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!
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.
1. Cream makes it silkier and richer than milk, like quiche. But milk works just fine! Full fat better than light but light is also just fine.2. Vegetable switch outs: 5 to 7 cups of any roastable vegetables of choice, OR anything else you want to put in: cooked chicken, flaked salmon (fresh or canned), ham, antipasto type things (olives, chargrilled peppers, artichokes).3. Pan size - don't get too hung up about pan size, if your pan is smaller then make yours a deep dish frittata. If there's overflow, stop pouring egg mixture in and put the leftover in a ramekin. OR use the recipe scaler (tap /click servings and slide down) - for a 20cm/8" square pan, slide down to 8 eggs.Just don't use a pan that's much larger otherwise your frittata will be disappointingly thin. 4. Nutrition per slice, 8 servings (pretty decent size piece).