A simple and delicious Baked Frittata (or crustless quiche) that is loaded with fresh vegetables. You can customize it with whatever veggies you have on hand and enjoy it for breakfast, brunch, lunch or dinner. It’s vegetarian, keto, gluten-free and low-carb. Watch the video!
The most powerful weapon on earth is the human soul on fire. — Ferdinand Foch
If you are looking for an easy and satisfying meal that can feed a crowd, look no further than this Baked Frittata. It’s like a giant egg casserole with a creamy and savory filling that holds together a rainbow of healthy vegetables. The frittata is baked in the oven until it rises and turns golden and fragrant.
What I love about this recipe is how versatile it is. You can use any veggies you like or need to use up, such as broccoli, cauliflower, potatoes, squash, mushrooms, peppers, leeks, spinach, etc. You can also play with different cheeses and herbs to suit your taste. Serve it with a big green salad for a complete and nourishing meal.
Baked Frittata Recipe | 60-sec video
How many servings does this make?
This large frittata makes 8-10 servings and is baked in a 9×13 inch baking dish or 12-inch skillet. You can also cut the recipe in half and bake it in a 9-inch pie pan or 9-inch cast-iron skillet to serve 4-5 people.
How to make the Best Frittata
Step one: Cook the Veggies.
You will need about 6 cups of cooked veggies for this recipe. You can steam them, sauté them or roast them until they are tender and have released most of their moisture. Season them with salt and pepper to taste.
Here we are steaming some broccoli florets and sautéing some leeks, peppers and mushrooms.
Step two: Make the egg mixture
Whisk the eggs with your choice of cream, ricotta, cottage cheese or sour cream. You can use any combination of these as well. Add some salt, pepper and fresh or dried herbs of your choice.
Step three: Assemble the Frittata
Grease your baking dish well and pour some of the egg mixture on the bottom. Add the cooked veggies evenly over the egg layer. Sprinkle some cheese of your choice and some fresh greens like spinach or basil. Pour the rest of the egg mixture over everything and gently stir to combine.
For extra creaminess, you can add some ricotta or burrata cheese on top if you like.
Step four: Bake the Frittata
Bake at 350F for one hour, checking halfway through and covering with foil if needed. The frittata is done when it is puffed up in the center and not too wobbly. Let it rest for 5-10 minutes before slicing and serving.
On the homefront:
I hope you are having a wonderful weekend. We are enjoying the spring weather in Singapore and spending some quality time with our friends. We are planning to make this frittata for our brunch tomorrow and serve it with some fresh fruit and coffee.
