Imagine pulling a golden, puffed-up Oven-Baked Veggie Frittata – A Quick Meal for Any Time of Day from the oven, its aroma of roasted vegetables and melted cheese filling your kitchen. This versatile dish is my go-to for a stress-free, protein-packed breakfast, lunch, or dinner. Through extensive testing, I’ve perfected the method to ensure a light, fluffy texture every time, making it a reliable staple for any home cook.

Easy Oven-Baked Frittata

Print Recipe

Author: Dorothy Miller

Ingredients

Scale

8 large eggs
½ cup milk (dairy or non-dairy)
1 cup shredded cheese (cheddar, mozzarella, or your choice)
1 cup diced vegetables (bell peppers, spinach, mushrooms, etc.)

¼ cup diced onion
1 tsp salt
½ tsp black pepper
½ tsp garlic powder (optional)
1 tbsp olive oil (for greasing the pan or sautéing vegetables)

Instructions

Step 1: Preheat and PrepPreheat your oven to 375°F (190°C). Lightly grease an 8×8-inch or 9-inch round baking dish with olive oil or cooking spray.

Step 2: Sauté the Veggies (Optional)If you’re using raw vegetables like onions, mushrooms, or bell peppers, sauté them in a skillet with a bit of olive oil until softened—about 5–7 minutes. This step enhances flavor and prevents excess moisture in your frittata.
Step 3: Whisk the EggsIn a large bowl, whisk the eggs with milk, salt, pepper, and garlic powder until smooth and well combined.

Step 4: Add FillingsStir in the sautéed vegetables and shredded cheese. You can also fold in fresh herbs like parsley, dill, or basil if desired.
Step 5: Bake the FrittataPour the mixture into the prepared baking dish. Bake in the preheated oven for 20–25 minutes or until the frittata is puffed and the center is just set.
Step 6: Cool and ServeLet the frittata cool for 5 minutes before slicing. Serve warm or at room temperature.

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Easy Oven-Baked Frittata Recipe