Name: Easy Recipe for Baked Frittata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 large eggs; 1/2 cup heavy cream; 1 teaspoon Dijon mustard; 1 teaspoon kosher salt; 1/2 teaspoon pepper; 2 tablespoons chopped fresh basil or 1 tsp dried basil; 1/2 cup shredded sharp cheddar cheese; 1/2 cup shredded Monterey jack cheese; 1 pound breakfast sausage; 4 cups chopped vegetables – 1/2 inch dice ~ mushrooms, zucchini, onion, peppers; 1 cup packed fresh spinach; 8 to 10 cherry tomatoes, cut in half; 1/2 cup ricotta cheese; fresh parsley for garnish

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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.

what is a baked frittata?

If you love quiche then you will adore this easy recipe for baked frittata. It is just like a quiche, but without the crust. 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 also 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.

mushrooms, spinach, cheese, eggs, heavy cream

the ingredients for the best recipe for baked frittata

My recipe for baked frittata is great for clearing out the vegetable drawer in your refrigerator. 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

cooking video for how to make a baked frittata

how to make the best 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!

chef tips for the best recipe for 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 1/2 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.

frittata recipe 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.

If you make my recipe for baked frittata, I’d love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.

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