Loaded Baked Frittata Recipes

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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

LOADED BAKED FRITTATA



Loaded Baked Frittata image

Sautéed onion, pepper and spinach lace this sturdy frittata that's as good warm out of the pan as it is cold. Bacon and goat cheese enrich the mix, which can be eaten alone or put in a sandwich (see tip below). This recipe is, of course, delicious as is, but you can also take a cue from one of our commenters, Joan, who made this with leftover peppers and onions, adding sliced roasted baby potatoes. Ready in 45 minutes, it lasts for up to three days in the refrigerator, so you can enjoy it as long as it lasts - which may not be very long.

Provided by Genevieve Ko

Categories     breakfast, brunch, dinner, lunch, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

8 large eggs
1/2 cup whole milk
Kosher salt and black pepper
1/2 cup finely diced bacon
1 cup diced onion (from 1 small onion)
2 cups diced red or orange bell peppers (from 2 peppers)
1 (5-ounce) package baby spinach
4 ounces fresh goat cheese

Steps:

  • Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside.
  • Put bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes.
  • Add onion, peppers and 1/2 teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.
  • Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven.
  • Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn't jiggle. Cool on a rack for about 10 minutes.
  • Cut into wedges to serve warm or at room temperature.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 15 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 502 milligrams, Sugar 5 grams, TransFat 0 grams

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