Loaded Baked Frittata Recipe (2024)

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!

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.

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!

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.

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.

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.

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

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...

I left out the bacon, doubled the recipe and baked in a Corningware dish. So easy to make, and everyone loved it!

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

I prepared it a day ahead and served it at room temperature for brunch. Everyone who tried it said that it was excellent.

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)

Really loved it as a sandwich between two pieces of buttered, multi-grain toast.

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.

Thats why recipes are guides. You could have cut back on the salt

Use less salt

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.

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.

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.

Uncomfortable amount of black pepper

This is a great recipe. I use it to clean out my fridge. I add dribs and drabs of cooked veggies and clean out my veggie drawer, I have made it with ham, breakfast sausage as well as the bacon as directed in the recipe. I tend to use grated cheddar for the cheese instead of goat cheese. It is a great quick dinner or company breakfast.

Delicious solution to a quick dinner. I added a diced Italian sausage and grating of Parmesan. It was a tad bit salty to me, even using Diamond Kosher salt. I’d cut the salt in half and season as needed afterwards. Depending on your ingredients that you throw in, it could affect the saltiness. Otherwise, it solved my last minute polar freeze dinner dilemma!

Looked great but too wet. Waited 10 minutes before cutting. Cut peppers, cheese and spinach in 1/2.

Made with coconut bacon, probably better with real bacon. Not bad but not great either

Made exactly as written and it was delicious! The star of our brunch today, everyone commented on it multiple times. So easy to make!

Added thinly sliced mushrooms and eyeballed the goat cheese (went a bit heavy). So delicious. Four of us devoured most of it. Would be great with a potato side.

I made a 1.5x version of this with a full dozen of eggs and it fit perfectly in a 12" cast iron pan, it took about 10 minutes longer to bake. Worked great for 5 adults and 3 kids. I used feta instead of goat cheese and added 4 cloves of garlic, it turned out fantastic! Big hit for brunch. Served with some nice multi grain toast.

I dislike bell peppers so made this with two (fresh) poblano peppers. Cooked the bacon slices fIrst, drained them on paper towels and then chopped them up. Wiped out the pan and used a little olive oil to cook the peppers snd onions etc. (not a big fan of bacon grease either). Made no other changes, it is delicious!

Delicious! I had a guest with special dietary needs, so I skipped onion and bacon and sauteed mushrooms and baby spinach, and it still had plenty of flavor - especially with the goat cheese! it came out of the oven perfectly browned. My guests devoured the entire thing! Served with a simple green salad. This frittata will become a staple in my house!

Made this once with feta and the recommended amount of kosher salt. Way too salty. Made it again but cut the salt in half and it was perfect. Throw in a handful of cheddar for extra decadence.