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Healthier frittata tray bake recipe
Healthier frittata tray bake recipe
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Prep Time:
Cook Time:
35 minutes
Total Time:
35 minutes
Wholesome frittata bake bursting with mushrooms, cherry tomatoes, and artichokes for a nutritious dinner.
Ingredients:
  • 200g Swiss brown mushrooms, quartered
  • 150g mixed mushrooms, larger ones sliced
  • 8 eggs
  • 185ml (3/4 cup) milk
  • 60g (3/4 cup) finely grated parmesan
  • 2 x 130g pkt truss tomatoes, cut from the vine
  • 280g jar artichoke hearts in brine, drained, halved lengthways
  • 100g prosciutto slices
  • Baby rocket, to serve
  • 82.50 ml small fresh basil leaves
Instructions:
  • Preheat the oven to 200C/180C fan forced. Grease a 5cm-deep, 20 x 26cm baking dish and line a baking tray with foil.
  • In a large frying pan over medium-high heat, sizzle the mushrooms in oil, stirring occasionally, until golden brown and tender, about 5 minutes. Toss in the garlic and cook for an additional minute, stirring constantly.
  • Combine eggs, milk, and half of the parmesan in a large bowl. Season with pepper. Pour mixture over the base of the prepared dish. Top with tomatoes, artichoke, and mushrooms. Bake for 25 minutes until golden and set. Meanwhile, lay prosciutto in a single layer on a prepared tray and bake for 10 minutes until golden and crispy. Break into shards.
  • Combine rocket and the rest of the Parmesan in a bowl, toss gently. Sprinkle basil and prosciutto over the frittata, serve with the rocket Parmesan salad.

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