Loaded Baked Frittata
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 8large eggs
- ½cup whole milk
- Kosher salt and black pepper
- ½cup finely diced bacon
- 1cup diced onion (from 1 small onion)
- 2cups diced red or orange bell peppers (from 2 peppers)
- 1(5-ounce) package baby spinach
- 4ounces fresh goat cheese
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
230 calories; 15 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 15 grams protein; 502 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and ½ teaspoon pepper until smooth. Set aside.
- Step 2
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.
- Step 3
Add onion, peppers and ½ 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.
- Step 4
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.
- Step 5
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.
- Step 6
Cut into wedges to serve warm or at room temperature.
Tip
- To make into sandwiches, slide the frittata onto a cutting board. Cut to match the dimensions of your bread, trimming the rounded edges if needed. Sandwich between the bread and serve immediately or wrap tightly in foil, plastic wrap, or wax paper to pack for lunch. A sandwich assembled in the morning should be eaten by lunch.
Private Notes
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Cooking Notes
Poto
Any chance I could double this to make for a crowd? And bake in a glass Pyrex baking dish? Will definitely try the original...never seem to have time for a decent breakfast and this sounds like the answer!
Laura
I find that the comments of a dish being overly salted is often due to not reading the recipe correctly. I say this respectfully. It's just that folks sometimes don't notice that the recipe calls for kosher salt, meaning the measurement is for coarse salt, not the typical fine kitchen salt.
Kara
I bake at 325 until frittata puffs up and middle is set (no brown). It's just my preference, but I find the egg texture to be more custardy this way, vs rubbery cooked at 325 vs 375/400 until brown as some recipes suggest. I love the versatility of a fritatta and make with whatever we have on hand for a quick dinner (leftover ham, potatoes, brussels sprouts, whatever cheeses and dairy is on hand). They are always delicious and make excellent leftovers for dinner, breakfast and lunch!
christian
Excellent! I used a cast iron skillet and chopped the spinach a bit to avoid 'clumps.' For me the eggs were fully set at 15 minutes - top wasn't browned much at that point, but I don't care about that and I don't want the eggs over cooked.
Ellen Hershey
A wonderful versatile recipe that was a hit today at our family brunch. I used onion, red bell pepper, mushrooms, and zucchinis for the vegetable filling. I skipped the bacon and simply sautéed the veggies in olive oil. I did the veggie prep and cooking last night, so that this morning all I had to do was add the egg-milk mixture and the dollops of goat cheese before putting it in the oven. I’ll cook this often—delicious, low-stress, and a great way to use any veggies on hand.
E.S.
Frittatas are miracles. I toss in any vegetables I have around... dicing them and doing a quick saute to soften onions and peppers. Leftover Brussels sprouts chopped up are surprisingly good. Zucchini. Corn. Broccoli. I saute the veg, then dump in eight eggs I've scrambled with some half and half and seasoned with salt, pepper and celery seed, toss in some cheese (ranging from grated cheddar to luscious bits of goat cheese). Bake the whole mess in a 375 oven in the pan used for the veg. Yum.
LMK
Um, no. At least not in the Italian cookbooks I've used. There are many variations of frittatas. Marcella Hazan, whom I think most people would agree is a recognized "authority" on Italian cooking, has recipes for frittatas with Tomato Onion and Basil; Spaghetti ; Potato. Onion and Rosemary. She offers finishing in the oven as an option. Lidia Bastianich has frittatas made with ricotta; with tomato pepper and bread; with asparagus. I think those two cooks probably know their stuff
BERENICE
2) Then I put a well fitting lid on the skillet and let it all cook unil the frittata is set. If you want a browned top, then you can the put a serving plate over the skillet, flip it and slide the uncooked side into the pan to brown it. But usually, I just flip it before serving, so the browned bottom become the top. Really no need to turn on and heat the oven for this...
Andi
I left out the bacon, doubled the recipe and baked in a Corningware dish. So easy to make, and everyone loved it!
Joan
I made this with leftover peppers and onions from another night and added some sliced roasted baby potatoes—also leftover. Everything else remained the same. It cooked perfectly in the oven and released easily from my cast iron pan. So delicious! It’s a perfect meal for breakfast, lunch or dinner
Dan
I prepared it a day ahead and served it at room temperature for brunch. Everyone who tried it said that it was excellent.
gbclimber
Prepared this quite a few times, first followed the recipe and then varied it according to what’s growing in the garden, works real well with Swiss chard, kale etc, save the stems and sauté them with the onion. Parboil potatoes and add bite size pieces 2 minutes before the eggs go in, same goes for Kohlrabi, carrots or any other root veggie if you want to add a little heft. A pinch of pepper flakes makes it a bit more interesting. Great warmed up 2 or 3 days later (microwave very short time)
Eric Cohen
Really loved it as a sandwich between two pieces of buttered, multi-grain toast.
ozmtb
Prepared this for Christmas brunch—I chopped the veggies the night before. I used thinly sliced Brussels sprouts instead of spinach, mini sweet peppers and shallots. We really liked the outcome and will definitely serve this again.
Chuck
Thats why recipes are guides. You could have cut back on the salt
Molly
Took my oven a bit longer to finish but wow what a versatile base! Will be doing again.
Molerat
I squeezed all the moisture from the spinach and substituted eggs white for two of the whole eggs. Because I had asparagus I chopped a few a cooked them with the onion. I baked the Frittata using a convection oven. Browned on top, juicy and tender texture,absolutely delicious.
Jodi
I'm a vegetarian so not using bacon (or the fat) to flavour the frittata. I used oil to saute my vegetables which included cremini mushrooms, peppers, shallots and spinach. I used salt and pepper, but there was a lack of flavour overall. Needed something else, perhaps due to the absence of the bacon. I will add thyme or sage next time, and perhaps som smoked paprika. Good and easy recipe, just needs to be adapted.
Joanne Olivier
Anyone have suggestions for re-heating frittata slices?
Kate
So yummy!
kathrync
Roasted mushrooms, pepper and onion. Then add rosemary and thyme.
Emme D
Cooking for one requires adjustments & shortcuts but I love this recipe. It's so adaptable! I halve the recipe (except for using 5 eggs) 1st, I use a frozen chopped onion, green, yellow & red pepper mix. No need to saute as they're soft after thawing. Don't typically have goat cheese so either use grated Parmesan or chopped sliced or chunky cheese, mixed w/the eggs rather than on top. Sometimes I add fresh spinach or Swiss Chard or halved grape or cherry tomatoes. 350° 25 minutes. Perfect.
Lance
As every comment over years makes clear: Frittata is like tempura to which many colors may be added. The key agent is eggs beaten with a little cream—I use full cream. Sauté veggies. Add bacon or sausage or whatever. Add the egg mixture. Stir. Top with dollops or goat cheese (my favorite). Put in oven till top begins to brown. Some like it hot— from oven. Works best that way when using lots of melted cheese in the mix. Use the recipe. Then take the adventure path of experiments.
David
This went over well. Swapped arugula with spinach. No bacon. Ten eggs. Great success!
Tracy
This is a family favorite. We microwave potatoes, chop them up and throw them in which creates more solidity at the bottom.
trudy
Use less salt
Malphsand Squibbs
Made a leaner version by substituting Canadian bacon and a bit of olive oil for the pork belly bacon, skipped the goat cheese for taste and economy, same for the fresh spinach (used frozen, well squeezed). Used parmesan and queso fresco. A fine and quick workday meal for four or a dinner for two and breakfast or lunch thereafter.
Eliot Wessler
I don’t use milk. I saute vegs until carsmelized, then add eggs and cook over low heat until mostly set, then add parmesan, parsley and black pepper on top and then finish frittata under the broiler. Total cooking time is much shorter using broiler, plus the top is aleays nicely browned. My favorite ingredients are carsmelized onions, leftover pasta, and feta cheese, but I sometimes add sliced red peppers, rosemary ham, basil, etc. Delicious, pretty to look at, and idiot-proof.
Jay
Didn't have any peppers on hand so I substituted grape tomatoes, quartered. Also used half and half instead of milk but a bit less than 1/2 a cup. Otherwise, followed the recipe as written. Delicious! I might try adding garlic, mushrooms and experiment with some herbs/spices next time.
Alina
Uncomfortable amount of black pepper
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