Baked Vegetable Frittata
With a mashed potato base, this baked frittata uses cheese, evaporated milk and frozen mixed vegetables to create yummy brekkie.
Ingredients
Serves: 6
- 3 potatoes, peeled and cut into chunks
- 65g butter, cut into pieces
- 2 eggs
- 185ml evaporated milk
- 1 (500g) packet frozen mixed vegetables, thawed
- 1/2 cup (60g) cheddar cheese, grated
- 1 tablespoon (8g) dry breadcrumbs
- salt and black pepper, to taste
Directions
Preparation:30min ›
Cook:1hour ›
Extra time:10min cooling ›
Ready in:1hour40min
- Place the potatoes into a saucepan and cover with water. Bring to a boil then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Place the butter into the pot and mash the potatoes and butter with a masher until smooth.
- Preheat oven to 190 degrees C. Grease a 23 cm pie or quiche dish. Beat the eggs with evaporated milk in a bowl until well combined.
- Spoon the mashed potatoes into the prepared pie dish, smoothing the potatoes around the bottom and up the the sides of the dish with a spoon to make an even crust about 1 cm thick. Place the vegetables into the bottom of the crust and sprinkle with cheddar cheese. Pour the egg mixture over the quiche and sprinkle with breadcrumbs, salt and pepper.
- Cook in the preheated oven until a knife inserted into the centre of the frittata comes out clean, 40 to 50 minutes. Let the frittata stand for about 10 minutes before slicing into wedges for serving.
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Reviews and Ratings
Global Ratings:
(10)
Reviews in English (7)
This is a excellent recipe, so easy to make and ever so tasty. Love the way the mashed potatoes are used for the base. I changed the frozen veg to fresh ones and party precooked them. Other wise I stuck to the recipe. Will be making this one more often, maybe add some kind of meat of fish next time.Thanks for sharing , - 23 Mar 2013
It does need a little more flavor. I added rosemary to mashed potatoes and also the egg/milk mixture. I also was out of evap milk, so just used regular milk. Took longer to cook but tasted great. - 29 Jan 2010 (Review from Allrecipes USA and Canada)
This is great, I added sun dried tomatos in olive oil. - 22 Jan 2010 (Review from Allrecipes USA and Canada)