Frittata Recipe Easy Oven Method

What is a Frittata?

A frittata is an egg based Italian breakfast dish similar to an omelette. Generally frittatas are filled with pre-cooked vegetables and they’re started cooking on the stovetop until eggs are set on the bottom then finished in the oven.

Frittata Video

But I prefer to simplify it and this version is only cooked in the oven. Nothing complicated here. Everything is just mixed together and poured into a pie dish and baked just until set. Technically this could probably be considered something between a crustless quiche and frittata because we skip the stove-top partial cooking of a traditional frittata but this doesn’t quite have the amount of milk or cream you’d find in a traditional quiche. This frittata is a perfectly hearty, flavorful way to start the day! It’s also great for entertaining too.

Ingredients for This Easy Frittata Recipe

Bacon Fresh spinach Grape tomatoes Eggs Half and half Onion powder and garlic powder Salt and pepper Swiss cheese

This is my favorite blend of ingredients for a frittata but you can easily swap out the mix-ins I used here for other things you may have on hand. This is such a versatile recipe!

More Mix-In Options

Mushrooms Onions Asparagus Fresh herbs Bell pepper Bottled artichokes Leftover baked potato (cubed) Sun dried tomatoes Ham Smoked salmon Fresh herbs (parsley, chives, thyme, basil) Sausage Feta, cheddar, mozzarella or provolone cheese

How to Make a Frittata

Preheat oven to 350 degrees. Butter a 9 – 10 inch deep pie dish, set aside. Place bacon in a 12-inch non-stick skillet and cook over medium-high heat, tossing frequently, until browned and crisp, about 6 – 10 minutes. Transfer bacon to a plate lined with several layers of paper towels to drain, leave 1 Tbsp rendered bacon fat in a skillet drain and reserve or discard excess.

Return skillet to medium-high heat, add spinach and saute just briefly until it has wilted, about 15 seconds, transfer spinach to plate with bacon.

In a large mixing bowl whisk together eggs, half and half, onion powder, garlic powder until well combined.

Season with salt and pepper to taste (season lightly with salt as the bacon and cheese will add salt. I only needed about 1/4 tsp salt).

Add cooked bacon, spinach and Swiss and toss mixture to distribute ingredients. Pour into prepared pie dish.

Bake in preheated oven until just set, about 30 – 35 minutes. Cut into wedges and serve warm.

What is Half and Half and is there a Substitute?

Half and half is basically just a blend of half milk and half cream so you can just as well substitute 2 Tbsp milk and 2 Tbsp cream. If you want it nice and rich use all cream.

Can I Make this into Mini Frittatas?

This recipe will also work great to make individual mini frittatas using two muffin pans. To do so divide egg mixture among greased muffin cups, filling each about 3/4 full. Bake at 350 about 13 – 18 minutes standard size muffins or about 7 – 8 minutes mini muffins.

Can I Make it in a Cast Iron Skillet?

Yes. To do so saute the bacon and veggies into a 9-inch cast iron skillet as directed, then pour the egg mixture over veggie mixture with bacon and cheese in pan (while still hot). Transfer to oven and bake about 20 – 25 minutes until set.

Tips for the Best Frittata

Don’t over beat the eggs. This will make the frittata puff up overly high and fall dense after baking. Plus over-beaten eggs can become tough. Pre-cook the veggie mix-ins. If the veggies aren’t pre-cooked they’ll end up crisp and still practically raw in the end. Remove excess moisture from veggies. If you go the route of using other vegetables that have excess moisture then dab dry with paper towels. Don’t over-cook. The key here is just to bake long enough to set for the perfect egg base. Make it ahead for breakfast prep. Frittatas are great for make ahead, store in the refrigerator then just reheat slices gently in the microwave for the next few days.