Easy Baked Breakfast Frittata with Vegetables
shared by Nibblore Kitchen
This oven-baked frittata combines tender zucchini, sweet bell pepper, spinach, and melted cheese in a fluffy egg base. Briefly sautéing the vegetables prevents a watery center, while finishing the eggs in the oven delivers even cooking without flipping. Serve it warm for breakfast or at room temperature as part of a brunch spread. • Cook the vegetables until their moisture has evaporated; excess liquid can make the frittata spongy or watery. • Stop baking as soon as the center is set because overcooked eggs become tough and release moisture. • Use a metal or ceramic pie dish rather than deep glass bakeware for more predictable timing. • Replace the zucchini and bell pepper with an equal volume of chopped mushrooms and asparagus; sauté until all mushroom liquid has evaporated. • Use shredded fontina or mild provolone in place of the mozzarella. • For a richer result, replace the whole milk with half-and-half. • Substitute chopped flat-leaf parsley or chives for the basil. Cool leftovers within 2 hours, cover, and refrigerate for up to 4 days. Reheat individual wedges in a 160°C (325°F) oven for 10 to 12 minutes, or microwave at 50% power in 30-second intervals until hot. Freeze cooled wedges individually for up to 2 months; thaw overnight in the refrigerator before reheating.
- Total time
- 45 min
- Servings
- 6
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 2 tbspextra-virgin olive oil, divided
- 1 cupzucchini, cut into 1 cm cubes
- 1 cupred bell pepper, cut into 1 cm pieces
- ½ cupyellow onion, finely diced
- 2 cupbaby spinach, loosely packed
- 10large eggs
- ⅓ cupwhole milk
- 1 tspkosher salt, divided
- ¼ tspblack pepper, freshly ground
- ½ tspdried oregano
- ¾ cuplow-moisture mozzarella cheese, shredded
- ¼ cupParmesan cheese, finely grated
- 2 tbspfresh basil leaves, thinly sliced
Instructions
- 1Position a rack in the center of the oven and heat it to 190°C (375°F). Grease the bottom and sides of a 23 cm (9-inch) pie dish with 1 teaspoon of the olive oil, then set the dish on a rimmed baking sheet.
- 2Heat the remaining olive oil in a 30 cm (12-inch) skillet over medium-high heat. Add the zucchini, bell pepper, onion, and 1/4 teaspoon of the salt. Cook for 7 to 9 minutes, stirring occasionally, until the onion is translucent, the vegetables are lightly browned, and any released liquid has evaporated.
- 3Add the spinach to the skillet and cook for 1 to 2 minutes, stirring, until wilted. Remove the skillet from the heat and let the vegetables cool for 5 minutes so they do not begin setting the eggs prematurely.
- 4Meanwhile, crack the eggs into a large bowl. Add the milk, remaining 3/4 teaspoon salt, black pepper, and oregano. Whisk for about 45 seconds, until the whites and yolks are fully blended and the mixture is slightly frothy. Whisk in the mozzarella and Parmesan.
- 5Spread the cooked vegetables evenly in the prepared pie dish. Pour the egg mixture over them, then gently redistribute any vegetables or cheese that gather in one area.
- 6Bake on the rimmed baking sheet for 20 to 24 minutes, until the edges are lightly golden and the center is just set with no liquid egg visible when the dish is gently shaken. An instant-read thermometer inserted into the center should register at least 71°C (160°F).
- 7Let the frittata rest for 8 minutes; residual heat will finish setting the center. Run a thin knife around the edge, cut into 6 wedges, and finish with the sliced basil before serving.