Mushroom Vegetable Fittatta Recipes
BAKED VEGETABLE FRITTATA
Recipe video above. Healthy, delicous protein packed frittata that's great for making ahead. Think - breakfast on the run, picnics, or lunch on demand. Keeps 5 days in the fridge or months in the freezer!Soft and custardy on the inside, flavoured with a sprinkle of cheese and feta, studded with Roasted Herb Garlic Vegetables. SWITCH the veggies with 5 - 7 CUPS OF ANYTHING you want: cooked chicken, flaked tuna or salmon (fresh or canned), other vegetables, antipasto type things. See post for more ideas!
Provided by Nagi
Categories Breakfast Brunch Freezer Friendly Lunchbox
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat oven to 220°C/430°F (200°C fan).
- Toss vegetables on tray with oil, garlic, herbs, salt and pepper. Spread out.
- Roast 25 minutes, undisturbed (no flipping). Remove and cool for at least 5 minutes before using.
- Lower oven to 180°C/350°F (160°C fan).
- Grease & line pan: Spray a 19 x 30cm / 8 x 10" rectangle or 22 cm / 9" square pan lightly with oil, then line with parchment paper with overhang. (Note 3)
- Egg mixture: Whisk eggs, cream, salt and pepper in a bowl.
- Assemble: Spread 2/3 of the vegetables in the prepared pan. Pour over egg mixture, sprinkle with cheese, then top with remaining vegetables.
- Topping: Top with crumbled feta, then mushrooms. Drizzle mushrooms with a touch of olive oil (makes it brown).
- Bake: Bake 40 minutes until centre is just set.
- Rest & serve: Rest frittata 5 minutes in the pan. Use paper overhang to lift out of pan, then slice into squares and serve.
- Serving later: Cool on rack and remove paper from underneath (otherwise base gets soggy). Cut then refrigerate up to 5 days, or freeze. Reheat in microwave.
Nutrition Facts : Calories 332 kcal, Carbohydrate 7 g, Protein 15 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 268 mg, Sodium 726 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
MUSHROOM VEGETABLE FITTATTA
Make and share this Mushroom Vegetable Fittatta recipe from Food.com.
Provided by Northern_Reflectionz
Categories Lunch/Snacks
Time 20m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- In a frying pan, saute potato, carrot, mushrooms and onion until lightly browned.
- Beat eggs with milk and add.
- Cook until you can flip it over.
- Place cheddar cheese on top of browned side of Frittatta.
- Cover and allow cheese to melt.
- Fold in two like an omlette and serve hot.
Nutrition Facts : Calories 350.8, Fat 21.1, SaturatedFat 11.1, Cholesterol 326.5, Sodium 367.4, Carbohydrate 19.5, Fiber 3.4, Sugar 3.6, Protein 21.7
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