Looking for a hearty, healthy, and easy dish that works for breakfast, brunch, or even dinner? This oven-baked frittata is your go-to solution. Ready in under 30 minutes, this egg-based wonder transforms everyday ingredients like cheese, veggies, and herbs into a fluffy, golden masterpiece. Whether you’re meal prepping for the week or serving guests at brunch, this frittata delivers both flavor and convenience. With just one pan and endless customization options, it’s no surprise this has become a family favorite.
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Why This Oven-Baked Frittata Belongs in Your Weekly Rotation
This oven-baked frittata isn’t just another egg dish—it’s a reliable, protein-packed meal that fits into any lifestyle. Whether you’re a busy student, a working professional, or cooking for a family, this recipe checks every box.
• Quick and easy: From prep to plate in 30 minutes
• Customizable: Swap veggies, cheeses, or greens to suit your tastes
• Great for leftovers: Stores well and reheats beautifully
• One-pan magic: Minimal cleanup, maximum satisfaction
• Nutritious: High in protein and packed with vegetables
This isn’t just a breakfast recipe—it’s a meal prep solution, a dinner lifesaver, and a brunch showstopper.
Ingredients That Bring It All Together
Each ingredient in this oven-baked frittata has a role in building flavor, texture, and visual appeal.
• Large Eggs: The protein-rich base; provides structure and fluffiness
• Heavy Cream: Adds richness and creaminess to the eggs
• Cherry Tomatoes: Bright pops of sweetness and juiciness
• Bell Peppers: Adds crunch, color, and natural sweetness
• Arugula: Slight peppery bite that balances the richness of the eggs
• Goat Cheese: Creamy tang that melts into pockets of flavor
• Mozzarella Cheese: Mild, stretchy texture that gives body
• Fresh Herbs: Boost aroma and freshness; think chives, parsley, or thyme
• Butter: For greasing the pan and adding a subtle richness
• Salt: Enhances and balances all the flavors
Smart Swaps and Ingredient Alternatives
This frittata is a blank canvas. Out of something? Need to adjust for dietary needs? No problem.
• Eggs: For lower cholesterol, use 3 whole eggs + 6 egg whites
• Heavy Cream: Sub with half-and-half, whole milk, or Greek yogurt
• Goat Cheese: Try feta for a saltier edge or ricotta for mild creaminess
• Mozzarella: Replace with cheddar, Gruyere, Swiss, or provolone
• Arugula: Spinach, kale, or Swiss chard work well—sauté tougher greens first
• Vegetables: Use mushrooms, zucchini, broccoli, or asparagus; just pre-cook watery veggies to avoid sogginess
• Butter: Olive oil or non-stick spray also work for greasing
These substitutions ensure your oven-baked frittata is always delicious, no matter what’s in your fridge.
Step-by-Step: How to Make the Best Oven-Baked Frittata
- Preheat the Oven
Set your oven to 400°F. This medium-high temperature ensures a golden top and fluffy center. - Whisk the Egg Base
In a mixing bowl, whisk together the eggs, cream, and salt until fully combined. Don’t overwhisk—just enough to blend yolks and whites smoothly. - Prepare the Vegetables
Halve the cherry tomatoes and chop the bell peppers into small pieces for even distribution. Set aside. - Grease the Baking Dish
Melt butter and coat your baking dish to prevent sticking. Spread the chopped veggies and arugula across the base evenly. - Assemble the Frittata
Pour the egg mixture over the veggies. Sprinkle mozzarella and goat cheese over the top, using a fork to slightly mix them into the eggs. - Bake
Place the dish in the oven and bake for 15–17 minutes. The edges should be set, the center slightly firm, and the top golden brown. Aim for an internal temperature of 160°F for food safety. - Cool and Serve
Let the frittata rest for a few minutes before slicing. This allows it to finish cooking and hold its shape when cut.
Tips & Tricks for Frittata Perfection
• Avoid rubbery eggs: Don’t use high heat or overwhisk the eggs
• Prevent sogginess: Pre-cook or pat dry watery vegetables like spinach or mushrooms
• Don’t overbake: Pull from the oven when the center is just slightly jiggly—carryover heat will finish the job
• Room temp eggs: Let your eggs come to room temperature to blend better and cook more evenly
• Use fresh herbs: Sprinkle on top after baking for added aroma and brightness
These tips ensure your oven-baked frittata turns out light, flavorful, and perfectly cooked every time.
Serving Suggestions and Variations
• With a Side Salad: Pair with mixed greens in a lemon vinaigrette for a light lunch
• Brunch Feast: Add roasted potatoes, fruit salad, and coffee or tea
• Dinner Plate: Serve with crusty bread and a simple soup
• Spicy Version: Add red pepper flakes, jalapeños, or pepper jack cheese
• Gluten-Free Option: This dish is naturally gluten-free—just confirm all your mix-ins are too
• Make-Ahead Tip: Prep and refrigerate the uncooked mix in the baking dish, then bake fresh the next day
No matter how you serve it, the oven-baked frittata is a flexible, flavor-packed addition to any meal.
Why Frittata is the Ultimate “Anytime” Food
Not only is this oven-baked frittata simple and satisfying, but it also bridges the gap between meals. It’s just as good cold as it is hot, making it the ultimate grab-and-go breakfast or low-effort dinner. With endless flavor combinations, it can suit seasonal veggies, dietary needs, and whatever’s in your pantry. From casual weeknights to Sunday brunches, this recipe earns a permanent spot in your rotation.
This easy, oven-baked frittata proves that with just a few ingredients, you can make something nourishing, beautiful, and totally crave-worthy.
Wrapping Up: The Comfort and Simplicity of Oven-Baked Frittata
Whether you’re rushing out the door or hosting brunch with friends, the oven-baked frittata is your ultimate ally in the kitchen. It’s a dish that invites creativity without demanding perfection—swap ingredients, prep ahead, and enjoy it warm or cold. With its fluffy texture, customizable fillings, and easy cleanup, this frittata isn’t just a recipe—it’s a habit worth keeping.
Next time you’re wondering what to make with leftover veggies or want a fast, protein-packed dish that doesn’t compromise on flavor, remember this oven-baked frittata. It’s more than a meal—it’s a delicious, doable solution for every day of the week.
Frequently Asked Questions (FAQ)
What’s the best pan to use for an oven-baked frittata?
A well-greased, oven-safe skillet or ceramic baking dish is ideal. Cast iron works beautifully, creating a golden crust around the edges. Just make sure the pan is wide enough so the egg mixture isn’t too deep, which helps the frittata bake evenly.
Can I make this oven-baked frittata ahead of time?
Yes! This dish is excellent for meal prep. You can bake the frittata, let it cool, then refrigerate it for up to 4 days. For longer storage, freeze individual portions for up to 2 months. Reheat in the oven or microwave for a quick, tasty meal.
How do I know when my frittata is done baking?
The frittata is ready when the edges are firm, the top is golden, and the center is mostly set with just a slight jiggle. You can also insert a food thermometer—an internal temp of 160°F means the eggs are safely cooked.
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oven-baked frittata
- Total Time: 25-32 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This easy oven-baked frittata is the perfect all-day meal — fluffy eggs, creamy cheese, and vibrant veggies all come together in one pan. Ready in under 30 minutes, it’s great for breakfast, brunch, or dinner, and it’s perfect for meal prep or feeding a crowd.
Ingredients
- 1 tbsp unsalted butter: for greasing the pan and adding flavor
- 1/2 cup cherry tomatoes (halved): adds sweetness and juiciness
- 1 cup arugula: provides a peppery bite and leafy texture
- 1 cup shredded mozzarella cheese: for a melty, creamy texture
- 6 large eggs (room temperature): the protein-rich base
- 1/2 cup bell peppers (diced): adds crunch and color
- 1/3 cup heavy cream: adds richness and creaminess
- 1/2 tsp salt: enhances overall flavor
- 1/2 cup goat cheese (crumbled): adds tangy creaminess
- 1 tsp fresh herbs: for aroma and freshness
Instructions
- Preheat your oven to 400°F.
- In a mixing bowl, whisk together the eggs, heavy cream, and salt until smooth. Set aside.
- Halve the cherry tomatoes and dice the bell peppers into small, even pieces.
- Melt the butter and grease the bottom and sides of an oven-safe baking dish.
- Spread the tomatoes, bell peppers, and arugula evenly across the bottom of the pan.
- Pour the egg mixture over the vegetables.
- Sprinkle mozzarella and crumbled goat cheese on top, gently mixing into the eggs.
- Bake for 15–17 minutes, or until edges are set and the center is slightly jiggly with a golden top. The internal temperature should reach 160°F.
- Let the frittata cool for a few minutes before slicing and serving.
Notes
- Use room-temperature eggs for better blending and even cooking.
- Don’t over-whisk eggs — mix until just combined for a fluffy texture.
- Drain or pre-cook watery vegetables to prevent sogginess.
- The frittata will continue to cook slightly after it’s removed from the oven.
- Great for storing — refrigerate for up to 4 days or freeze for up to 2 months.
- Prep Time: 10-15 minutes
- Cook Time: 15-17 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of frittata
- Calories: 200-225
- Sugar: 3-4g
- Sodium: 400-500mg
- Fat: 15-18g
- Saturated Fat: 7-9g
- Unsaturated Fat: 5-6g
- Trans Fat: 0g
- Carbohydrates: 5-8g
- Fiber: 1g
- Protein: 10-12g
- Cholesterol: 190-210mg
