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.
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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.
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
Get the oven hot and ready for your frittata.
Prepare
Line your pan with parchment paper for an easy release after baking.
Mix
Whisk eggs with cheese, milk, veggies, and seasonings for a flavorful base.
Pour
Evenly distribute the egg mixture into your pan.
Bake
Cook until the frittata is perfectly golden and the center is set.
Serve
Slice up your delicious frittata and enjoy every bite!
Devour!
FAQs & Tips
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.
The same meats you might add to your omelet: ham (diced), sausage (sliced or crumbled), bacon (crisp up then crumble), chicken/turkey (shredded or diced), and smoked salmon (flaked). Meat is usually cooked before being added to the frittata. This way, you can do it to your exact specifications and ensure it’s fully cooked before losing it among the eggs and veggies.
Italian seasoning usually consists of dried oregano, thyme, basil, rosemary, garlic powder, onion powder, sage, marjoram, and parsley. It’s a matter of convenience that you can buy it all mixed in together in one jar. If you want more control over how much of each is used in your cooking, you can add each herb/spice separately.
Don’t overcook the eggs. Doing so will turn them all kinds of rubbery. So keep in mind the eggs will continue to cook even after being removed from the heat, especially if you’re using a cast-iron pan (they retain heat really well). If it seems slightly watery, don’t worry. Just let time finish it off and rid it of that moisture.
This is a baked frittata so I use a springform pan so that I can line it with parchment paper and make cleaning a cinch. If you want to follow this recipe note for note, go with the sort of pan you would use for a casserole. Tradition will tell you, though, that a cast-iron pan is ideal. It conducts heat evenly and can go from stovetop to oven safely. I reckon you should use whichever you’re used to using.
Let the frittata cool completely then cover it up with aluminum foil. You can store it in the fridge for up to four days. To freeze it, I recommend moving the leftovers to an airtight container first. It should keep in your freezer for up to two months. Before reheating, let it thaw overnight in the fridge.
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:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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