A Golden Baked Vegetable Frittata for Weekday Lunches

A Make-Ahead Baked Vegetable Frittata combines a custard base with caramelized vegetables. You roast the vegetables before they meet the eggs to build a firm texture and concentrate their sugars. The eggs bake at 350°F (180°C) until set, producing a hearty dish you can eat hot or cold.

The Roasted Vegetables

The pumpkin, zucchini, and capsicum provide an appealing combination of tastes and colors. You start by preheating the oven to 430°F (220°C). Toss the diced vegetables on a roasting tray with olive oil, minced garlic, dried herbs, salt, and pepper.

These small vegetables need high heat without flipping to create caramelized edges before the interior turns mushy. If you move or turn them during the 25 minutes in the oven, they will not brown. You can substitute five to seven cups of any other roastable vegetable you have on hand. Let the tray cool down for at least 5 minutes before assembling the dish.

The egg and cream base

To prepare the liquid base, crack ten eggs into a large bowl alongside three-quarters of a cup of cream and half a teaspoon each of salt and pepper. Whisk these ingredients until they are completely smooth. Including cream instead of milk creates a much richer, silkier custard, though you can easily swap in milk if you prefer. While lower-fat dairy functions adequately in this dish, utilizing full-fat products yields superior results.

Layering and assembly

An oversized pan causes the eggs to spread out and become thin. An 8 x 10" (19 x 30 cm) rectangle or 9" (22 cm) square pan provides the right depth. You can use a smaller pan to create a deeper frittata, and bake any overflow in a separate ramekin. Line the inside with parchment paper and leave some extra paper extending past the top edges to act as handles later.

Place roughly two-thirds of the cooled pumpkin, zucchini, and capsicum at the base of the lined pan, keeping the remaining third in reserve for the top. Pour the blended egg and cream liquid straight over this bottom layer. Next, sprinkle one and a half cups of shredded cheese evenly over the wet ingredients.

Surface toppings

You reserve some of the Roasted Vegetables for the surface to improve the visual presentation. Scatter the remaining vegetables on top of the cheese. Large sliceable mushrooms and crumbled feta add texture to the surface. Arrange the feta and mushrooms over the layered vegetables and cheese. You need to drizzle the sliced mushrooms with a little olive oil before baking so they brown instead of turning wrinkly.

Addition and substitution options

You can alter the filling based on your pantry.

• Raw, finely shredded vegetables like spinach, Brussels sprouts, or kale stir directly into the egg mixture.
• You can mix previously cooked meats, including sausage, diced ham, or shredded turkey, straight into the eggs to make the dish heartier.
• Antipasto ingredients like olives, roasted peppers, and artichokes work well as mix-ins.

Baking and cooling

Adjust the oven down to 350°F (180°C) and slide the pan inside. Bake the dish for 40 minutes until the middle is just set. To check for doneness, push a wooden skewer or a metal blade straight into the center. The eggs are fully cooked when it pulls back out clean.

Let the frittata rest in the pan for 5 minutes. Grab the paper edges and lift the dish onto a wire rack. If you cool the frittata with the parchment paper still attached underneath, the trapped moisture creates a soggy base. Pull the parchment liner away from the bottom of the eggs immediately.

Storage for lunches

You can serve the frittata warm right after baking, or pack it for lunches since it holds up perfectly without being refrigerated. The cooked dish stays good in the refrigerator for a maximum of five days. To maintain freshness, keep the frittata intact and only carve off pieces exactly when you want to eat them. Place individual squares into the freezer if you need longer storage. When you are ready for a meal, simply use a microwave to warm up the cold portions.