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whole baked frittata cut in 8 wedges

Easy Recipe for Baked Frittata


  • Author: amycaseycooks
  • Total Time: 35 minutes
  • Yield: 8 servings 1x

Description

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. #breakfastideas


Ingredients

Units Scale
  • 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

Instructions

  1. Preheat oven to 375 degrees F.
  2. 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.
  3. In a 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 to 8 minutes. Remove the sausage from the pan. Leave about 2 tablespoons of the grease in the pan. Discard the remaining grease.
  4. In the same pan over medium low heat, add the 4 cups of chopped vegetables. Sauté the vegetables for 6 to 8 minutes. The vegetables should be cooked about half way through and still hold their shape.
  5. Add the spinach to the pan and sauté until it is wilted.
  6. 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.
  7. Slowly pour the egg mixture into the pan with the vegetables and sausage.
  8. 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.
  9. Carefully place the pan in the oven. Bake for 16 to 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.
  10. Remove the frittata from the oven. Let sit for about 5 minutes before cutting into wedges.

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 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 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. 
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: entrée
  • Method: cook on stove top and bake in oven
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 446
  • Sugar: 5.9 g
  • Sodium: 956 mg
  • Fat: 32.6 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 10.7 g
  • Fiber: 2.7 g
  • Protein: 28.3 g
  • Cholesterol: 357 mg

Keywords: frittata, baked frittata, baked frittata recipe, easy oven baked frittata, breakfast ideas, brunch ideas