Looking for a delicious, healthy, and versatile dish that works for breakfast, brunch, lunch, or even dinner? A basic baked frittata might be exactly what you need. This protein-packed, oven-friendly egg dish is simple to make and endlessly customizable with whatever ingredients you have on hand.

Whether you’re meal prepping or hosting a weekend brunch, mastering the baked frittata will elevate your kitchen game. Plus, it’s naturally gluten-free and easy to make low-carb or vegetarian.

Unlike a quiche, a frittata skips the crust and bakes beautifully in an oven-safe dish or skillet. For those who want to understand the nutritional benefits of eggs in their diet, Harvard’s Nutrition Source provides an excellent overview of why they’re such a smart choice.

One of the best things about baked frittatas is how well they fit into a meal-prep routine. You can cook a whole batch, refrigerate or freeze it, and enjoy it throughout the week. The Academy of Nutrition and Dietetics explains the many meal prep advantages of using eggs for quick and nourishing meals.

What Is a Frittata?

A frittata is an Italian-style egg dish that sits somewhere between an omelet and a crustless quiche. The filling is mixed into the egg base rather than folded in. While stovetop frittatas are traditional, baking your frittata in the oven makes it even easier — no flipping required.

Key Differences:

Omelet: Cooked fast on the stove, fillings added after eggs cook
Quiche: Custard-like, baked in a crust
Frittata: Crustless, ingredients mixed in, cooked stovetop and/or baked

Key Ingredients for a Basic Baked Frittata

To make a basic baked frittata, you’ll only need a few essential ingredients:

Eggs (6–8 large)
Milk or cream (adds richness)
Salt, pepper, and herbs for flavor
Cheese (feta, cheddar, goat cheese)
Vegetables: onion, spinach, tomato, bell pepper, etc.
Optional protein like ham, bacon, or smoked salmon

You can also experiment with plant-based alternatives like tofu or vegan egg products for a dairy-free or vegan frittata.

Kitchen Tools You’ll Need

Oven-safe skillet, baking dish, or pie pan
Medium or large mixing bowl
Whisk or fork
Spatula
Measuring cups and spoons

A cast iron skillet works particularly well because it allows you to sauté ingredients and transfer directly into the oven.

How to Make a Basic Baked Frittata (Step-by-Step)

Follow these steps for a foolproof, fluffy frittata:

Preheat oven to 375°F (190°C).
Whisk eggs with milk/cream in a bowl. Season with salt, pepper, and herbs.
Sauté vegetables and protein (if using) in your oven-safe skillet until softened.
Add cheese and cooked veggies/protein to the egg mixture. Mix well.
Pour mixture back into the skillet or baking dish.
Bake for 20–25 minutes until the center is set and slightly golden.
Let it rest for 5 minutes, then slice and serve.

Tip: Avoid overmixing the eggs, which can result in a dense texture.

Delicious Frittata Variations

Once you master the base, try these variations:

Vegetarian: Mushrooms, spinach, tomatoes, zucchini, goat cheese
Mediterranean: Olives, sun-dried tomatoes, feta, oregano
Southwestern: Jalapeños, black beans, cheddar, chili powder
Low-carb: Broccoli, sausage, mozzarella
Dairy-free: Omit cheese and use plant milk or silken tofu

Use up whatever’s in your fridge — the frittata is wonderfully forgiving.

Tips for a Perfect Baked Frittata

Cook vegetables first to release water and avoid a soggy center
Use whole eggs for best texture; egg whites alone can be rubbery
Bake gently at 350–375°F for a tender result
Add cheese last for a melted top or mixed in for creaminess

Avoid using high moisture veggies (like raw tomatoes or zucchini) without cooking or draining first.

How to Store and Reheat Frittata

Baked frittatas store well, making them ideal for quick meals.

Refrigerate in airtight container for up to 4 days
Freeze slices wrapped in foil or in freezer bags for 1–2 months
Reheat in oven at 325°F or microwave in short bursts to retain texture

How to Serve Baked Frittata

Great at any time of day! Try serving with:

Mixed green salad
Avocado toast or crusty bread
A cup of soup or side of fruit

It’s an excellent option for brunch boards, work lunches, or light dinners.

Nutritional Profile

A basic frittata made with eggs and vegetables is:

High in protein
Low in carbs (especially without cheese or starchy fillings)
Rich in nutrients like B12, choline, and vitamin D

Want to know the proper temperature to safely cook eggs? Check the USDA’s guide on safe egg handling and cooking.

Common Mistakes to Avoid

Overbaking = rubbery texture
Skipping pre-cooking vegetables = excess moisture
Not seasoning eggs properly = bland result
Pouring eggs into a cold pan = uneven cooking

Always allow your frittata to rest before slicing for clean cuts and better structure.

Frequently Asked Questions

What’s the difference between a quiche and a frittata?
A quiche has a pastry crust and a custard base, while a frittata is crustless and more egg-forward.

Can I use milk instead of cream?
Yes, milk works well and lightens up the dish.

Why is my frittata watery?
Usually from uncooked veggies — always pre-cook and drain them.

Do you flip a frittata?
Not when baking — the oven ensures even cooking without flipping.

Can I make a frittata ahead of time?
Absolutely. It reheats beautifully and holds up for days in the fridge.

Can I use egg whites only?
Yes, but the texture will be drier and less rich. Consider adding extra veggies or dairy-free cheese for moisture.