Breakfast · Vegetarian

Oven Baked Frittata

Name: Oven Baked Frittata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
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

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,…

Prep15 minutes
Cook20 minutes
Total35 minutes
Serves8
Calories446 kcal

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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.

"I love this frittata recipe. I made it for Sunday brunch and it was perfect. Loved all the veggies in it!" ~Jacqueline

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.

mushrooms, spinach, cheese, eggs, heavy cream

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!

Adding chopped basil to frittata mixture.

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.

Oven 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. #breakfastideas

Equipment

nonstick sauté pan

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

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 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.
4

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.
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 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.
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 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.