Mediterranean Baked Frittata
This is an easy recipe for a simple, gluten-free dinner. You just chop all the vegetables and let the oven do the rest of the work!
Servings: 3 - 4
Ingredients
- 2 medium potatoes, diced
- 1 eggplant, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 to mato, diced
- ½ onion, sliced
- 1 garlic clove, minced or finely chopped (or whole for milder flavor)
- 2 bay leaves
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- Salt and pepper to taste
- ¼ cup olive oil
- 5 large eggs
- ½ cup chopped parsley
- Optional: ¼ cup grated parmesan
Instructions
- Preheat oven t 390°F (200°C)
- Transfer all the vegetables, oil, and the rest of the ingredients, except the eggs, parsley, and parmesan (if using) in a pan or casserole, approximately 12x8 inches (30x20 cm).Mix well, cover with foil and bake for 1 hour.
- Remove foil and bake for 15 more minutes or until vegetables are caramelized with brown spots and potatoes are fork tender.Remove bay leaves (and garlic clove if you left it whole) and discard them. Sprinkle parsley over the vegetables.
- Beat the eggs with the parmesan in a bowl and pour over the vegetables. Shake gently to distribute evenly.Lower oven temperature to 320°F (160°C) and bake for 20-25 minutes or until set.
- Eat!
Notes
You can make this recipe in a skillet by sautéing all the vegetables until soft, and save a lot of time, by I prefer baking them since this way I let the oven do all the work.
