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!
Could you tell me in total cup measurements, how much vegetable you use.
thank you
Hi Karen! 3 to 5 cups vegetables or greens of choice (or 3 cups leftover cooked vegetables or greens)
Iโve made this a few times now โ itโs the best!
Could you post some possibilities for flavors to blend together โ maybe vegies and spices that work well with this recipe? Thanks!
Youโre welcome, Melissa!
I cooked my veggie in skillet added a little of butter.added milk to eggs and beat real good and poured onto the veggie.Put in oven of 400 degrees and baked TIL ready.
Thank you for sharing, Billie!
I made this in a greased 8โณ square pan and it was delicious, but only took 15 minutes, the 25 minutes in the recipe would have left my kitchen smokinโ.
Thank you for sharing, Beck!
This is a very adaptable recipe. I currently have an abundance of apples and was hungry for something just slightly sweet. I carmelized some apples with butter, maple syrup and cinnamon and used them in this recipe. I added just a pinch of nutmeg in the egg/cheese mixture. It was delicious!
Thank you for sharing! That sounds like an interesting combination, but Iโm happy you liked it Sherrill.
How would you make ahead to take to a brunch?
Sure! Just gently reheat. :)
Its so easy that a man can do it; he does not let hi guests know just how easy it is.
Super great recipe โ always turns out delicious. We take the even shorter-cut step of using non-stick spray (we like a little โcrustโ on our frittata). Thanks for this!
Youโre welcome, Brian.
It is easy to follow
And yes more cheese the better!
Thank you, Christine!
I made this for lunch today, it was delicious! I wanted to use up left over veggies from last night so put in peas, beans, roast pumpkin and feta and Parmesan. I didnโt want to use too many eggs so used three and baked in a loaf tin. It worked perfectly.
I added black eye peas. Mushroom and. Chicken with garlic and pepper
I have made this recipe a dozen times and it โalwaysโ turns out great! I do not use salt due to always using breakfast meat in my frittatas. These frittatas come out so juicy and they are so easy to make! My family loves when I make this meal!
Thanks for the recipe,
Katie
Loved it! Thank you
I made this with diced tomatoes, feta, onion powder, garlic powder, salt, and pepper. Then I topped with a thin layer of spinach prior to baking. It was my first frittata and it was so simple and unbelievably delicious!! I will be making this over and over again. Thank you!!
Finally I found a fool proof way to make a frittata! The springform pan approach works perfectly. I call it โkitchen raid frittataโ, this time it was green beans, peas, corn, peppers, spring onions, leftover potato & fresh parsley. Mixed with shredded cheese & some parmesan, nutritional yeast instead of salt, pepper, thyme, nutmeg, smoked pepper. Even the kid ate it .
I have made this at least a dozen times this year! I typically use your double recipe and find it a simple tasty meal any time of the day. Thank you for breaking it down and making it easy.
I have one in the oven right now with caramelized onions, bacon and Swiss. It smells delicious.
Im going to add some sliced pork and a little ginger and soy sauce to give my vegetables that are left over from a stir fry, a cool Asian fused flavor. Cabbage, green onion, bukchoy should be a great influence.
Thank you.
Be safe, Cassandra Joseph
This was Awesome I am now making minis for the week.
Thank You :)
8 eggs
1 c shredded cheese
ยผ c milk
*1 ยฝ c cooked vegetables (i.e. kale, chard, broccoli,bell pepper, spinach)
*1 package of bacon (cooked and crumbled)
ยฝ tsp salt (**ยผ tsp if using bacon)
ยผ tsp pepper
small bunch of herbs (parsley, cilantro)
2-3 green onions OR ยฝ of a regular onion (chopped)
INSTRUCTIONS
Preheat the oven to 375 degrees Fahrenheit.
Grease a 8ร8 inch square baking dish with butter or non-stick cooking spray.
In a mixing bowl, whisk together eggs, cheese, milk, sauteed vegetables, precooked bacon, salt, pepper, and herbs.
Pour the mixture into the baking dish.
Bake until the quiche is golden and puffy and the center feels firm and springy, about 25 minutes or more.
Let quiche cool for about 10 minutes before serving.
*If you prefer to keep the recipe simple, you can omit or skip the vegetables and bacon.
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It was delicious. I added leftover steak and potatoes with onions along with cheddar. Youโre recipe is perfect to add any leftovers for a good meal!
This was great! I used a pie plate sprayed with Pam. Easy!
Thanks so much for this information. I had been picturing using grated zucchini with eggs in the oven but could not figure out how to make it work. I just used eggs and zucchini and orange pepper and baked it. Wow! So good and so easy. And the parchment paper let me just lift it from the pan I used. No sticking or added clean up.
Great to hear, Carolyn! I appreciate your review.
I made a frittata this evening with diced sauteed mushrooms, sauteed diced onion and breakfast sausage crumbles, one shredded russet potato (grated then pre-cooked 3 minutes in the microwave with 2 T water,) 6 diced fresh cherry tomatoes, sharp cheddar, colby jack & parmesan cheeses. Only had 5 eggs, so added a little milk plus the heavy cream. Your method was a great encouragement. Only wish I had some fresh spinach to chop and mix in. This was so easy and tasty. Thank you.
Do you know if itโs the same bake time for egg whites? Thank you!
Hi Reshma, Iโm not certain as I havenโt tried it.
After cooking for 45 minutes, it still wasnโt cooked through โ the egg was still liquidy. Hopefully it will be ready soon as weโre very hungry.
Hi Louise, Are you sure you have the oven temp set correctly and in the right size dish? It shouldnโt take more than 20 and especially not 45.
I made this with artichoke hearts and cream cheese. I think feta would have been better. Iโll try it next time.
Thanks for providing a good basic recipe so I could use what was in my fridge.
It works every time!
Just discovered your site. I have never been a cook and I stumbled across your site looking for a way to make a frittata. Thank you for making it all look so easy. I also love how you eat! Recipe is about to come out of the oven โ very excited! It looks amazing so far so 5 stars in advance! Will be one of my go toโs!!!
I hope you love it, Mary!
Made it this morning with green peppers, onions, tomatoes and sausage. Also added cheddar cheese. It was delicious!
Sounds delicious, Peggy! Thank you for sharing.
I misread almost all of the directions and yet it turned out fantastically. Yum is right. I used raw veggies. Sprayed the pan, put the cheese all on top. So basically I am telling you itโs a win even if you mess up!!! Very good and my fam loved it
Thanks for this no hassle recipe! Love it for those times when you have company show up and need a no hassle recipe that you can use any ingredients that you have on hand. Used Broccoli and Onions with bacon bits and fresh basil and oregano :D. Baked it in my deep dish pie plate.
This was so easy and delicious! I used the mozzarella cheese, ham, red yellow orange and green peppers chopped small . I do have a question. Can this be put in the freezer for later use?
Love this recipe!!!!
I always make mine in my cast-iron skillet. I start by browning/softening seasoned sliced potatoes in olive oil, then I pour the rest of the ingredients over the potatoes before putting it in to bake. No parchment paper needed if your skillet is well seasoned. Easy and pretty darn tasty.
Word to the wise (from someone who wasnโt) . . . remember that your cast iron skillet handle will be very, very hot for quite some time after taking the skillet from the oven. Donโt absent-mindedly grab the handle without an oven mitt when you slice the frittata. Believe me, it hurts.
Oh no! Yes, be very careful. Thank you for sharing, Anne. Iโm glad you enjoy this recipe.
This is one of my go to appetizers. It would be great as a brunch dish. Very happy with the easy way it goes together. Might even be good for you.
Thanks.
Thanks for the recipe, looking forward to trying it tomorrow! Iโve had it with potatoes in it before, should I cook them first?
Richard
Hi Richard, I havenโt tried that before. I know there are some variations of that (Spanish tortillas) that may give you some direction.
Thanks Kate will doโ๏ธ
I have been doing Frittatas this way for years in a deep dish pie pan. What is the reason for parchment paper?
I made this this morning for my husband and me. Since there were only two of us I used half the recipe (3 eggs) and baked the frittatas in individual dishes. We used sautรฉed onion, asparagus, mushrooms, cooked chopped potatoes, Parmesan cheese, and a bit of fresh thyme. Baking time was about 18 minutes. They turned out great. Thanks for the recipe!
We are a blended polish/Mexican household with 9 kids and 4 grandkids. These are a life saver! I do one with green chili, tomato, and cojiti. One with ham, onion, and cheddar. And one with bacon, swiss, and potato. I throw together some biscuits and throw it all inn the oven and get to enjoy my coffee with all my babies while they bake. Itโs more than breakfast, itโs time you canโt replace with the little ones instead of being in the kitchen the whole time.
My son was recently diagnosed with celiac and gerd so very few foods and mostly bland. I made your recipe a little smaller with almond milk, swiss, spinach and turkey bacon and he enjoyed a โnewโ breakfast.
Kate, thank you for demystifying frittatas. In one area you say cook 15 minutes and another area 25 minuets. Will you please take a look, and let us know if total cooking time is 25 minutes or is that the length of time necessary to cook the frittata? Again, thank you for posting this easy to cook recipe which is something that I really need.
Linda
Hi Linda, This is an older recipe, I would suggest my How to Make Frittatas (Stovetop or Baked) instead. I have improved my method! I hope you try it.
You just made my day easier! Thanks!
Iโm happy to hear that, Chrissy! I appreciate your review.
This was absolutely delicious!!! I added a little crumbled sausage, kale, mushrooms, green pepper, tomatoes and onion. Salt, pepper, umami seasoning and a little garlic powder!! I will certainly be making this again as it has already been added to my personal cookbook!!! Thank you!!
Youโre welcome, Marcia! Iโm glad you used what you had. I appreciate your review.
What temperature do I need to set oven at fir convection bake for this recipe?
Hi Donna! This isnโt designed for convection, sorry.
Great. I like to fry leeks and baby marrows in butter for 10 mins adding salt and coarsly black pepper. Then beat my eggs (I only use 4) and add100 ml milk and crumble one and a half feta cheese rounds into the egg mixture. The veg in the oven dish first. Then add the egg mixture. Bake at 180. Really delicious. Use more eggs and milk for more than three medium servings
easy and delicious.
Success the first time! Eggs were moist, tender, cooked through, and crust was a gorgeous brown with flecks of parsley and cheddar.
Husband and I enjoyed our frittata with hot biscuits and fresh sliced peaches with chantilly cream, for an August weekend breakfast on the patio. Veggies I added were lightly sautรฉed onions and fresh parsley.
I baked my frittata in a loaf pan, to make room in my oven for a small pan of biscuits.
Thanks for your recipes!
I have never made one of these so I was wondering if I wanted to put bacon in it do I cook it first or put in raw and it will cook itself?
Hi Dawn, Iโm a vegetarian so I donโt cook with meat. However, I would assume you would want to cook it first.
I only had 3 eggs, so I adjusted other ingredients. Wow good! I added spinach, onion, tomato, cheddar cheese a few dashes of hot sauce, salt, pepper, garlic powder, and Tostitos scoops crumbled. OMG! So good. Thank you!
Loved this. Quick and easy to make using up left overs in fridge. Will definitely be making again.