Tray bake veggie frittata
1
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 12 • Difficulty: Easy
Using a baking tray is an easy way to cook up a delicious, generous-sized frittata to give you enough leftovers for tasty breakfasts or lunches throughout the week.
Ingredients
Zucchini
2 medium, thinly sliced
Yellow patty pan squash
2 individual, thinly sliced
Tomato(es)
150 g, (grape variety), halved
Red capsicum
1 medium, cut into thin strips
Egg(s)
12 medium
Skim milk
½ cup(s), (125ml)
Dried thyme
½ tsp
Light tasty cheese
¾ cup(s), grated, (90g)
Fresh chives
2 tbs, chopped
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Lightly spray a large (27cm x 40cm x 2.5cm deep) baking tray with oil. Spread vegetables in an even layer over base of prepared tray and lightly spray with oil. Bake for 15 minutes or until the vegetables are crisp-tender.
2
Reduce oven temperature to 180°C. Place eggs, milk and thyme in a large bowl. Season with salt and pepper and whisk to combine. Stir in cheese and chives. Pour mixture over vegetables on the tray, stirring to evenly distribute the cheese and chives, if necessary.
3
Bake for 15-20 minutes, until the eggs are set and top is lightly golden. Stand frittata for 10 minutes, then run a flat-blade knife around the edges to loosen. Cut into 12 slices. Serve warm or chilled.
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