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Close-up slice of roasted vegetable frittata breakfast bake with colorful peppers and zucchini on white plate

Roasted Vegetable Frittata Breakfast Bake

A simple and nutritious breakfast bake with roasted vegetables and eggs.
Imprimer la recette Pin Recipe
Temps de préparation 15 minutes
Temps de cuisson 30 minutes
Temps total 45 minutes
Portions: 6 people
Type de plat: Breakfast
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingrédients
  

For the Vegetables
  • 2 cups bell peppers, diced mixed colors
  • 1 cup zucchini, diced
  • 1 cup red onion, diced
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Frittata
  • 8 eggs
  • 1/4 cup milk or dairy-free alternative
  • 1/2 cup shredded cheese cheddar or feta

Equipment

  • Oven
  • Baking dish
  • Mixing bowl

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Toss the bell peppers, zucchini, and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes.
  3. In a bowl, whisk the eggs and milk together. Stir in the roasted vegetables and cheese.
  4. Pour the mixture into a greased baking dish. Bake for 25-30 minutes until set and golden.
  5. Let cool for 5 minutes before slicing and serving.

Nutrition

Calories: 220kcalCarbohydrates: 10gProtéines: 12gFat: 15gLipides saturés: 5gCholéstérol: 220mgSodium: 350mgPotassium: 300mgFibre: 2gSucre: 5gVitamine A: 30IUVitamine C: 80mgCalcium: 15mgFer: 8mg

Notes

You can substitute any vegetables you prefer. Leftovers can be stored in the fridge for up to 3 days.

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