Description
This simple baked frittata is a wholesome and customizable egg-based dish that’s perfect for breakfast, brunch, or a light lunch. Made with just a handful of ingredients, it’s naturally gluten-free and easy to adapt with your favorite vegetables, herbs, and cheeses.
Ingredients
Scale
- 6–8 large eggs
- ½ cup milk or cream (for richness)
- Salt and freshly ground pepper, to taste
- Fresh or dried herbs (e.g., parsley, thyme, basil)
- ½ cup cheese (feta, cheddar, goat cheese, or your choice)
- 1–2 cups chopped vegetables (onion, spinach, tomato, bell pepper, mushrooms, etc.)
- Optional: Cooked protein such as bacon, sausage, or tofu
Instructions
- Preheat oven: Set oven to 375°F (190°C).
- Whisk eggs: In a medium bowl, whisk together eggs, milk or cream, salt, pepper, and herbs. Be gentle to avoid overmixing.
- Prepare filling: In an oven-safe skillet or sauté pan, cook vegetables (and protein if using) over medium heat until softened.
- Combine: Add cheese and sautéed vegetables to the egg mixture. Stir gently to combine.
- Bake: Pour the mixture back into the skillet or transfer to a greased baking dish. Bake for 20–25 minutes, or until the center is set and the top is slightly golden.
- Rest and serve: Let the frittata cool for 5 minutes before slicing. Serve warm or at room temperature.
Notes
Frittatas are very forgiving—use any combination of vegetables and cheese you have on hand. To make it dairy-free, substitute milk with almond or oat milk, and use dairy-free cheese or skip it altogether.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast / Brunch
- Method: Baked
- Cuisine: Italian / American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 2g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 215mg