Easy oven-baked frittata recipe (2024)

11 Ingredients
4 Method Steps

11 Ingredients

2 medium (400g) sebago potatoes
2 tbsp olive oil
1 red onion, chopped
70g pancetta, chopped
100g baby spinach
200g red grape tomatoes, halved
1 red capsicum, chopped
8 eggs
1/2 cup thickened cream
1/2 cup shredded parmesan cheese
1/4 cup grated Devondale Tasty Cheese Block (500g)
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4 Method Steps

Step 1

Preheat oven to 200°C. Lightly grease a 5cm-deep, 26cm x 16.5cm (base) ovenproof dish. Pierce each potato (2 medium (400g) sebago potatoes) 4 times with a bamboo skewer. Place in a heatproof, microwave-safe bowl. Microwave on high (100%) for 4 minutes or until tender. Allow to cool. Thinly slice.
Step 2

Meanwhile, heat oil (2 tbsp olive oil) in a non-stick frying pan over medium heat. Add onion (1 red onion, chopped). Cook, stirring, for 3 minutes. Add pancetta (70g pancetta, chopped). Cook, stirring, for 3 to 4 minutes or until onion is tender and pancetta golden. Add spinach (100g baby spinach). Cook for 1 minute or until spinach is just wilted.
Step 3

Combine onion mixture, tomatoes (200g red grape tomatoes, halved) and capsicum (1 red capsicum, chopped) in a bowl. Arrange half the potato, in a single layer, over prepared dish. Top with half the onion mixture. Repeat with remaining potato and onion mixture.
Step 4

Whisk eggs (8 eggs) and cream (1/2 cup thickened cream) in a bowl. Gently pour egg mixture over vegetable mixture. Sprinkle with parmesan (1/2 cup shredded parmesan cheese) and tasty cheese (1/4 cup grated Devondale Tasty Cheese Block (500g)). Bake for 30 to 35 minutes or until egg mixture is set and top golden. Stand for 5 minutes. Serve.

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Recipe Notes

What exactly is a frittata?

Traditionally, a frittata is started on the stove top and then put under the grill for the final moments of cooking. It differs from an omelette in that an omelette is lighter and is made entirely on the stove top, with a fresh filling placed in the middle and the just cooked egg folded over it. This oven-baked frittata is more like a quiche, but without the fiddliness of the pastry.

Should I line my baking dish?

Baking paper is such a fine invention. It’s made light work of lining cake and slice pans

as well as operating as a “lid” (or cartouche in cooking terms) for the top of a stew. This baked frittata is one of the times I don’t line my dish with baking paper. Due to the amount of liquid in this recipe, I find the frittata tends to steam a bit when baked and the base and sides don’t go golden. An enamel or stainless steel dish works best as they conduct heat really efficiently. If not, a ceramic or glass dish is fine. Either way, make sure you grease the base and sides thoroughly.

Why is my frittata watery?

It’s really important that you cook the vegetables before pouring over the egg mixture, especially if the vegetables have a large water content. In the case of this baked frittata recipe, the spinach, in particular, needs to be well cooked. If thrown in uncooked it would leech extra liquid into the eggs making them curdle and split. Same goes for zucchini and mushrooms. Although tomatoes are normally watery, the fact that this recipe uses grape tomatoes which have thick skins means they can be just tossed in.

How do I know my frittata is cooked?

Cook the frittata in the oven just until the centre is no longer wobbly and the edges are golden-brown. If still unsure, place a knife into the centre of the frittata. If raw eggs run out, keep cooking. You want the eggs to be just set as the frittata will keep cooking while it’s standing. If the frittata is cooked but the top is not to the desired golden colour, pop it under the grill for a couple of minutes. You may have to take the rack out of the grill to allow it to fit.

NUTRITIONAL INFORMATION

Nutrition per Serving

%Daily Value#

Nutrition information and Health Score does not include ingredients listed as to serve or any serving suggestions.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

# The % daily values indicates how much of a nutrient in a food serving contributes to a daily diet, based on general nutritional advice for a diet of 2100 calories a day.

* Health Scores are calculated on a 1-10 scale based on nutrient density and USDA (global standard) recommendations for a healthy diet. A higher Health Score indicates a healthier recipe. The value is based on the impact of macronutrients and micronutrients in the recipe.

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Health Score4.8

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