Easy Oven-Baked Frittata Recipe
There’s something incredibly satisfying about pulling a golden, puffed Oven-Baked Veggie Frittata from the oven. This dish is a masterclass in simplicity, transforming humble eggs and fresh vegetables into a protein-packed meal perfect for any time of day. After extensive testing, I’ve perfected this method to ensure a consistently fluffy texture and even cook every time. It’s a versatile recipe that celebrates seasonal produce and makes for effortless entertaining or meal prep.
PrintEasy Oven-Baked Frittata
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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