Vegetarian Garden Frittata Recipe

About this recipe

A wholesome and flavorful baked frittata packed with fresh vegetables and topped with tomatoes and Parmesan, perfect for a satisfying dinner.

Ingredients

• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 450G Pack'D Organic Broccoli Florets
• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Cooks & Co Sliced Mushrooms
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 1 Block Greek Feta Cheese 900g
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Doves Farm Organic Chickpea Flour
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Steam 1 1/2 cups of broccoli and 1 cup of carrots for 10 minutes until tender.
2. 2. In a large bowl, beat together 4 eggs, 4 servings of liquid egg substitute, 1 cup of shredded cheese, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper until well combined.
3. 3. Stir the steamed broccoli and carrots along with 1 cup of sliced mushrooms into the egg mixture.
4. 4. Spray a 10-inch round baking pan with non-stick cooking spray.
5. 5. Pour the egg and vegetable mixture into the prepared pan, spreading it evenly.
6. 6. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the eggs are set and a knife inserted in the center comes out almost clean.
7. 7. Arrange 6 thin slices of tomato on top of the baked frittata and sprinkle with 1 tablespoon of grated Parmesan cheese.
8. 8. Broil the frittata for 1-2 minutes until the cheese is melted and slightly golden. Serve warm.