This baked frittata recipe is healthy, easy to make, and full of veggies. Serve this dish for lunch or dinner with a salad on the side.

frittata on a oven-safe pan with crumbled feta cheese on top

Why you will love this recipe

It’s quick and easy to assemble. You just have to sautee the vegetables, mix them with eggs, season, throw them on a pan, put the pan inside the oven, and then wait until it is ready to eat!

This frittata recipe is healthier because it is oven-baked instead of fried.

It is an excellent dish for any meal! Serve this frittata for breakfast, brunch, lunch, or dinner!

baked frittata on a pan with chopped coriander and crumbled feta cheese on top

What is the best pan to make a frittata?

You have to use the oven for baking the frittata, so the best pan to use is an oven-proof pan or a cast-iron skillet.

Ingredients for this recipe

Eggs: Use ten eggs to make this recipe.

Brocollini: You can use chopped broccoli instead.

Spinach: Use baby spinach leaves.

Coriander: For extra flavor. If you’re not a fan of coriander, you can leave it out.

Feta cheese: Use crumbled feta cheese. Mozzarella cheese is a great option too.

Garlic: To saute the vegetables and add extra flavor.

Olive oil: To saute the vegetables.

Seasoning: Use salt and black pepper to taste.

a pan with a baked frittata with crumbled feta cheese on top and two plates with sliced frittata and vegetable salad

How to make this recipe

Preheat the oven to 400 degrees F (200 C).

Heat an oven-proof pan over medium heat and add the olive oil. When hot, saute the garlic for 2 minutes or until golden.

Then, add the spinach, broccolini, a pinch of salt, and saute until tender. Stir often to prevent burning.

Meanwhile, whisk the eggs into a large mixing bowl. Season with salt, black pepper, add the chopped coriander and whisk to combine.

When the vegetables are ready, turn off the heat and pour the mixed eggs into the pan. Add the crumbled feta cheese and bake for 30 to 35 minutes.

Serve with more feta cheese and chopped coriander on top.

a pan with a baked frittata that was sliced

Tips for making this recipe

Spread the veggies before adding the egg mixture: Spread the veggies evenly throughout the pan to ensure you’ll have all vegetables in every frittata slice.

Use an oven-proof pan: You will have to put the pan inside the oven to bake the frittata, so make sure you use an oven-proof pan or a skillet iron.

Add more ingredients to your taste: This recipe is very versatile. If you’re not a fan of either broccolini or spinach, you can change for any other veggies you prefer.

More healthy recipes

a pan with frittata and two plates with frittata slices and vegetable salad

If you tried this recipe, don’t forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!

Baked Frittata

Author: Rita
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 3–4 servings 1x
Category: Main
Method: Bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This oven-baked frittata is healthy, easy to make, and perfect for any meal! Serve with some green salad on the side.

Ingredients

Scale

1 tbsp olive oil
1 garlic clove, minced
4 oz broccolini (100 g)
2 cups baby spinach leaves (40 g)
10 eggs
1 cup crumbled feta cheese (100 g)
1 handful coriander, chopped
salt to taste
black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400 degrees F (200 C).
Heat an oven-proof pan over medium heat and add the olive oil. When hot, saute the garlic for 2 minutes or until golden.
Add the spinach, broccolini, a pinch of salt, and saute until tender. Stir often to prevent burning.
Meanwhile, whisk the eggs into a large mixing bowl.
Season with salt, black pepper, add the chopped coriander and whisk to combine.
When the vegetables are ready, turn off the heat and pour the mixed eggs into the pan.
Add the crumbled feta cheese and bake for 30 to 35 minutes. Serve with more feta cheese and chopped coriander on top.

Notes

Spread the veggies before adding the egg mixture: Spread the veggies evenly throughout the pan to ensure you’ll have all vegetables in every frittata slice.

Use an oven-proof pan: You will have to put the pan inside the oven to bake the frittata, so make sure you use an oven-proof pan or a skillet iron.

Add more ingredients to your taste: This recipe is very versatile. If you’re not a fan of either broccolini or spinach, you can change for any other veggies you prefer.

Keywords: baked frittata, oven baked frittata recipe, vegetable frittata