This Baked Vegetable and Chicken Frittata is a delicious and nutritious dish that combines a variety of fresh vegetables, eggs, and mozzarella cheese for a hearty, flavorful meal. Packed with zucchini, potatoes, and seasonal herbs, it’s perfect for any meal of the day, whether served as a light lunch, dinner, or brunch. The addition of mayonnaise and sour cream in the topping creates a creamy contrast to the warm, savory frittata.
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Ingredients:
For the Frittata:
- 4 chicken eggs
- 1 tsp salt
- 4 tbsp milk
- 4 tbsp wheat flour
- 1 tsp baking powder
- 28g (1 oz) spring onions, chopped
- 28g (1 oz) dill, chopped
- 1 zucchini, grated
- 3 potatoes, peeled and grated
- Water
- Olive oil for greasing
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 sweet red pepper, chopped
- 1 tsp salt
- Black pepper to taste
- 1/2 tsp Provencal herbs
- 150g (1/3 lb) mozzarella cheese, shredded
For the Topping:
- 2 tbsp mayonnaise
- 3 tbsp sour cream
- 1 clove garlic, minced
- 1 fresh cucumber, thinly sliced
Directions:
- Prepare the Vegetables:
- Grate the zucchini and potatoes.
- Chop the spring onions, dill, onion, and sweet red pepper.
- Grate the carrot and mince the garlic.
- Make the Frittata Mixture:
- In a large bowl, beat 4 eggs with 1 tsp of salt and 4 tbsp milk.
- Add 4 tbsp of wheat flour and 1 tsp of baking powder. Stir until smooth.
- Mix in the chopped spring onions, dill, grated zucchini, grated potatoes, grated carrot, and sweet red pepper.
- Season with salt, black pepper, and Provencal herbs.
- Cook the Frittata:
- Heat olive oil in a large oven-safe pan over medium heat.
- Add the chopped onion and minced garlic, sautéing until soft and fragrant (about 2 minutes).
- Pour the frittata mixture into the pan, spreading it evenly.
- Top with shredded mozzarella cheese.
- Transfer the pan to a preheated oven (180°C/360°F) and bake for 30 minutes, or until the frittata is set and golden brown on top.
- Prepare the Topping:
- In a small bowl, mix the mayonnaise, sour cream, and minced garlic.
- Slice the cucumber thinly for garnish.
- Serve:
- Once the frittata is done, remove it from the oven and let it cool slightly.
- Top with the garlic mayonnaise mixture and garnish with fresh cucumber slices.
Serving Suggestions:
- Serve with a fresh green salad for a light meal.
- Pair with roasted potatoes or a side of steamed vegetables.
- Enjoy with a warm loaf of crusty bread.
- Add a dollop of Greek yogurt or sour cream on the side for extra creaminess.
- Serve with a chilled glass of white wine for an elegant meal.
Cooking Tips:
- For a lighter version, replace half of the mozzarella cheese with a low-fat cheese.
- You can also add any leftover roasted chicken for extra protein.
- Make sure to let the frittata cool slightly before cutting for clean slices.
Nutritional Benefits:
- Eggs: High in protein, healthy fats, and essential vitamins like B12 and vitamin D.
- Zucchini: Low in calories, rich in fiber, and contains antioxidants.
- Potatoes: A good source of vitamins C and B6, potassium, and fiber.
- Mozzarella Cheese: Provides calcium and protein.
Dietary Information:
- Vegetarian-friendly (can be made with plant-based cheese).
- Gluten-free if using gluten-free flour.
Nutritional Facts (per serving):
- Calories: 280 kcal
- Protein: 12g
- Carbs: 20g
- Fat: 18g
- Fiber: 3g
- Sodium: 450mg
Storage:
- Store leftover frittata in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven before serving.
Why You’ll Love This Recipe:
- It’s a simple, one-pan meal that’s easy to prepare and full of fresh vegetables.
- The combination of eggs and mozzarella makes it both filling and delicious.
- It’s customizable—feel free to add any vegetables or leftover protein you have on hand.
- Perfect for meal prep, as it tastes great for days after it’s made!
Conclusion: This Baked Vegetable and Chicken Frittata is a versatile and satisfying dish that can be enjoyed any time of day. The mixture of eggs, vegetables, and cheese creates a comforting, balanced meal. With a simple garlic mayonnaise topping and fresh cucumber garnish, it’s a tasty and wholesome dish that is sure to become a family favorite. Perfect for busy weeknights or weekend brunch!
Frequently Asked Questions:
- Can I use other vegetables in this frittata?
- Yes! Feel free to substitute or add any vegetables like spinach, mushrooms, or bell peppers.
- Can I make this recipe ahead of time?
- Yes, you can prepare the frittata the night before, store it in the fridge, and bake it just before serving.
- How do I make this recipe dairy-free?
- Use dairy-free cheese and replace the sour cream and mayonnaise with non-dairy alternatives like coconut yogurt or avocado.
- Can I freeze leftovers?
- Yes, you can freeze leftover frittata slices in an airtight container for up to 2 months. Reheat in the oven.
- What can I serve this with?
- Pair it with a salad, roasted potatoes, or even a light soup for a complete meal.
- Can I make this without eggs?
- You can use a vegan egg substitute, such as chickpea flour or tofu, to make this frittata egg-free.
- Is this recipe gluten-free?
- Yes, it is gluten-free if you use gluten-free flour.
- How can I add more protein to this dish?
- Add cooked chicken, turkey, or even beans for extra protein.
- Can I use frozen vegetables instead of fresh?
- Yes, but be sure to thaw and drain them well to avoid excess moisture.
- What’s the best way to reheat this frittata?
- Reheat in the oven at 180°C (350°F) for 10 minutes, or microwave for 2-3 minutes until heated through.