Easy Recipe for Baked Frittata. This eggy dish is quick to make and oh so delicious. Serve for breakfast, brunch, lunch or dinner. The crustless quiche bakes in the oven right in a sauté pan. There are many variations for the egg, vegetable, and breakfast meat filled dish so feel free to experiment to find your favorite flavor combinations.
Recipe review
What is a baked frittata?
If you love quiche then you'll adore this easy recipe for a baked frittata. It's just like a quiche, but without the crust. And an oven baked frittata is quick to prepare! All the cooking is done in one pan.
Cooked breakfast sausage and sauteed vegetables are combined with beaten eggs, heavy cream and cheese and baked in the oven. In about 30 minutes this delicious egg dish is ready. And it can be served warm, at room temperature or cold.
It's a very versatile dish. Almost any veggie and cooked breakfast meat can be used in the recipe. It's a wonderful way to clear out the vegetable crisper drawer in the refrigerator. Scroll down for some of my favorite frittata variations.
Ingredients for an oven baked frittata
My recipe for a frittata is great for cleaning out the refrigerator's vegetable drawer. I've included my go to frittata ingredient combinations below, but substitute your favorite vegetables, cheeses and breakfast meats to make your own personalized frittata.
- large eggs
- heavy cream
- Dijon mustard
- kosher salt
- pepper
- fresh basil - dried basil works too!
- cheddar and Monterey Jack cheeses
- breakfast sausage
- zucchini
- mushrooms
- onions
- bell peppers
- cherry tomatoes
- ricotta cheese
- fresh parsley
How to make egg frittata
Making a frittata is easy. And the cleanup is a breeze too. Cook and serve this egg, vegetable, and breakfast sausage frittata right in a nonstick sauté pan.
- Beat the eggs ~ Whisk the eggs. Stir in heavy cream, Dijon mustard, kosher salt, pepper, fresh basil, and shredded cheeses.
- Sauté the breakfast sausage and vegetables ~ In a nonstick sauté pan, cook the breakfast sausage. Remove it from the pan and sauté the vegetables.
- Combine all the ingredients ~ In the sauté pan, combine the breakfast sausage, cooked veggies, and egg mixture.
- Bake the frittata ~ Carefully transfer the sauté pan to the preheated oven and bake the frittata.
Following these easy steps will result in a delicious baked frittata every time!
Amy's tips for a baked frittata
- Use a variety of cheeses ~ I like to combine different cheeses in a frittata. Cheddar and Monterey Jack melt fabulously into the baked egg dish. A few dollops of creamy ricotta on the top of the frittata is a nice contrast of textures.
- Clean out your veggie drawer ~ Frittatas are a wonderful dish to use up the vegetables hanging out in the refrigerator. The recipe uses 4 cups of chopped veggies. Some tasty produce to add to a frittata are broccoli, mushrooms, zucchini, yellow squash, bell peppers, onions, scallions, shredded Brussels sprouts, spinach, and asparagus. Be sure to chop the veggies in about ½ inch pieces.
- Use a nonstick or cast iron pan ~ A 12 inch pan is perfect for this baked frittata recipe. This nonstick sauté pan is my go to one.
- Precook the vegetables ~ Vegetables are mostly water. Uncooked vegetables in a frittata will result in a watery baked egg dish. Sautéing the vegetables before cooking them in the frittata results in the perfect consistency when baked.
- Don't overcook the baked frittata ~ If a frittata is golden brown on top after it is baked, it is likely overcooked. My foolproof method for a perfectly cooked frittata is to use an instant read digital thermometer. The internal temperature of a just baked frittata should be 160 degrees F. The edges will be slightly brown and the center will be just set with a jiggle.
Variations
- Bell peppers, jalapenos, corn, onion, and pepper jack cheese
- Artichoke hearts, sun dried tomatoes, spinach, feta cheese
- Crumbled bacon, cheddar cheese, spinach, tomatoes, cheddar cheese
- Ham, onion, and Swiss cheese
- Broccoli, red bell peppers, Monterey Jack cheese
- Breakfast sausage, bell peppers, onions, and mozzarella cheese
What to serve with frittata
What's so wonderful about a baked frittata is that it can be served at any meal. For breakfast, brunch, lunch or dinner, serve the baked egg dish with a simple green salad with balsamic vinaigrette, this melon and fresh mozzarella salad, my healthy chickpea salad, fruited quinoa salad or my tasty cauliflower rice pilaf.
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Oven Baked Frittata
Equipment
Ingredients
- 12 large eggs
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded Monterey jack cheese
- 1 pound breakfast sausage
- 4 cups chopped vegetables - ½ inch dice ~ mushrooms zucchini, onion, peppers
- 1 cup packed fresh spinach
- 8 to 10 cherry tomatoes cut in half
- ½ cup ricotta cheese
- fresh parsley for garnish
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, crack and whisk the eggs. Stir in the heavy cream, Dijon mustard, kosher salt, pepper, basil, and shredded cheeses. Set the egg mixture aside.
- In an ovenproof 12-inch nonstick sauté pan over medium heat, add the breakfast sausage. Break up the sausage with a spatula or wooden spoon. While the sausage is cooking, continue to break it into small pieces. Cook the sausage until browned and cooked through ~ about 6-8 minutes. Remove the sausage from the pan. Leave about 2 tablespoons of the grease in the pan. Discard the remaining grease.
- In the same pan over medium low heat, add the 4 cups of chopped vegetables. Sauté the vegetables for 6-8 minutes. The vegetables should be cooked about half way through and still hold their shape.
- Add the spinach to the pan and sauté until it is wilted.
- Add the cooked breakfast sausage to the pan and stir to combine with the vegetables. Spread the mixture evenly over the bottom of the pan.
- Slowly pour the egg mixture into the pan with the vegetables and sausage.
- Add the cherry tomato halves and tablespoon dollops of ricotta cheese evenly over the top of the frittata. Cook on the stovetop for about 2 minutes. The edges of the frittata should just begin to cook.
- Carefully place the pan in the oven. Bake for 15-20 minutes or until the internal temperature is 160 degrees on an instant read thermometer. The eggs should just be set and the center should barely jiggle.
- Remove the frittata from the oven. Let sit for about 5 minutes before cutting into wedges.
Video
Notes
- Use a variety of cheeses ~ I like to combine different cheeses in a frittata. Cheddar and Monterey Jack melt fabulously into the baked egg dish. A few dollops of creamy ricotta on the top of the frittata is a nice contrast of textures.
- Clean out your veggie drawer ~ Frittatas are a wonderful dish to use up the vegetables hanging out in the refrigerator. The recipe uses 4 cups of chopped veggies. Some tasty produce to add to a frittata are broccoli, mushrooms, zucchini, yellow squash, bell peppers, onions, scallions, shredded Brussels sprouts, spinach, and asparagus. Be sure to chop the veggies in about ½ inch pieces.
- Use a nonstick or cast iron pan ~ A 12 inch pan is perfect for this baked frittata recipe. This nonstick sauté pan is my go to for cooking.
- Precook the vegetables ~ Vegetables are mostly water. Uncooked vegetables in a frittata will result in a watery baked egg dish. Sautéing the vegetables before cooking them in the frittata results in the perfect consistency when baked.
- Don't overcook the baked frittata ~ If a frittata is golden brown on top after it is baked, it is likely overcooked. My foolproof method for a perfectly cooked frittata is to use an instant read digital thermometer. The internal temperature of a just baked frittata should be 160 degrees F. The edges will be slightly brown and the center will be just set with a jiggle.
Nutrition
Brenda says
Can you freeze this recipe?
Amy Casey says
Yes you can. Completely cool the frittata. Wrap in plastic wrap and then place in a resealable bag. Thaw in the refrigerator. Heat in microwave on 60% power for 1 -2 minutes.
Jacqueline says
I love this frittata recipe.I made it for Sunday brunch and it was perfect. Loved all the veggies in it!
Amy Casey says
That is awesome Jacqueline!
Silvia says
Omg, this frittata was so easy to make and so delicious. I don't know why I haven't thought about adding cream to the eggs, this was a revelation. I will be making this frittata again and again.
Amy Casey says
I'm so glad you enjoyed my recipe Silvia!
Uma says
My friend loves this kind of baked breakfast recipe. I love quiche maybe I will surprise her with this recipe.
Amy Casey says
Uma ~ what a great friend you are 🙂
Veronika says
Made this recipe yesterday and it came out amazing! It's a perfect easy breakfast for the whole family.
Amy Casey says
That's great Veronika! So glad your family enjoyed the recipe.
Lori | The Kitchen Whisperer says
Such a great recipe and truly versatile! It’s perfect for breakfast, brunch, or dinner! It’s the best way to use up those last bits of veggies in the fridge!
Amy Casey says
Thanks Lori! I love having a few slices of frittata in my fridge for quick meals too.
Colleen says
I hadn't made a frittata in so long and when I saw this recipe, I knew what was for dinner! I love all the veggies and cheese. Delicious!
Amy Casey says
Thanks Colleen! This one is so easy and a favorite.
Amanda says
This frittata was so amazing and such a nice change from my normal breakfast! The dijon mustard and basil were game changer ingredients. Such a great recipe!
Amy Casey says
Thanks Amanda! I love adding just a touch of Dijon mustard to egg dishes.
Heather Perine says
Such a perfect way to clean out your veggie drawer! And the variety of cheeses makes all
The difference. Totally yummy!
Amy Casey says
Thanks Heather! I agree that the combo of cheeses make the difference.