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
- 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.
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.Â
- 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