Oven Frittata (Print-Friendly Version)
Throw together eggs, cheese, and veggies you like. You’ll get a fast meal that’s filling and totally flexible.
# Ingredients List:
→ Cooking Oil
01 -
15 ml olive oil or any mild oil for cooking
→ Cheese
02 -
100 g grated cheese (mozzarella, cheddar, or your choice)
→ Protein
03 -
125 g cooked sausage, bacon, or ham
→ Vegetable Fillings
04 -
150 g assorted veggies (like spinach, zucchini, or bell peppers)
05 -
80 g chopped onion
→ Egg Mixture
06 -
8 big eggs
07 -
120 ml milk (full fat, skim, or 2%)
08 -
Salt as needed
09 -
Freshly cracked black pepper, to your liking
# Detailed Cooking Steps:
01 -
Once done, set the pan aside for a few minutes so it firms up and cuts easily.
02 -
Pop the whole skillet into the hot oven. Let it bake 10 to 15 minutes till it barely jiggles in the center. If you’re unsure, use a knife to check.
03 -
Keep cooking on the stove on medium, don’t stir. Wait 5 to 7 minutes till the sides look firm.
04 -
Pour your egg mixture over the veggies in the pan. Scatter protein and cheese all over the top.
05 -
In a big bowl, beat together eggs, milk, salt, and pepper till it’s one smooth mix.
06 -
Toss onions and veggies into the hot pan. Stir now and then, cook 3 to 5 minutes till they’re soft but not brown.
07 -
Grab a 25 to 30 cm nonstick or cast iron pan you can use in the oven. Heat oil in it over medium heat till it barely ripples.
08 -
Fire up your oven to 175°C so it’s hot and ready before you start baking.
# Helpful Hints:
01 -
For a light version, swap 4 of the eggs for 4 egg whites and choose plain almond milk.
02 -
Got leftover cooked veggies? Add them in, just make sure they’re already cooked or sautéed so you don’t end up with too much water.
03 -
Once cool, stash slices in a sealed container in the fridge up to 3 days. Or freeze single pieces for about a month.
04 -
To warm up, pop a slice in the oven at 175°C for 10 minutes, or microwave it 1–2 minutes till hot.