Baked Italian Frittata Recipes

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HOW TO MAKE FRITTATAS (STOVETOP OR BAKED)



How to Make Frittatas (Stovetop or Baked) image

Learn how to make the perfect frittata with this comprehensive guide! This recipe assumes you're cooking the vegetables in your skillet-if you're using leftover vegetables for the stovetop option, simply warm them in the skillet before adding the eggs. Recipe yields 1 large frittata or 18 mini frittatas (approximately 8 servings).

Provided by Cookie and Kate

Categories     Breakfast

Time 45m

Number Of Ingredients 7

12 eggs
3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream, crème fraîche or yogurt)
1/2 teaspoon salt
1 cup (4 ounces) grated or crumbled cheese
3 to 5 cups chopped vegetables or greens of choice (or up to 3 cups leftover cooked vegetables or greens)
1 tablespoon olive oil
Garnish: Chopped or torn fresh, leafy herbs (basil, parsley, cilantro, or dill)

Steps:

  • Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked methods (casserole or mini/muffins).
  • Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
  • In a 12-inch cast iron skillet (or any other large skillet that's oven safe), warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.
  • Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
  • Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
  • Let the cooked vegetables cool for a few minutes. In the meantime, grease a 9 by 13-inch pan with butter, which works better than cooking spray. Stir the lightly cooled veggies into the egg mixture, then pour it all into the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
  • Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
  • Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 muffin cups (I used two muffin pans for this), then fill the cups evenly with a scant 1/3 cup of the mixture. If you reserved any cheese, sprinkle it on top of the frittatas now.
  • Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy (this happens quickly so keep an eye on them; my pan with only 6 muffins finished sooner). Remove the pans from the oven and place them on a cooling rack to cool. Garnish with herbs, and serve.

Nutrition Facts : ServingSize 1/8th of recipe (these are rough nutrition facts based on frittata made with half and half, goat cheese and mixed vegetables), Calories 219 calories, Sugar 0.5 g, Sodium 354.3 mg, Fat 12.8 g, SaturatedFat 5.1 g, TransFat 0.1 g, Carbohydrate 10.5 g, Fiber 2.9 g, Protein 14.6 g, Cholesterol 287.5 mg

EASY OVEN BAKED FRITTATA



Easy Oven Baked Frittata image

This delicious Oven Baked Frittata is made with eggs, zucchini, pancetta and a little parmesan cheese. Fast and easy, it makes the perfect quick dinner or lunch.

Provided by Rosemary Molloy

Categories     Lunch     Main Dish

Time 40m

Number Of Ingredients 7

2 tablespoons olive oil
1/2 - 3/4 cup chopped pancetta
2 small zucchini
8 large eggs
3 tablespoons freshly grated parmesan cheese
1-2 tablespoons freshly chopped parsley
salt* and pepper to taste

Steps:

  • Pre-heat oven to 350F (180C).
  • In a non stick pan or baking dish (8-9 inch / 22 cm) add the olive oil and chopped pancetta and zucchini cook until golden brown. Stirring often so that they don't burn or stick to the pan.
  • While the zucchini and pancetta are sauteeing, in a medium bowl beat together the eggs and parmesan cheese, stir in the parsley and pepper. Then pour the mixture into the pan with the cooked zucchini and pancetta, stir gently to combine.
  • Place pan in pre-heated oven and bake for about 20 minutes. The Frittata is done when the eggs are puffed and opaque in colour. It should still wiggle just a tiny bit in the centre (don't worry it will continue to cook even when it's removed from the oven). Let sit 5 minutes then slice and serve. Enjoy!

Nutrition Facts : Calories 268 kcal, Carbohydrate 3 g, Protein 17 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 428 mg, Sodium 252 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BASIC BAKED FRITTATA RECIPE



Basic Baked Frittata Recipe image

Have you mastered the frittata yet? Baked frittatas make a great, easy meal any time of the day-even for a quick weeknight dinner.

Provided by Cookie and Kate

Categories     Main

Time 25m

Yield 4

Number Of Ingredients 4

6 eggs
A handful of cheese
A splash of milk
Vegetables, spices, salt, pepper, and anything else you want to throw together

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Line a 9-inch springform pan OR 9-inch square baking dish with parchment paper (here's a photo that demonstrates how to line the square dish).
  • In a separate bowl, whisk together eggs, cheese, milk, vegetables and seasonings.
  • Pour the mixture into the springform pan or baking dish.
  • Bake until the frittata is golden and puffy and the center feels firm and springy, about 25 minutes or more.

Nutrition Facts : ServingSize 1 of 4 servings (frittata made 1/2 cup shredded cheddar, 2T milk, 1/4t salt, no add-ins), Calories 167 calories, Sugar 0.7 g, Sodium 347.3 mg, Fat 11.8 g, SaturatedFat 5 g, TransFat 0.2 g, Carbohydrate 1.4 g, Fiber 0 g, Protein 12.9 g, Cholesterol 293.1 mg

PASTA FRITTATA



Pasta Frittata image

This dish is one recipe calling for leftover pasta that is actually worth planning for. It's portable, it's endlessly versatile, and it's practically foolproof. Substitute almost any cheese for the Parmesan (or leave it out altogether) and toss in any cooked vegetable or meat. Make it your own. One last bit of advice from Mr. Bittman: "The key to extreme enjoyment is to make sure that some ends of pasta pieces protrude from the top of the mixture when you put it in the oven. They will become crunchy, giving the leftover pasta yet one more pleasant dimension."

Provided by Mark Bittman

Categories     easy

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 6

1/4 pound spaghetti, linguine, fettuccine or other long pasta (or about 1/2 pound cooked pasta)
Salt and pepper to taste
4 tablespoons butter or extra virgin olive oil
1/4 cup minced pancetta, bacon or prosciutto, optional
6 eggs
1 cup fresh grated Parmesan cheese

Steps:

  • If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
  • Heat oven to 350 degrees. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
  • In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 6 grams, Sodium 322 milligrams, Sugar 1 gram, TransFat 0 grams

BAKED ITALIAN EGG, ZUCCHINI, AND SCALLION FRITTATA



Baked Italian Egg, Zucchini, and Scallion Frittata image

I always have zucchini on hand and especially in the summer. I can't grab enough at our local farmers markets. This baked Italian egg, zucchini, and scallion frittata was so amazing and simple. Top with diced tomatoes, sliced avocado, or salsa!

Provided by Cindy Anschutz Barbieri

Categories     Breakfast and Brunch     Eggs     Frittata Recipes

Time 50m

Yield 8

Number Of Ingredients 11

2 tablespoons coconut oil, melted
1 cup shredded zucchini
1 small yellow onion, or to taste, grated
6 large eggs
½ cup almond flour
2 green onions, thinly sliced, or to taste
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon sea salt
¾ teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with coconut oil.
  • Drain zucchini and onion in a colander until no longer wet, about 10 minutes.
  • Beat eggs, almond flour, green onions, garlic, onion powder, basil, sea salt, and black pepper together in a large mixing bowl until smooth; stir zucchini and onion into the egg. Pour the egg mixture into the prepared baking dish.
  • Bake in preheated oven until set in the center, 35 to 40 minutes.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 2.6 g, Cholesterol 139.5 mg, Fat 7.3 g, Fiber 0.6 g, Protein 5.2 g, SaturatedFat 4.3 g, Sodium 275.4 mg, Sugar 1.1 g

ITALIAN FRITTATA



Italian Frittata image

Frittatas are a cinch to make, and you can substitute the ingredients with whatever you have on hand! It's fun to get creative with them! They also make great leftovers!

Provided by Shagen McBride

Categories     Breakfast and Brunch     Eggs     Frittata Recipes

Time 50m

Yield 6

Number Of Ingredients 14

½ cup diced salami
½ cup artichoke hearts, drained and chopped
½ cup chopped cherry tomatoes
1 (4.5 ounce) can sliced mushrooms, drained
6 eggs
⅓ cup milk
2 green onions, chopped
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon salt
ground black pepper to taste
⅓ cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
  • Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.
  • Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
  • Bake until eggs are set and cheese is melted, about 20 minutes.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 5.9 g, Cholesterol 215.5 mg, Fat 13.4 g, Fiber 1.2 g, Protein 17 g, SaturatedFat 5.7 g, Sodium 1048.7 mg, Sugar 1.9 g

CLASSIC ITALIAN POTATO FRITTATA



Classic Italian Potato Frittata image

One of the most traditional Italian recipes loved by kids and grown-ups. Learn all the tips and tricks to make perfect potato frittata every single time!

Provided by Andrea Soranidis - The Petite Cook

Categories     Main

Time 30m

Number Of Ingredients 6

500 g medium-large potatoes
6 eggs
handful of fresh parsley, finely chopped
60 g Grana Padano or Parmesan Cheese, grated ((optional))
3 tablespoon extra virgin olive oil
sea salt and freshly cracked black pepper (to taste)

Steps:

  • Peel and chop the potatoes into 1-inch large cubes.
  • In a large pot of lightly salted boiling water, boil the potatoes for about 5 min, until just tender.
  • In the meantime, in a large bowl whisk the eggs until well combined, add in chopped parsley and season with salt and pepper.
  • Drain well the potatoes and add them into the bowl with the eggs. Fold in the cheese (if using) and lightly mix all ingredients.
  • Heat a large non-stick skillet with the olive oil over medium-low heat. Pour in the frittata mixture, making sure to distribute the potatoes evenly over the bottom of the pan.
  • Cover with a lid and cook for about 5-10 minutes, gently shaking the pan every now and then. When the frittata is easily pulled off from the bottom, is ready to be turned. Using a plate with the same diameter of the frittata, carefully put it on top and flip the frittata on the other side.
  • Cook on the other side for a further 2-5 minutes, this time without the lid.
  • When the frittata is fully cooked, remove from the pan and slide it gently onto a serving plate, and serve
  • Store leftovers in an airtight container and refrigerate for up to 2 days.

Nutrition Facts : Carbohydrate 15 g, Protein 11 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 172 mg, Sodium 221 mg, Fiber 2 g, Sugar 1 g, Calories 232 kcal, ServingSize 1 serving

BAKED ARTICHOKE FRITTATA



Baked Artichoke Frittata image

Couldn't be easier. This is baked in a shallow casserole dish or 4 small 1 1/2 cup sized shallow individual pans. It gets nice and puffy almost like a souffle which makes a beautiful presentation. I found this recipe in an old Sunset cook book. This is Florentine sytle cooking. Makes a great dinner or breakfast. You can sub jack cheese for the fontina also.

Provided by Mamablowfish

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 (9 ounce) package frozen artichoke hearts
6 eggs
1/2 cup half-and-half
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup Fontina cheese, shredded
1/2 cup parmesan cheese, grated

Steps:

  • Cook artichoke hearts according to package directions and drain well.
  • Spread artichokes evenly in a well greased, shallow 1 1/2 - 2 quart baking dish. (round or oval is nice).
  • Beat eggs with half and half, salt, pepper and nutmeg.
  • Stir in fontina cheese and pour over artichokes.
  • Bake uncovered in 350 oven for 30 minutes.
  • Sprinkle evenly with parmesan then return to oven and bake for 5-8 minutes more or until frittata is puffed and lightly browned.
  • Serve at once.

BAKED ITALIAN FRITTATA



Baked Italian Frittata image

Make and share this Baked Italian Frittata recipe from Food.com.

Provided by Mimi Bobeck

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

5 medium red potatoes, peeled and sliced
1/4 cup olive oil
1 cup chopped onion
1/4 cup chopped green pepper
3 garlic cloves, minced
4 cups frozen chopped broccoli
12 large eggs, beaten
3/4 cup grated parmesan cheese
1/2 cup water
1 teaspoon dried basil (fresh basil would also be nice)
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded monterey jack cheese

Steps:

  • Sauté potato in oil in large skillet for 10 minutes.
  • Add onion, green pepper and garlic, sauté until tender.
  • Add broccoli; cook and cover 5 minutes.
  • Arrange mixture in an 11x7x1-inch baking dish.
  • Combine eggs and next five ingredients; beat until blended.
  • Pour over potato mixture.
  • Sprinkle with Monterey Jack cheese.
  • Bake uncovered 25 to 30 minutes or until set.

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