Baked Frittata
This baked frittata is simple to make—just 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 Stonesoup’s guide to the perfect frittata, I was too intimidated to try making my own. I thought I’d 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 Jules’ recipe to its simplest form. You can make it your own and use the ingredients that you have on hand. Jules’ recipe called for a springform pan, which certainly works, but I’ve 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 day—even 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 (here’s 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 nutritionist’s 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 can’t wait to try Jules’ suggestion to add chickpeas and rosemary.
If you’re looking for a tasty breakfast idea for the weekend, this is it!
I’ve always been intimidated at the thought of making a frittata as well. Now that I hear it’s so easy, maybe I’ll give it a try! Have a great weekend!
http://www.snacktive.blogspot.com
Use centimetres as well as inches please
Can’t wait to try this recipe
This looks soooooo tasty! I’ll definitely have to try this out soon!
You always post the best recipes!
xo
Jean
http://www.fadedoldjeans.com
Yummm-E! I have yet to make a friatta but this looks like its a piece of cake! I have no excuse not to make one. Thanks Kate! :)
man. you need a roommate you can cook for. and that roommate needs to be me.
how do you do all these amazing kitchen things? every time, i am amazed! (i’m a culinary klutz.)
i love that photo at the top! Such a cool idea!! :) Everything looks yummy too
yuuum, looks like you nailed it :)
Kate: I’ll have the recipe for the doughnut muffins in the very near future so keep an eye out! They are my go-to recipe whenever I want something sweet and I hope you like them as much as I do!!
You have written at the top cook time is 15 minutes but in the actual recipe you wrote 25. I think the top note is a typo?
Hi Ann, sorry for confusion. I recommend you checking out How to Make Frittatas (Stovetop or Baked) as that recipe is more recent. This recipe is much older :)
ive never made frittatas before but am looking forward to give it a go now seeing how beautifully yours came out! adore your photography as well…so pretty!
Thank you for all of your nice comments! I hope you’ll try making your own frittatas soon. They’re SO easy! I misread Jules’ instructions twice and the frittata still came out perfectly. Trust me, you can’t mess this one up!
Frittatas are my go-to for a last minute brunch or quick dinner. Yours IS perfect!
wow this looks really simple and yummy, i’m going to try this this week. you have the best recipes!
jac
saucyjac.blogspot.com
This looks delicious!! I would have never thought of baking it, Ive tried to make it in a pan and every time I am ready to flip, it brakes…. so I hear ya!
xoxo
What a lovely, lovely blog! I am so happy to have found it, thank you for the visit to mine:)
i had no idea frittatas were so idea to make. gotta try this for breakfast soon!
Mine always just come out so so, not great, but definitely not bad. I’d love to try this, but do you think it will be the same if I just line a cast iron with parchment paper? poor college student cant afford extra pans ;)
Ooo, good idea! Maybe I didn’t need to buy a new pan after all. Please try it and let us know how it goes!
I used a cast iron and lined it with parchment for the first time ever and for the first time ever the frittata was flawless!! So nice not to have the browned edges for a change.
Thank you for sharing!
oooh! You’ve convinced me to finally try this! Breakfast tomorrow!
What a delicious and beautiful fritatta! I’d love to feature it on my site, http://www.canigettherecipe.com with full links and credits back to you! Let me know if you are keen! Best,
Cari
Oh thank you thank you THANK YOU for this super simple recipe that tastes amazing! I’ve always wanted to try a frittata but I dont own a oven safe frying pan. Thanks to the use of a springform pan I can now whip one out in no time. We loved it and I plan to make it many more times with all kinds of different ingredient:)
i made this, this morning, my first frittata, with garlic, courgette, sping onion and mushrooms, delish!
I just tried this and it came out delicious! I used egg whites, skim milk, bell peppers, red onions, mushrooms, tomatoes, pepper, garlic powder, and mozzarella cheese. Baked for a little under 20 minutes and it turned out to be the perfect breakfast for dinner idea! I’m so glad I found your website and I can’t wait to try many more of your recipes!
Thanks for commenting, Ana. I’m happy you enjoy the frittata! It is really one of the greatest simple meals.
Hi Kate,
I enjoy reading your blog. I read your Frittata recipe and wanted to share a Bulgarian recipe with you. It is called Princessa, something my mom used to prepare for breakfast. It is a toast with cheese (mozzarella or feta, or mixture of both) and egg. You mix grated cheese with egg. The mixture should be thick (the egg works as binder). Spread on slices of bread. Bake on top until golden.
Oh my, that sounds absolutely delicious. I have one egg in my fridge right now, might have to try that for lunch! Thank you for commenting, Dani.
I hope you like it. I usually make it with feta cheese. Don’t make the mixture too thick though. It should taste something in between cheese bread and omelet.
Found the proportions for the recipe online in Bulgarian (usually I eye-bowl it). 2 slices of bread, 150 grams feta, 1 egg. When it is done you can sprinkle some paprika with summer savory on top.
I honestly have not had frittata success, they always come out rubbery and overcooked, for the life of me I don’t know what I am doing wrong.
The only time I had a winner meal was when I baked them in muffin tins-mini frittata’s, they were cooked perfectly and froze well!
Fabulous! I’ve enjoyed frittatas in restaurants but never attempted making one because they’re so fussy. Pre-cook stuff… start it on the stove top… finish it in the oven and the broiler. Eh, too fussy. But this recipe made it so ridiculously easy!!!! I used scallions, tomatoes, orange peppers, yellow peppers, laughing cow garlic & herb cheese ,turkey sausage crumbles and diced ham then topped it off with a blend of monterey jack and cheddar cheese. I’ll say it one more time… fabulous!
Thank you so much – this one is definitely a keeper!
Jenny, I’m glad you enjoyed the frittata! Totally understand your hesitation to attempt the stove-oven technique. Glad you liked this technique.
I’d love to try this, but am cooking just for myself. Does it keep well? Perhaps I can make it and save the rest for quick breakfasts for the week?
Yes, the frittata keeps very well! It would make for great leftovers.
Awesome, thanks! Can’t wait to try it out :)
Hi, I’m not seeing a link to the photo that’s supposed to show how to line the square baking dish! That would be helpful!
Lynn, thank you for pointing that out. I just added the link to the copy. Here it is: https://sooka.info/2012/baked-asparagus-frittata/%3C/a%3E%3C/p%3E
Hi there. I tried your sweet potato with baby spinach frittata recipe for the second time tonight and it was delicious! The first time I over-cooked it and used feta instead of goat cheese. This time I got the cooking time right and used goat cheese per the recipe and it was truly fantastic!
I’d love to try this oven-only recipe, but step 5 says to “place on the preheated tray”, but I can’t figure out to what tray the recipe is referring. Am I supposed to place the frittata baking dish on a preheated cookie sheet? Thanks!
Hi Shelley, I’m so sorry for the confusion! I think some other recipes I referenced suggested placing a baking sheet in the oven to catch any drips from the springform pan, but mine has never dripped so I removed that bit from the recipe. So glad you enjoyed the spinach frittata!
Do you put in the vegetables uncooked?
I’m loving your other recipes that I’ve tried so far!
Hi Sylvia! That depends on the type/size of vegetables you’re using, but for best results, yes, I’d sauté them until tender first. Enjoy!
Thank you Kate.
Hi Kate, what’s the reason for using parchment paper instead of just greasing the dish? I tried it with parchment paper and it was difficult to remove from the paper. I ended up serving it with the paper still on! I want to try it without parchment paper next time. Will that affect the fluffiness?
Hmm, that’s strange! I’ve never had anything stick to parchment. Are you sure you didn’t use waxed paper on accident? You can just grease the dish—might require a bit of scrubbing afterward, but shouldn’t be too bad. The parchment paper helps prevent seepage in springform pans, so I’d use a leak-proof baker instead.
Oh my goodness, that was it! Thanks Kate!
That explains it! :)
I use a glass pie pan pre-greased — actually make the fritatta right in pan I cook it in. And I also throw in about 2 tbsp. of dry pancake mix. Kudos!
Interesting! Thanks, Vera!
I always use my cast iron skillet to make mine. I love frittata. So versatile.
Love this recipe! I added sautéed spinach, mushrooms, and feta. Baked for exactly 25 mins and it was perfect. Definitely making again next week.
Thank you, Lauren!
Made it with chanterelles and spinach. Used my new silicone cake pan. Turned out fabulous!
Delish, easy peasy I used sliced cooked potato, mushrooms, spinach, shallot, roasted red pepper and jack cheese, s&p and spices. I cornered off 9×9 of 9×13 in pan with Reynolds No Stick Wrap with foil on one side and parchment on the other. Next time going to make the same recipe but cook in muffin cups! Thank you, just found your blog and love it.
Thanks so much, SC! I so appreciate that.
Going to make this this weekend! Do you have any suggestions for freezing then reheating later? Thanks!
Hi Beth, I haven’t tried that so I’m not sure! If you have a microwave, that would probably be the most gentle way to reheat.
Made this today, it was my first frittata – delicious!! It was very easy to put together and came out perfect. In addition to the eggs and cheese I added one diced potato, a little bit of chopped red pepper, and one clove of garlic (all pre-cooked), and sprinkled some onion powder and paprika into the mixture before baking. Thanks for the recipe!!
Yum! Sounds hearty and delicious, Bonnie.
This is both an excellent and easy to prepare recipe for frittata. It also makes a great presentation. I make it often, and people always love it.
I would agree with you, Camille! Thank you, for your review.
Hi Kate, Dis you do anything special with the zucchini prior to mixing it in? Just wondering if it will make the frittata watery as it cooks. Thanks!
Lovely recipe Kate! I sauteed half a sweet potato diced, 4 leaves of lacinto kale, half a red onion, garlic and feta added before baking. A little cumin, salt and pepper. I never “wing it” with recipes but this one is so forgiving!
Love that you gave it a try out of your comfort zone. Thanks for the review, Tiffany.
I made my own version.
Green peppers, onions, fresh garlic, 2 slices of bacon, Mexican four cheese and 7 eggs with a splash of milk. It was delicious
Thank for sharing, Kathy!
I’m on Keto and I make this all the time with 1lb sausage (browned) 8 eggs, 1/2 cup mushrooms, handful of spinach, and 1/2 cup shredded cheddar, season to taste. Delicious and macros are great!
Thanks for sharing, Andrew!
This is a great recipe. I did it almost exactly as you wrote and it came out perfectly (we threw in some cooked breakfast sausage and NC bbq pork). At the end I put some more shredded cheese on top and then broiled it for a few minutes to get a nice cheesy crispy top. Thanks!
Thanks for sharing, Gary! I appreciate your review.
I love this kind of recipe! Versatility is a wonderful attribute for any cook. My frittata had lots of veggies–cauliflower,broccoli,peppers with a touch of bacon for my husband. The cheese was a mixture of baby Swiss and Colby-jack. It is so true that anything goes. I have always baked my frittatas, but I sometimes put them under the broiler for a minute or two for that nice appearance.
Thank you!
Made your recipe yesterday and have never made a frittata before!
My family gets scared when I try new recipes and were hesitant to taste it even though it looked amazing.
Back for seconds and then thirds!!! A hit!!
It was easy to prepare and I am looking forward to making one again.
Good for you for trying something new! Love that this was a hit, Myra. Thanks so much for your review!
I made this recipe and it turned out perfect. I used bell peppers, green onions, mushrooms spinach and zucchini, topped with cheddar cheese. Thank you.
Carole
That sound wonderful, Carole! Thanks for sharing.
This came out SO great! So much easier than a stovetop frittata. I did mushrooms, sun dried tomatoes, finely chopped kale, mozzarella, and a rosemary garlic sea salt mixture. Perfect for breakfast, or for lunch/dinner with a green salad.
That sounds like a delicious combination! Thanks for sharing, Carla.
Just made this! I had some fillo dough left over from a poor baklava attempt. Anyway, I lined the glass dish with the fillo and buttered the dough up. Used sautéed carrots, broccoli and onion combo for my veggies. My cheese was what I had in my fridge – a little shredded Gouda, shredded Swiss and cheddar.
Thanks for sharing your variation, Amy! I appreciate the review.
I made this morning and AWESOME! I used 2% milk, FF cheddar, turkey sausage crumbles and pepper & onion!
Thanks for sharing, Susan.
I made this just now. And it was so Simple and perfect. Thank you. FYI i used my cast iron skillet in the oven. It was closer. Lol. I added avocado slices as I served it. Fantastic!
Thanks for sharing, Theresa!
I made your recipe for my daughter and her family. Not too many coloured Vegas but plenty of Agria potatoes and one extra egg as it was the last one left.
I was babysitting the two youngest and her husband was away and sh3 was at ballet class with the eldest and the class finished an hour later. It seemed practical to prepare a spontaneous meal, but what?? A frittata!!! Yes I thought. Then I thought I’d check on how to make a bigger one, googled and found this recipe.
My daughter tells me she and her eldest enjoyed it, the younger two, less so, but that was not a criticism of yourcrecipe of my baking but of my adding some corn and peas as I had no plain peas in the freezer.
No photo sorry. It came out of the oven, was wrapped in towels, put in a bag for the trip home and was perfectly ready to be eaten when unpacked and served up.
So thank you
I will be looking at others of your recipes.
Hugs ❤️❤️❤️
I love it! Frittata to the rescue. :)
Kate, I use your method exclusively, because it’s simple and never disappointing. I’ve made many a frittata since our hens started laying in November.Tonight’s combo is maple-smoked breakfast sausage, apple and cheddar…and I’m going to try the chickpea one soon! Thanks so much
You’re welcome, Ber!