There is always a not so traditional way of making something traditional. Frittata is usually semi cooked over the stove then baked in the oven. Since none of our pans are oven safe I decided to try baking my frittatas instead. To be honest this came about because the Husband was not feeling well that day and there were some leftover mushrooms.
Oh yes and half a zucchini too. So not much thought was given into creating this dish actually. Its more like using up all the leftover vegetables I had in this gigantic baked omelette. One thing for sure though, I knew I wanted to keep this frittata vegetarian.
The result is this light, puffy and moist eggy goodness. You need almost minimal effort in making these actually and the best part, no need to worry about eggs getting stuck to the bottom of your pan!
This portion is enough to make two meals. I had it for dinner and the leftover for lunch the following day. Perfect Lunch-box that is well balanced and tasty.
1tbs olive oil
1 small onion, sliced
1 clove of garlic, chopped
1 cup of mushroom, sliced
1/2 zucchini, half moon slice
1 medium sized tomato, diced
1/2 cup milk
salt and pepper
1 tsp fresh basil, chopped
1 tsp flat leave parsley, chopped
1/2 grated cheese (I used Gouda)
Preheat oven to 200 degree Celsius.
Heat oil in a pan over medium heat and add onions. Stir fry till slightly translucent then add garlic. Fry for 1min.
Add mushroom and zucchini and fry for 1 min. Then add tomatoes and stir fry for 1 min.
In the mean time while vegetables are frying. Beat eggs, milk, parsley, basil, salt, pepper and cheese in a mixing bowl.
Line a baking pan, I used a 7 inch round spring foam pan, with baking paper. Transfer the fried vegetables in a single layer in the baking pan and gently pour the egg mixture over.
Bake for 30-35mins or until egg mixture is set and top golden. Stand for 5 minutes. Serve.