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

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


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


  • 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


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


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