Grammy's Kitchen · Frittata · Baked Vegetable Frittata
One of 55 frittata recipes we measured
79 cooks on www.recipetineats.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| dairy | 36% | 16% |
| fat | 5% | 5% |
| protein add | 54% | 28% |
| vegetables and beans | 194% | 60% |
| salt | 2% | 0% |
| aromatics | 1% | 16% |
| liquid | 36% | 15% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 500 g | 10 eggs |
| 178 g | 3/4 cups cream or milk (, full fat best (Note 1)) |
| 3 g | 1/2 tsp salt and pepper, each |
| 170 g | 1 1/2 cups shredded cheese ((cheddar, tasty, or other of choice)) |
| 100 g | 100g/3 oz mushroom, sliced ((I used 1 large, optional)) |
| 100 g | 100g / 3oz feta (, crumbled (optional)) |
| 27 g | 2 tbsp olive oil |
| 6 g | 2 garlic cloves, minced |
| 4 g | 3/4 tsp salt |
| 1 g | 1/2 tsp pepper |
| 1.5 tsp mixed dried herbs ((or use any of choice)) | |
| 350 g | 350g / 12oz pumpkin (, butternut or sweet potato, 1.7cm / 0.7" cubes) |
| 400 g | 2 zucchinis (, sliced 1.25 / 0.5" thick rounds) |
| 120 g | 1 large red capsicum ((bell pepper), sliced) |
Method: 11 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“An absolute winner. Used up some left over roasted veg and chicken. I also had a box of eggs from a friends chickens that had to be used. I dotted top of frittata with a tub of mini goats cheese balls and they melted in beautifully. Brother in law over from ” — a cook, 5.0★
“I did make a few changes (some accidentally, some on purpose). Forgot the garlic with the roasted veggies, added bacon, skipped the feta (my mum doesn't like feta...I know, I find it strange too) and added cherry tomatoes. Used Rosemary as the herb for the roa” — a cook, 5.0★