Description
Baked Frittata makes mornings easy with eggs, vegetables, and cheese all baked together in one pan. Ready in forty-five minutes with minimal hands-on time, perfect for weekend breakfast or meal prep.
Ingredients
8 large eggs
1/4 cup milk
3/4 cup shredded sharp cheddar cheese
2 cups chopped vegetables (such as bell peppers, onions, spinach)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Crank your oven to 400°F and position the rack right in the middle. Grease your baking dish really well with butter or cooking spray, then line the bottom with parchment paper.
2. Crack all 8 eggs into a large mixing bowl and whisk them together until the whites and yolks are completely combined and everything looks uniform, about 1-2 minutes. Pour in the milk and whisk again until smooth.
3. Add shredded cheese, chopped vegetables, garlic powder, salt, and pepper right into that egg mixture. Stir everything together gently with a spatula until all the vegetables are evenly distributed.
4. Pour frittata mixture into the prepared pan and spread it evenly. Slide it into the preheated oven and bake for 22-25 minutes, until the edges are firm and lightly golden and the center still has just the tiniest jiggle.
5. Pull it from the oven and let it rest in the pan for 5 minutes. Use the parchment paper to lift the whole thing out onto a cutting board, then slice into squares or wedges.
Notes
Don’t open the oven before 20 minutes or you’ll let out all the heat.
Cook watery vegetables like mushrooms or zucchini first to remove excess moisture.
Take it out when there’s still a slight jiggle in the center – eggs keep cooking after you remove them.
Let eggs come to room temperature for 30 minutes before whisking for fluffier results.
Store covered in the fridge for up to 4 days, or freeze individual slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Baking
- Cuisine: Italian, American