Easy Vegetable Egg Bake (Printable Version)
Whisked eggs combined with sautéed vegetables and a creamy sauce create a satisfying, savory dish.
# Ingredients Required:
→ Frittata Base
01 -
6 large eggs (adjust to 8 for a 30 cm skillet)
02 -
60 ml unsweetened almond milk or alternative milk
03 -
2 garlic cloves, finely minced
04 -
1/4 teaspoon sea salt, plus extra for seasoning
05 -
Freshly ground black pepper, to taste
06 -
Extra-virgin olive oil, for drizzling
→ Customizable Fillings
07 -
240 ml mixed vegetables (spinach, bell peppers, mushrooms, zucchini, asparagus, onions, sun-dried tomatoes, potatoes), chopped
08 -
120 ml cheese (feta, cheddar, pepper jack, or vegan alternative), shredded or crumbled
09 -
120 ml cooked proteins (ham, chorizo, or plant-based meat), optional
10 -
Olives, optional
11 -
Fresh herbs (parsley, basil, chives) for garnish
→ Easy Cream Sauce
12 -
15 g butter or olive oil
13 -
1 garlic clove, minced
14 -
180 ml heavy cream or non-dairy alternative
15 -
30 g grated Parmesan cheese or 2 tablespoons nutritional yeast
16 -
Pinch of sea salt
17 -
Black pepper, to taste
# Guide to Cooking:
01 -
Preheat oven to 200°C if finishing in the oven. Drizzle olive oil in a nonstick or cast iron skillet (20–30 cm) and heat over medium. Chop vegetables, shred cheese, and mince garlic for efficient assembly.
02 -
Add additional olive oil to the heated skillet and sauté vegetables starting with those requiring longer cooking times. Stir in minced garlic during the final minute. Season with salt and pepper. Cook until vegetables are tender yet vibrant.
03 -
In a bowl, whisk eggs with almond milk, sea salt, and black pepper until frothy. Optionally fold in cheese or herbs to enhance flavor depth.
04 -
Pour egg mixture over the sautéed vegetables in the skillet. Gently tilt to distribute evenly. Cook over medium-low heat for 3 to 5 minutes until the base sets and the top is slightly wet. Run a spatula along the edges to prevent sticking.
05 -
If oven-safe, transfer skillet to the preheated oven for 7 to 10 minutes until puffed and golden. Alternatively, cover and cook on low heat on the stovetop until fully set. Let rest off heat for a few minutes before slicing.
06 -
While resting, melt butter or heat olive oil in a saucepan over medium heat. Sauté garlic until fragrant. Whisk in cream and gently simmer. Stir in Parmesan or nutritional yeast until smooth. Season with salt and pepper, then remove from heat.
07 -
Carefully loosen edges of the skillet and transfer frittata to a cutting board. Slice into wedges, plate, drizzle generously with cream sauce, and garnish with fresh herbs or additional cheese. Serve immediately for optimal flavor.
# Extra Suggestions:
01 -
Use a well-seasoned cast iron or nonstick skillet for easy release. Adjust vegetables and proteins seasonally for variation.