Recipe: Vegetarian Frittata Bake
When we’re looking for Yumbox recipes, there’s only one place we go: @schoollunchbox. Recipe creator and father-of-two (not to mention Mini Hippo ambassador) George Georgievski has so many great ideas, he’s filled up four cookbooks.
This vegetarian frittata bake is just one of those great ideas.
“These frittata slices freeze really well and are perfect for batch cooking,” says George. “This recipe enables you to get creative with a heap of veggies, so get ready to tap into your inner artist.”
Makes 8
Ingredients
- 10 eggs
- 250 ml (1 cup) thickened cream
- 1 teaspoon sea salt
- 1 tablespoon dried oregano
- 125 g (1 cup) grated tasty cheese
- 150 g (1 cup) crumbled feta
- 1 large mushroom, finely sliced
- 1 zucchini, finely sliced
- ½ red capsicum, finely sliced
- ½ green capsicum, finely sliced
- ½ yellow capsicum, finely sliced
- 150 g (¾ cup) tiny tom tomatoes
- 1 tablespoon extra-virgin olive oil
Directions
You can cook the frittata in an air fryer or the oven. If cooking in the oven, preheat to 180°C. Line a large rectangular baking dish (roughly 30 cm x 22 cm) with baking paper.
Now, grab a large mixing bowl and have fun cracking in 10 eggs – this is where I practice my one-handed egg cracking. Use a whisk to lightly mix in the cream, salt and oregano until it just becomes creamy (not over-the-top soufflé creamy).
Pour three-quarters of the egg mixture into the tray, then add half the tasty cheese and half the crumbled feta. Start decorating the tray with the veggies, you can assemble in colour order or even create a picture – be as creative as you want. You can drop the tiny tomatoes from a distance for some salt bae vibes.
Slowly pour the remaining egg mixture on top of the veggies, then add the remaining cheeses. Drizzle the olive oil on top (especially over the mushrooms). Turn your oven down to 165°C and pop the tray in. Bake for around 35 minutes – it will have a focaccia bread vibe when done. If using an air fryer, cook at 160°C for 20–22 minutes.
Allow the frittata to cool in the tray before slicing into eight lunchbox portions. Pop one portion in the lunchbox and freeze the rest for another time.
TIPS: This bake keeps well in an airtight container in the fridge for 5 days or frozen for up to a month. To defrost, place the frozen portions in the fridge the night before use.