An Italian dish to wake up to, this Baked Frittata is made with all-natural ingredients, including a creamy egg base filled with succulent veggies.
I’ve made omelets before. I’ve made quiches. But, until a few years ago, I had never made a frittata. Foreign names intimidate me. I assume they’re far too complex and require a grandmother who embodies generations of culinary wisdom and holds the secret to our family’s recipe that I am too basic in the kitchen to understand. So I went through my life defeated before I even attempted making one.
So imagine my surprise (and embarrassment) when I saw a friend make one with ease. Heck, she even seemed to be enjoying herself! What a fool I’ve been, I thought. Nowadays, this Italian dish is a staple of my weekend brunches and is as much adored by my family as my 3-cheese omelet and cottage cheese waffles. If you’ve never made one, I’d say it’s high time you give it a try. Don’t make the same mistake I did; with this recipe, you won’t!
Is baked frittata healthy?
Yes, this recipe is healthy. It contains all-natural ingredients and supplies you with protein, minerals, vitamins, fiber, and antioxidants. It’s a great meal to have first thing in the morning (or any time of day, really). It’s suitable for a number of diets, thanks to its use of unprocessed foods, including Mediterranean, vegetarian, and gluten-free. To make it vegetarian, drop the milk and replace the cheese with nutritional yeast to keep that cheesy taste intact. For a whole30 meal, lose the cheese and use a non-dairy milk (e.g., unsweetened almond milk). For low-carb/keto, use full-fat dairy and keep an eye on your serving size to keep your carb count down.
Is a frittata a quiche or an omelet?
We’re getting into philosophical territory here. What makes a frittata, a frittata? I tend to think of it as a crustless quiche or an open-faced omelet. So, to answer your question, while a frittata resembles both, it is neither. It is its own thing, originated in Italy, and traditionally made with eggs fried in a skillet, which gives it its form. The skillet starts on the stove but is finished off under the broiler. It’s this last step that gives it a lovely upper “crust” that sits atop its creamy base. For this recipe, being a BAKED Frittata, we forgo the stovetop step but you can adjust it and use a skillet if you prefer.
Can I prep a frittata?
Yep. If you want to minimize the amount of work required on the day you intend on eating it, the frittata mixture of eggs, cheese, and veggies can be covered and stored in the fridge for up to two days. When you’re ready, pour it into your pan and cook as directed.
Serving Suggestions
Frittatas are meals unto themselves, so whenever I make one, I don’t usually load up many other dishes. If you are expecting several guests, however, it couldn’t hurt to add other brunch faves, like Almond Flour Waffles, which lend themselves to a number of different diets; Peanut Butter Banana Bread, a nutty loaf you can serve cold or lightly toasted; and Breakfast Potatoes, spuds meant for morning meals.
Ingredients
- 6 large eggs
- 1/2 cup shredded mozzarella cheese
- 1/4 cup low-fat milk
- 1 cup spinach chopped
- 1/2 cup bell peppers diced
- 1/4 cup onions finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried Italian herbs
Instructions
- Preheat your oven to 400°F.
- Prepare a 9-inch springform pan or square baking dish by lining it with parchment paper for easy frittata removal.
- In a mixing bowl, whisk together eggs, mozzarella cheese, milk, spinach, bell peppers, onions, salt, pepper, and Italian herbs until well combined.
- Transfer the egg mixture into the prepared pan, spreading it evenly.
- Place the pan in the oven and bake for about 25 minutes, or until the frittata is golden, puffy, and the center is firm to the touch.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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