frittatas.
