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This delicious Frittata is baked in the oven and packed full of healthy vegetables. This delicious Frittata is baked in the oven and full of healthy vegetables. It’s versatile, easy and can be made ahead – perfect for a speical breakfast or brunch. Or serve it up for lunch or dinner as a “crustless quiche” – a simple clean-out-the fridge kind of meal. How will you ever find peace unless you yield to love? Here’s a tasty recipe for the BEST Frittata baked in the oven. At its essence, it is like a crustless quiche or baked egg casserole with a creamy, savory custard that cradles a mountain of healthy vegetables.
The frittata is baked until satisfying puffed and golden and fills the house with goodness. What I love about this recipe is how adaptable it is, perfect for cleaning out the fridge and using up stray veggies. Serve it up as a delicious holiday brunch, or weekend lunch or even for a simple dinner as we often do. The leftovers heat up well and keep up to 4 days in the fridge. How many people does this serve? 13 inch baking dish or 12-inch skillet. The recipe can be halved, to fit a 9-inch pie pan, or a 9-inch cast-iron skillet- to serve 4-5 people!
How to make the Best Frittata Step one: Cook the Veggies. Basically, you’ll need about 6 cups of cooked veggies. You can steam things like broccoli, you can saute things like onions and mushrooms and peppers and you can roast things like potatoes, cauliflower or winter squash. Comb through your fridge and see what needs using up.
Here we are steaming a pound of broccoli. At the same time, we’re sauteing leeks, peppers and mushrooms. Cook until the veggies release all their liquid, and cook this off. Beat the eggs with your choice of cream, ricotta, cottage cheese or sour cream. A mix of any of these works as well. Step 3: Assemble the Frittata Make sure to grease your baking dish well.