Looking for a simple, healthy, and delicious frittata recipe? Try this easy baked vegetable frittata cooked in a cast iron skillet. It's perfect for breakfast, lunch, or dinner and it can be customized with your favorite veggies.
About This Baked Veggie Frittata
Frittatas are an Italian version of quiche but without the crust. Traditionally, when making frittatas, you cook them on the stovetop then you need to flip out the semi-cooked eggs in the pan to cook the other side.
With this recipe where the frittata is cooked in cast iron and then baked in the oven, there is no need to flip it. This for me was always the hardest part of making frittatas. Thanks to using a cast iron skillet to make this, the end result is a beautiful golden crust on the bottom and sides of the veggie frittata.
It is the perfect veggie baked frittata. Not watery, not dry, but just right.
What you add to this is totally up to you. Try to use whatever veggies you have lying around to make this. Italians make this dish to do just that. This recipe is all about having no waste and a delicious meal.
What You Will Need
- Large eggs
- Parmesan cheese
- Fresh baby spinach: You can also use regular fresh spinach.
- Onion: I prefer using yellow Spanish onions but red onions will work too.
- Potatoes: I like using baby yellow potatoes but any variety will work.
- Heavy cream
- Milk: I prefer whole milk but you can also use reduced-fat milk.
- Kosher salt
- Olive oil
- Pancetta: Now, for me, adding a little pancetta is how I get my crew to eat a meal full of veggies. This is optional but it is good.
How To Make Baked Vegetable Frittata
- Prep: Cut up all your veggies into bite-sized pieces so they cook quickly and evenly.
- Saute: In a large 12-inch cast iron skillet over medium heat, cook the pancetta (if using) and veggies until the vegetables are soft.
- Mix: In a large bowl, mix the eggs, milk, and heavy cream until well incorporated. Then mix in the shredded cheese.
- Bake: Pour the egg mixture into the cast iron pan, give it a good shake, and cook until the eggs are set on the sides touching the pan. Place in the preheated oven for 10-15 minutes or until the egg is set in the center.
- Remove the frittata from the cast iron pan: place a spatula under the eggs on the side opposite the pan's handle. With oven mitts, lift the cast iron pan and tip the pan towards the spatula. The frittata should slide out over the spatula and you can slide it onto a large plate. Cut into individual serving pieces and enjoy.
Storage & Reheating
Growing up, frittatas were made in the morning and left on the counter to nibble on throughout the day. Now we know a little more about food safety so here are my suggestions:
Allow the frittata to cool then cover with plastic wrap and place in the fridge. It will last for up to 5 days this way.
You can eat the frittata cold or take out a slice to come to room temperature. If you prefer the frittata to be hot, just place it on a plate in the microwave on medium heat for about 1 minute. It doesn't need long.
My Top Tips
As always, here are my tips so you have success with this baked vegetable frittata:
- Use what you have on hand. Frittatas are about combining random ingredients into one dish so try to use what you have on hand before buying items just for this recipe. Zucchini, bell peppers, and asparagus are great options.
- Fill it up! The frittata can hold a good bit of veggies and the more you add the denser it will be. I like a nice veggie packed frittata so I like to add lots of veggies.
- Add more flavor: Feel free to add in your favorite herbs like chives, dill, basil, or whatever you love.
Faqs
Milk and cream are added to frittatas to give them a light fluffy texture.
Yes. Frittata is like a crustless quiche but with a little more of a brown crust on the bottom, side and top.
Your frittata should not be wet when it is done baking. If it is, it did not cook for long enough. Make sure to cook the frittata until the center sets and the egg does not jiggle when you shake the pan.
Yes. Frittatas are an amazing make-ahead meal. You can make it up to 5 days in advance and serve it cold, at room temperature, or hot with re-heating.
More Delicious Italian Recipes For You
Here are some more easy Italian recipes you may like:
Easy Baked Vegetable Frittata Recipe (In Cast Iron)
Equipment
- 12 inch cast iron skillet
Ingredients
- 10 Large eggs
- 1 cup Parmesan cheese
- 2 cups Fresh baby spinach coarse chopped
- 2 cups Yellow potatoes diced small
- 1 cup Heavy cream
- ½ cup Milk
- ¼ cup Onion finely chopped
- 4 ounces Pancetta
- 1 tablespoon Olive oil
- 1 teaspoon Kosher salt
Instructions
- Preheat oven to 425 degrees.
- Cut up all your veggies into bite-sized pieces so they cook quickly and evenly.
- In a large 12-inch cast iron skillet over medium heat, add the olive oil and cook the pancetta untl crispy (if using.4 ounces Pancetta, 1 tablespoon Olive oil
- Add the onions and potatoes and cook until tender, about 5 minutes.2 cups Yellow potatoes, ¼ cup Onion
- Add the spinach and cook down for one minute.2 cups Fresh baby spinach
- In a large bowl, mix the eggs, milk, heavy cream and salt until well incorporated. Then mix in the shredded cheese.10 Large eggs, 1 cup Parmesan cheese, 1 cup Heavy cream, ½ cup Milk, 1 teaspoon Kosher salt
- Pour the egg mixture into the cast iron pan, give it a good shake, and cook until the eggs are set on the sides touching the pan. Place in the preheated oven for 10-15 minutes or until the egg is set in the center.
- Place a spatula under the eggs on the side opposite the pan's handle. With oven mitts, lift the cast iron pan and tip the pan towards the spatula. The frittata should slide out over the spatula and you can slide it onto a large plate. Cut into individual serving pieces and enjoy.
Meghan
Thank you for sharing this recipe
kisitalian
of course!