Baked Frittata
This baked frittata is simple to makeโjust scramble together the ingredients and bake them! It's a quick meal for any time of day.
Updated by Kathryne Taylor on October 22, 2024
Update: Check out my new, comprehensive guide to making perfect baked frittatas here!
The original post:
Frittatas: I love them. But before I read Stonesoupโs guide to the perfect frittata, I was too intimidated to try making my own. I thought Iโd have to start cooking the eggs on the stove, try to flip the eggs without making a mess, move it all to the oven, and so forth.
Jules discovered that the best way to make frittatas is to simply bake them in the oven, which got me excited about making frittatas. I can scramble eggs and turn on the oven, so how hard can it be? Not at all, it turns out. Frittatas are the easiest egg dish around!
I reduced Julesโ recipe to its simplest form. You can make it your own and use the ingredients that you have on hand. Julesโ recipe called for a springform pan, which certainly works, but Iโve since realized that a 9-inch square baking dish (lined crosswise, like this) works just as well.
Basic Baked Frittata Recipe
Have you mastered the frittata yet? Baked frittatas make a great, easy meal any time of the dayโeven for a quick weeknight dinner.
Ingredients
- 6 eggs
- A handful of cheese
- A splash of milk
- Vegetables, spices, salt, pepper, and anything else you want to throw together
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Line a 9-inch springform pan OR 9-inch square baking dish with parchment paper (hereโs a photo that demonstrates how to line the square dish).
- In a separate bowl, whisk together eggs, cheese, milk, vegetables and seasonings.
- Pour the mixture into the springform pan or baking dish.
- Bake until the frittata is golden and puffy and the center feels firm and springy, about 25 minutes or more.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโs advice. See our full nutrition disclosure here.
For the frittata pictured above, I used shredded mozzarella cheese, feta cheese (the more cheese, the better!), roasted red peppers, grated zucchini, roasted red pepper flakes and salt and pepper. Boy oh boy, it was good! I canโt wait to try Julesโ suggestion to add chickpeas and rosemary.
If youโre looking for a tasty breakfast idea for the weekend, this is it!
Made this with air fried, chopped turkey bacon, leftover roasted veggies (zucchini, summer squash, asparagus, mushrooms, garlic, sweet potato) and crumbled chรจvre. Easy and delicious.
I agree with how easy this recipe is. Throw in whatever you want. I always try to use peppers , onions, mushrooms and bacon bits and some cheddar cheese.
Parchment paper is key to success.
Can you use almond milk instead of regular milk?
I prefer a full fat milk in this. If you would like to try it, let me know what you think!
I used half and half
I use either cottage cheese or kefir or Greek yogurt all for some extra protein wit the veg.
My first frittata and it came out amazing! Our hens started laying the past month so I searched for a recipe to use lots of eggs and came across this recipe. I used 7 eggs, since some were on the smaller side, breakfast link sausages with a couple of mini sweet peppers, along with the cheese and milk; baked at 400 for 25 minutes and it came out perfect; we both enjoyed it, and it made me so glad my husband was very pleased with it. Thanks for this great recipe that I plan to use a lot!
Thatโs fantastic! Thank you for your review.
Cooking time much too long! Burnt the bottom and made it very dry.
Iโm sorry to hear that, Max. Where did you place it in your oven? How long did you bake it for?
This was amazing! I put in chicken breakfast sausage, spinach, scallion, carrot, celery, sliced grape tomatoes and a handful of fat free mozzarella. My husband loves it too!
Great recipe! I used deli ham, leeks, asparagus, and red peppers. I did soften the leeks and asparagus in butter, then added the ham and peppers. Poured the egg mix over ( I added a dash of Colemanโs dried mustard and white pepper). Baked at 375 for 25 minutes in the sautรฉ pan. Yummy breakfast! Thank you.
Thank you for sharing, Judy!
Adapted a traditional Spanish frittata recipe to go in the oven. This is so much simpler and no burnt spots or messy flip-overs! Had already pan cooked all the veg/chorizo before bailing and chucking in the oven, next time will try without and see if thatโs any different. Parchment paper makes is sooooo easy and canโt wait to try chickpeas too :)
I enjoyed your recipe; but I made mine in a cast iron skillet, sauted onions and peppers first, then added egg/spice/greens mixture with cheese.
Very Delicious recipe. It made for a great dinner
I made it in the toaster oven and forgot to adjust the temp and cook time. 400 for 25 mins was far too hot and long which resulted in the edges and top being extra browed. Next time I think 350-375 for 20 mins would be better.
Peas and mushrooms tonight in this recipeโฆItโs always great! Thanks!
Springform pan didnโt work for me, all the egg started leaking out. And yes, the spring form was closed properly. Transferred it to a cast iron fry pan (with a piece of parchment paper) and cooked it in the oven as per your instructions. Enjoyed not starting it on the stove and finishing it under the broiler.
Oh no! Iโm sorry to hear that. Iโm glad it ended up turning out, Debby.
I want to make some frittatas for someone, but donโt want her to have to bother returning my dishes. Can I make these with parchment paper in aluminum foil disposable pie pans? Any advice on how to line them well with parchment paper?
I havenโt tried it so I canโt say for sure. I would suggest greasing your pan or trying the parchment paper.
Excellent recipe โ clear directions and delicious results. Am currently obsessing over spring asparagus.
Thank you for your review, Teresa!
I love free form recipes and recipes that are easily adaptable. This one most definitely IS! If you are someone who wants a little more to go on-
3C filling (meat and vegetables)
1/2C onion
1/2 C shredded cheese
1/2C flour
1/2C milk
6 eggs
Then proceed with the instructions
Thank you for sharing, Susan!
Thanks for posting ingredient amounts. For those like me who are not โcooksโ, having specific amounts of the ingredients is truly the best!
Thanks for posting ingredient amounts. For those like me who are not โcooksโ, having specific amounts of the ingredients is truly the best! I n noticed that flour was added to this post from Susan. When and how to do I add it. Thanks.
Hello, I am making this tomorrow โ why the parchment paper? I want to showcase it in my cast iron dish, so I donโt need to transfer it. Is there another reason? Thanks so much!
Hi Clare, Iโm not using parchment paper. That is some egg in the picture of cast iron. I hope that helps!
I used this as my base recipe.
Looked in my fridge and added half and half, chopped bacon,red onion, celery, green peas, Mexican blend cheese and spices.
So pretty and delicious!
This sounds delicious. But I feel I must state this is not a Frittata. Frittataโs are completely cooked on the stovetop.
I feel our children are already accustomed to saying things that mean something else or are just made up gibberish.
Iโm n this case, this word is Italian & specifically means cooked on the stove-top.
Canโt wait to try this egg & veggie dish. Thank you for sharing.
Liz, I think the title of this recipe, Baked Frittata, rather explains it all. Itโs a baked version of the original. How many people would have landed on this recipe if it had been called Baked Egg Dish; Iโm thinking not many.
When I looked up the definition of Frittata this is what I found:
โA frittata is an Italian egg dish made with eggs, vegetables, meat, and cheese, and often baked in the oven. The word frittata comes from the Italian word friggere, which means โfriedโ.
Huh? Seems to fit.
Amazing and easy recipe! This is the first time I have made it, and the result was a fluffy and delicious frittata for dinner.
Did this recipe and used 8 eggs and some whole cream, I did not have a 9โณ square baking pan so substituted an 8โณ baking tin, worked well. Great tip of spray before parchment paper, it really holds this together.
Used vegetables I had with some feta, intend to put in fridge for brunch on Sunday followed the slow cook method and it came out beautiful. 275c for around 50 mins
Thanks
Another brilliant recipe! I make your granola once a week; my husband is obsessed with it! This is my go to recipe for frittatas. So easy and a favorite of my Bible study class every Sunday morning. Great w/ Gruyere, sausage, & spinach w/ flavor bomb tomatoes.
Thank you so much for sharing this with all of us to try something new! I just made my very first frittata and it turned out amazing! After reviewing some of the comments I tried some things that would never have thought of โ Colemanโs Dry Mustard, and chopped carrots. I also added leftover loosely chopped spinach, cherry tomatoes, mini tricolor peppers, along with feta cheese. I didnโt have any milk but used a splash of coconut milk instead. Topped it off with some Parmesan cheese for added flavor. Oh, and I used a deep dish round ceramic pie pan (which I probably didnโt need) but it turned out perfect to lift out with that parchment paper tip that made this recipe one that I canโt wait to make again!!