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How to cook Vegetable Frittata /Chef Mooney /The Sunday bake

Vegetable Frittata

Servings: 4

Ingredients
  • 1 cup capsicum, diced
  • 1 cup potato, diced
  • 1 cup onion, diced
  • 1 cup zucchini, diced
  • 1 cup mushrooms, sliced
  • 1 cup pumpkin, diced
  • 1 cup cherry tomatoes
  • Olive oil, for cooking
  • 6 whole eggs
  • Mozzarella cheese, to taste
  • Parmesan cheese, to taste
  • Goat cheese, to taste
  • Salt, to taste
  • Black pepper, to taste
  • Fresh dill, to taste
Method
  1. Prepare the vegetables. Dice the potato, capsicum, onion, zucchini and pumpkin. Slice the mushrooms and set aside the cherry tomatoes.
  2. Cook the potatoes. Heat a medium-high pan and add a little olive oil. Add the potatoes and cook for approximately 1 minute.
  3. Add the mushrooms. Add the mushrooms to the pan and continue cooking.
  4. Season. Add salt and black pepper to taste.
  5. Add the vegetables. Add the capsicum, onion and pumpkin. Allow the vegetables to cook gently for a couple of minutes.
  6. Add the zucchini. Stir in the zucchini and continue cooking until the vegetables begin to soften.
  7. Add dill. Add some fresh dill and stir through the vegetables.
  8. Add the eggs. Beat the 6 whole eggs and pour them over the cooked vegetables.
  9. Add the toppings. Arrange the cherry tomatoes over the top and finish with mozzarella, Parmesan and goat cheese.
  10. Finish with herbs. Sprinkle additional fresh dill over the top. Basil or another fresh herb can also be used.
  11. Bake. Transfer the pan to an oven and bake at 180°C / 356°F for approximately 15–20 minutes, or until the frittata is cooked through and set.
  12. Cool and release. Remove the frittata from the oven and allow it to cool on a cooling rack. Run a rubber spatula around the edge of the pan to loosen the frittata.
  13. Turn out. Place a plate over the pan and carefully flip the frittata onto the plate. Place the presentation plate over it and flip it again so the frittata is positioned correctly for serving.
  14. Serve. Allow to cool slightly, garnish with fresh dill and serve.
Notes
  • The video states that all six vegetables are measured at 1 cup each.
  • The transcript does not specify quantities for the olive oil or the three cheeses, so these are intentionally left as "to taste."
  • The recipe is flexible: the presenter specifically says that other vegetables can be substituted.
  • Fresh dill is recommended, particularly because it complements the tomatoes, but basil or another herb can be substituted.
  • Cooking temperature: 180°C / 356°F
  • Cooking time: 15–20 minutes
  • Eggs: 6 whole eggs