EASY OVEN FRITTATA RECIPE
Elevate your regular frittata recipe with mozzarella cheese and bacon as part of this Easy Oven Frittata Recipe. So simple, you'll go gaga for frittata.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Whisk eggs and water in medium bowl until blended. Reserve 1/2 cup cheese. Add remaining cheese to eggs along with tomatoes, basil and bacon; mix well.
- Pour into 9-inch pie plate sprayed with cooking spray; sprinkle with reserved cheese.
- Bake 30 min. or until knife inserted in center comes out clean, and top is puffed and golden brown.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 195 mg, Sodium 220 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 0 g, Protein 11 g
OVEN BAKED WESTERN FRITTATA
Besides fried egg sandwiches, I also enjoy a toasted Western on occasion. Sometimes I also make it as a Frittata for dinner.
Provided by Lori Mama
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In a medium sized skillet over medium high heat, fry the bacon until desired doneness in butter.
- Add the chopped vegetables and continue cooking until just softened.
- In the meantime, crack the eggs in a bowl, add half/half, salt and pepper to taste and whisk until combined.
- Pour mixture over the other ingredients in the skillet and cook until the bottom has just set.
- Place pan (with foil wrapped around the handle if not ovenproof) in the oven and bake for approximately 10 minutes or until the top is set.
- Watch closely!
- Cut into four wedges and serve hot.
BAKED FRITTATA
Provided by Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Breakfast Sausage:: Mix all ingredients well. Place in hot pan and cook until brown.
- Asparagus: Peel bottoms of asparagus. Season with oil, salt and pepper. Place on a cookie sheet and roast in a pre-heated oven at 350 degrees F for 15 minutes Cut into 1-inch pieces.
- Spiced Tomato Jam: In a 2-quart sauce pot, add all ingredients. Cook until almost dry mixing often over medium heat Puree and keep warm.
- Fritatta: Heat an 8-inch cast iron pan over medium heat coated with olive oil. In a mixing bowl, add sausage, asparagus, fontina cheese and egg. Season with salt and pepper. Add to heated pan and bake at 350 degrees F for 30 minutes. Let cool for a few minutes and turn pan over to release frittata. Cut frittata into 6 wedges. Place a dollop of tomato jam and leaf of basil on each wedge.
BASIC BAKED FRITTATA RECIPE
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
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
ROASTED VEGETABLE FRITTATA
Provided by Ina Garten
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Place the zucchini, peppers and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and toss well. Bake for 15 minutes. Add the garlic, toss again and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees F.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.
- In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
LOADED BAKED FRITTATA
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
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
EASY OVEN-BAKED BACON CHEESE FRITTATA
You can use cooked finely cubed ham in place of the bacon if desired. Prep time does not include cooking the bacon.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 350 degrees.
- Butter an 11 x 7-inch baking dish.
- In a bowl whisk together eggs, half and half cream (or milk) melted butter, seasoned salt and black pepper; pour into the prepared baking dish,.
- Sprinkle the green onions, bacon and cheddar cheese on top.
- Bake uncovered for about 25 minutes or until the eggs are just set.
Nutrition Facts : Calories 391.6, Fat 33.9, SaturatedFat 16.5, Cholesterol 316.9, Sodium 490.6, Carbohydrate 3.1, Fiber 0.1, Sugar 0.8, Protein 18.3
EASY OVEN FRITTATA
Sure to become a firm family favourite, this dish is packed with peas, sweetcorn and peppers - it'll help you get your 5-a-day
Provided by Good Food team
Categories Dinner, Lunch, Pasta, Snack
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 190C/fan 170C/gas 5. Grease a 1.2 litre baking dish with the olive oil.
- Cook the pasta in salted boiling water in a large pan for 8 mins. Add all the vegetables and cook for another 2-3 mins until the pasta is tender and the vegetables slightly softened. Drain, then tip into the baking dish and mix well.
- Beat together the eggs and milk in a jug and add the thyme. Mix the two cheeses together and add most of it to the egg mixture, then season. Pour into the baking dish, stir gently, then scatter the rest of the cheese on top. Bake for 35-40 mins until set and golden. Cool for a few mins, then serve with a green salad.
Nutrition Facts : Calories 277 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 28 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.72 milligram of sodium
BACON & RICOTTA OVEN-BAKED FRITTATA
A thickly baked omelette that works as a filling supper, or can be sliced into wedges and served in lunchboxes or at picnics
Provided by Lucy Netherton
Categories Lunch, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm roasting tin with baking parchment. Melt the butter in a frying pan and cook the leeks for 8-10 mins until soft, adding a splash of water if they start to stick, then tip into a bowl. Add the bacon to the pan and fry for 5 mins until crisp. Add to the leeks and leave to cool.
- Add remaining ingredients to the leeks and bacon, mix well and season. Pour into the lined roasting tin and cook for about 20-25 mins until set. Serve cut into squares with salad and crusty bread.
Nutrition Facts : Calories 267 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.9 milligram of sodium
COLORFUL BRUNCH FRITTATA
Steps:
- Preheat oven to 350°. In a large skillet, saute asparagus, mushrooms, peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes; set aside. , In a large bowl, whisk eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir into vegetable mixture., Pour into a greased 13x9-in. baking dish. Bake, uncovered, 45 minutes. , Sprinkle with Parmesan cheese. Bake 5 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 270 calories, Fat 19g fat (10g saturated fat), Cholesterol 256mg cholesterol, Sodium 377mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.
OVEN-BAKED FRITTATA WITH MUSHROOMS & LEEKS
With mushrooms and fragrant leeks, this hearty oven-baked frittata is ideal comfort food.
Provided by My Food and Family
Categories Home
Time 55m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Heat large skillet on medium-high heat. Add oil, mushrooms and leeks; cook and stir 5 min. or until leeks are tender. Spoon into 9-inch pie plate sprayed with cooking spray.
- Beat eggs, egg product and water in medium bowl with whisk until well blended. Stir in 1/2 cup cheese and parsley; pour over vegetables in pie plate. Top with remaining cheese.
- Bake 30 min. or until knife inserted in center comes out clean.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 210 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 1 g, Protein 12 g
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