Print
📋 Oven Baked Vegetable Frittata
This oven baked vegetable frittata recipe is easy to make and adaptable too. Budget friendly, this family dinner takes under an hour and is served with just a green salad!
Course Dinner, Lunch
Cuisine International
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Servings 8
Calories 109 kcal
Author Neil
1 tablespoon olive oil Small Onion sliced 2 Garlic Cloves crushed 1 red bell pepper deseeded and sliced 150 g Frozen peas ½ teaspoon Red Chilli Flakes Freshly Ground Salt and Black Pepper 6 large eggs 3 tablespoon fat free yogurt 200 g Baby Button Mushroom sliced 75 g low fat grated cheese mozzarella / cheddar
Preheat oven to 200C Fan.
Gently heat olive oil in a non-stick frying pan and sauté the onion, garlic, and red pepper for about 3 minutes until softened. Turn off heat.
Stir in frozen peas and red chilli flakes to warm peas through.
Break the eggs into a medium mixing bowl, whisk eggs, add the yogurt, and beat together well, then season with salt and pepper.
Spray a medium-sized ovenproof quiche / flan dish with low-calorie cooking spray or wipe with a little olive oil.
Add sauteed vegetables to quiche dish and mix in sliced mushrooms.
Pour egg mixture over, season and sprinkle over the grated cheese.
Place in the centre of oven and bake for 25-30 minutes until the eggs have set and the frittata is browned, and cheese is bubbling.
Remove from the oven and allow to rest for 5 minutes. Cut into wedges and serve with a simple salad of lettuce, cucumber, spring onions and tomato.
Calories: 109 kcal | Carbohydrates: 6 g | Protein: 9 g | Fat: 6 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.01 g | Cholesterol: 125 mg | Sodium: 115 mg | Potassium: 233 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 844 IU | Vitamin C: 27 mg | Calcium: 81 mg | Iron: 1 mg