Start your day with a warm, simple dish that is quick to make and easy to change. This oven-baked frittata cooks in one pan, uses common ingredients, and works for breakfast, lunch, or a light dinner. If you like quick baked dishes, you might also like this easy black raspberry pie for a simple dessert after your meal.
why make this recipe
This recipe is fast, low fuss, and uses ingredients you likely have. It bakes all at once, so you do less work than on the stove. You can swap vegetables and cheese to fit what you have. It makes great leftovers and serves many with little effort.
how to make Easy Oven-Baked Frittata
- Preheat the oven and prepare the pan.
- Sauté any raw vegetables so they are soft and not watery.
- Whisk eggs and milk well, then add seasonings.
- Stir in the cooked vegetables and cheese.
- Bake until the top is set and the centre is just firm.
- Let it cool a few minutes, then slice and serve.
Ingredients :
- 8 large eggs
- ½ cup milk (dairy or non-dairy)
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 cup diced vegetables (bell peppers, spinach, mushrooms, etc.)
- ¼ cup diced onion
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- 1 tbsp olive oil (for greasing the pan or sautéing vegetables)
Directions :
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch or 9-inch round baking dish with olive oil or cooking spray.
Step 2: Sauté the Veggies (Optional)
If you’re using raw vegetables like onions, mushrooms, or bell peppers, sauté them in a skillet with a bit of olive oil until softened—about 5–7 minutes. This step enhances flavor and prevents excess moisture in your frittata.
Step 3: Whisk the Eggs
In a large bowl, whisk the eggs with milk, salt, pepper, and garlic powder until smooth and well combined.
Step 4: Add Fillings
Stir in the sautéed vegetables and shredded cheese. You can also fold in fresh herbs like parsley, dill, or basil if desired.
Step 5: Bake the Frittata
Pour the mixture into the prepared baking dish. Bake in the preheated oven for 20–25 minutes or until the frittata is puffed and the center is just set.
Step 6: Cool and Serve
Let the frittata cool for 5 minutes before slicing. Serve warm or at room temperature.
how to serve Easy Oven-Baked Frittata
Slice into wedges and serve with a simple side salad or toast. It also pairs well with fresh fruit or roasted potatoes. Serve warm for a soft texture, or at room temperature for an easy picnic or lunchbox.
how to store Easy Oven-Baked Frittata
Cool completely, then wrap tightly or place in an airtight container. Store in the fridge for up to 4 days. Reheat in the oven at 300°F (150°C) for 10–12 minutes or microwave single slices for 30–60 seconds. You can freeze slices for up to 2 months; thaw overnight in the fridge before reheating.
tips to make Easy Oven-Baked Frittata
- Use room-temperature eggs for a more even texture.
- Don’t overfill the pan. Keep fillings to about 1–1½ cups total.
- Pat cooked vegetables dry to avoid a watery frittata.
- If you like a browned top, broil 1–2 minutes at the end—watch closely.
- Add a pinch of nutmeg to eggs when using spinach for extra depth.
variation (if any)
- Meat: Add cooked bacon, ham, or sausage pieces.
- Dairy-free: Use non-dairy milk and a dairy-free cheese.
- Veggie-packed: Use roasted vegetables like zucchini, eggplant, or tomato.
- Individual portions: Bake in muffin tins for mini frittatas, reduce bake time to 12–15 minutes.
FAQs
Q: Can I make this ahead for meal prep?
A: Yes. Make it, cool it, and store in the fridge. Reheat slices during the week for quick meals.
Q: Can I skip sautéing the vegetables?
A: Yes for soft veggies like spinach, but cook dense vegetables (mushrooms, peppers, onions) first to remove moisture and bring out flavor.
Q: How do I know when it is done?
A: The frittata is done when the top is set and the center no longer jiggles. A toothpick in the center should come out mostly clean.
Q: Can I double the recipe?
A: Yes. Use a larger baking dish and add a few extra minutes to baking time until set.
Q: Is this safe to freeze?
A: Yes. Wrap slices well and freeze up to 2 months. Thaw in the fridge before reheating.
Easy Oven-Baked Frittata
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Description
A warm, simple oven-baked frittata that’s quick to make, delicious, and easy to customize with your favorite ingredients.
Ingredients
- 8 large eggs
- ½ cup milk (dairy or non-dairy)
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 cup diced vegetables (bell peppers, spinach, mushrooms, etc.)
- ¼ cup diced onion
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- 1 tbsp olive oil (for greasing the pan or sautéing vegetables)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch or 9-inch round baking dish with olive oil or cooking spray.
- If you’re using raw vegetables, sauté them in a skillet with olive oil until softened—about 5–7 minutes.
- In a large bowl, whisk the eggs with milk, salt, pepper, and garlic powder until smooth and well combined.
- Stir in the sautéed vegetables and shredded cheese.
- Pour the mixture into the prepared baking dish and bake for 20–25 minutes or until the frittata is puffed and the center is just set.
- Let the frittata cool for 5 minutes before slicing. Serve warm or at room temperature.
Notes
Use room-temperature eggs for more even texture. Don’t overfill the pan and consider broiling for a browned top.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 330mg
