Healthy Vegetable frittata with fresh tomato salad.
This healthy oven baked vegetable frittata is light and fluffy and full of so much goodness!
It’s perfect for lunch, dinner or for your kids lunchbox.
There are two ways of cooking frittata; on the stovetop would be the traditional Italian way. Cooked just enough so that the egg starts to set on the bottom and then finished off under a hot grill.
The second way is in the oven. Both ways turn out equally delicious. In this recipe Im going for option number 2. The frittata can be placed in the oven and you don’t have to worry about it until It’s cooked.
What is frittata?
Frittata is an Italian dish similar to an omelette or a crustless quiche. It’s made with eggs, cheese, vegetables and occasionally meat.
Frittata is derived from the word friggere and translates to fried because frittata is traditionally cooked in a fry pan.
Frittata can be served warm or at room temperature and they are usually made for lunch or a side but It also makes for a healthy light dinner paired with my fresh tomato salad.
I’m going to give you step by step instructions to make a healthy vegetable frittata that is baked not fried. It still tastes as delicious as the fried version but It’s a healthier option.
Why I love this Healthy vegetable frittata!
- I Love that it all comes together so easily and whilst the frittata is cooking away in the oven I have time to prepare the delicious tomato salad!
- The tomato salad pairs perfectly with the frittata. It can be served on the side but I love to serve it right on top of the frittata so all the lovely juices seep in and give the frittata even more flavour.
- It’s such a great dish to have up your sleeve not only for lunch and dinner but think kids lunchboxes, picnics, grazing boards and platters.
What you need for this vegetable frittata
- Leek: part of the onion family, I love using leeks because of their sweetness.
- Super green vegetables: Silverbeet, spinach, zucchini and peas provide so much healthy goodness.
- large free range eggs: after all, eggs is what frittata is all about!! I also add a splash of milk in with my eggs as it gives the frittata the extra creaminess.
- Cream: you can use thickened cream or pouring cream.
- Tasty cheese and parmesan cheese for extra flavour and further helping to bind everything together!
- Feta cheese: I use Greek style feta for this recipe because It’s crumbly and we want to crumble it over the top just before baking.
What you need for the tomato salad
- Mixed colour cherry tomatoes: I love how in summer there’s so much more varieties of tomatoes available. If you can’t find mixed colours just grab a punnet of the red cherry tomatoes.
- Fresh basil because basil and tomatoes go so well together
- Red onion: whilst red onion can be overpowering at times if you cut it super thin it will give you a more subtle flavour.
- Toasted pine nuts: If you eat pine nuts on their own they can give a bitter taste but when added to salads or dishes they become sweeter and give a kind of buttery taste.
- Balsamic vinegar and olive oil to dress the salad
How to make Frittata in the oven
This healthy, oven baked frittata is really easy to make. Here are step by step instructions to guide you through.
Step 1
Heat oil in a frying pan over medium heat. Add the leek and cook, for 2-3 minutes or until you see it starting to soften. Add greens to the pan and cook for further 2 minutes until the silverbeet and spinach start to wilt. Allow to cool slightly. (This way when we add the egg it won’t scramble.)
Step 2
meanwhile, preheat oven to 200°C. Grease and line a 20cm x 30cm slice pan with baking paper.
Step 3
In a bowl or medium size jug, whisk eggs and cream then add the cheese and season well.
step 4
Transfer the vegetables to the prepared dish and pour cream mixture over the top. Crumble over the feta. Bake for 20-25 minutes or until golden and cooked all the way through.
If you insert a knife in the centre you should not see any runny egg. If this is the case, return the frittata to the oven for a few more minutes until completely set.
How to Assemble the tomato salad
Whilst your frittata is in the oven you can prepare the tomato salad. It is so simple you will have it done in 5 minutes flat!
Step 1
Start by lightly toasting the pine nuts in a dry pan on low-medium heat. Once you start to smell the nuts they are ready. Remove from heat and set aside
Step 2
Halve the cherry tomatoes and place in a medium size serving bowl along with the onion and basil leaves.
Step 3
Add the balsamic vinegar and olive oil and season to perfection. Gently toss the salad until combined.
Serving your frittata
I love to serve the baked frittata right from the tin. Allow to cool slightly before spooning over the tomato salad and scattering over the pine nuts.
Those wonderful flavours and juices from the salad will seep into the frittata giving it even more flavour!
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Easy oven baked frittata with fresh tomato salad
Ingredients
- 1 leek trimmed and finely sliced
- 1 bunch silverbeet stems removed and shredded
- 200 g baby spinach leaves
- 1 zucchini grated
- 1 cup frozen peas
- 300 ml thickened cream
- 1 cup tasty cheese grated
- 200 g feta cheese
For the tomato salad
- 1 punnet mixed colour cherry tomatoes halved
- ¼ red onion finely sliced
- small bunch fresh basil leaves picked
- 1 tbs balsamic vinegar
- 2 tbs extra virgin olive oil
- ¼ cup pine nuts toasted
Instructions
- Heat oil in a frying pan over medium heat. Add the leek and cook, for 2-3 minutes or until you see it starting to soften. Add silverbeet, spinach, zucchini and peas to the pan and cook for further 2 minutes until the silverbeet and spinach start to wilt. Allow to cool slightly.
- Preheat oven to 200°C. Grease and line a 20cm x 30cm slice pan with baking paper.
- In a bowl or medium size jug, whisk eggs and cream then add the cheese and season well.
- Transfer the vegetables to the prepared dish and pour cream mixture over the top. Crumble over the feta. Bake for 20-25 minutes or until golden and cooked all the way through.
For the tomato salad
- Halve the cherry tomatoes and place in a bowl along with the onion and basil leaves.
- Add the balsamic vinegar and olive oil and season to perfection. Gently toss the salad until combined.
- Allow the frittata to cool slightly before spooning the tomato salad over the top and scattering over the pine nuts.
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