Baked Frittata

Baked frittata

Frittata from the oven

Frittatas: I love them. But before I read Stonesoup’s guide to the perfect frittata, I was too intimidated to try making my own. I thought I’d have to start cooking the eggs on the stove, try to flip the eggs without making a mess, move it all to the oven, and so forth.

Jules discovered that the best way to make frittatas is to simply bake them in the oven, which got me excited about making frittatas. I can scramble eggs and turn on the oven, so how hard can it be? Not at all, it turns out. Frittatas are the easiest egg dish around!

I reduced Jules’ recipe to its simplest form. Like the orzo risotto recipe, you can make it your own and use the ingredients that you have on hand. Jules’ recipe called for a springform pan, which certainly works, but I’ve since realized that a 9-inch square baking dish (lined crosswise, like this) works just as well.

Basic Baked Frittata Recipe
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
Have you mastered the frittata yet? Baked frittatas make a great, easy meal any time of the day—even for a quick weeknight dinner.
  • 6 eggs
  • A handful of cheese
  • A splash of milk
  • Vegetables, spices, salt, pepper, and anything else you want to throw together
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Line a 9-inch springform pan OR 9-inch square baking dish with parchment paper (here's a photo that demonstrates how to line the square dish).
  3. In a separate bowl, whisk together eggs, cheese, milk, vegetables and seasonings.
  4. Pour the mixture into the springform pan or baking dish.
  5. Bake until the frittata is golden and puffy and the center feels firm and springy, about 25 minutes or more.

For the frittata pictured above, I used shredded mozzarella cheese, feta cheese (the more cheese, the better!), roasted red peppers, grated zucchini, roasted red pepper flakes and salt and pepper. Boy oh boy, it was good! I can’t wait to try Jules’ suggestion to add chickpeas and rosemary.

If you’re looking for a tasty breakfast idea for the weekend, this is it!


  1. says

    man. you need a roommate you can cook for. and that roommate needs to be me.

    how do you do all these amazing kitchen things? every time, i am amazed! (i’m a culinary klutz.)

  2. says

    Kate: I’ll have the recipe for the doughnut muffins in the very near future so keep an eye out! They are my go-to recipe whenever I want something sweet and I hope you like them as much as I do!!

  3. says

    ive never made frittatas before but am looking forward to give it a go now seeing how beautifully yours came out! adore your photography as well…so pretty!

  4. says

    Thank you for all of your nice comments! I hope you’ll try making your own frittatas soon. They’re SO easy! I misread Jules’ instructions twice and the frittata still came out perfectly. Trust me, you can’t mess this one up!

  5. Chiara says

    This looks delicious!! I would have never thought of baking it, Ive tried to make it in a pan and every time I am ready to flip, it brakes…. so I hear ya!

  6. says

    Mine always just come out so so, not great, but definitely not bad. I’d love to try this, but do you think it will be the same if I just line a cast iron with parchment paper? poor college student cant afford extra pans ;)

  7. says

    Oh thank you thank you THANK YOU for this super simple recipe that tastes amazing! I’ve always wanted to try a frittata but I dont own a oven safe frying pan. Thanks to the use of a springform pan I can now whip one out in no time. We loved it and I plan to make it many more times with all kinds of different ingredient:)

  8. Ana says

    I just tried this and it came out delicious! I used egg whites, skim milk, bell peppers, red onions, mushrooms, tomatoes, pepper, garlic powder, and mozzarella cheese. Baked for a little under 20 minutes and it turned out to be the perfect breakfast for dinner idea! I’m so glad I found your website and I can’t wait to try many more of your recipes!

  9. says

    Hi Kate,
    I enjoy reading your blog. I read your Frittata recipe and wanted to share a Bulgarian recipe with you. It is called Princessa, something my mom used to prepare for breakfast. It is a toast with cheese (mozzarella or feta, or mixture of both) and egg. You mix grated cheese with egg. The mixture should be thick (the egg works as binder). Spread on slices of bread. Bake on top until golden.

    • says

      Oh my, that sounds absolutely delicious. I have one egg in my fridge right now, might have to try that for lunch! Thank you for commenting, Dani.

    • says

      Found the proportions for the recipe online in Bulgarian (usually I eye-bowl it). 2 slices of bread, 150 grams feta, 1 egg. When it is done you can sprinkle some paprika with summer savory on top.

  10. says

    I honestly have not had frittata success, they always come out rubbery and overcooked, for the life of me I don’t know what I am doing wrong.

    The only time I had a winner meal was when I baked them in muffin tins-mini frittata’s, they were cooked perfectly and froze well!

  11. JennyD says

    Fabulous! I’ve enjoyed frittatas in restaurants but never attempted making one because they’re so fussy. Pre-cook stuff… start it on the stove top… finish it in the oven and the broiler. Eh, too fussy. But this recipe made it so ridiculously easy!!!! I used scallions, tomatoes, orange peppers, yellow peppers, laughing cow garlic & herb cheese ,turkey sausage crumbles and diced ham then topped it off with a blend of monterey jack and cheddar cheese. I’ll say it one more time… fabulous!

    Thank you so much – this one is definitely a keeper!

    • says

      Jenny, I’m glad you enjoyed the frittata! Totally understand your hesitation to attempt the stove-oven technique. Glad you liked this technique.

  12. Aliza says

    I’d love to try this, but am cooking just for myself. Does it keep well? Perhaps I can make it and save the rest for quick breakfasts for the week?

  13. Lynn says

    Hi, I’m not seeing a link to the photo that’s supposed to show how to line the square baking dish! That would be helpful!

  14. Shelley says

    Hi there. I tried your sweet potato with baby spinach frittata recipe for the second time tonight and it was delicious! The first time I over-cooked it and used feta instead of goat cheese. This time I got the cooking time right and used goat cheese per the recipe and it was truly fantastic!

    I’d love to try this oven-only recipe, but step 5 says to “place on the preheated tray”, but I can’t figure out to what tray the recipe is referring. Am I supposed to place the frittata baking dish on a preheated cookie sheet? Thanks!

    • says

      Hi Shelley, I’m so sorry for the confusion! I think some other recipes I referenced suggested placing a baking sheet in the oven to catch any drips from the springform pan, but mine has never dripped so I removed that bit from the recipe. So glad you enjoyed the spinach frittata!

  15. says

    Hi Kate, what’s the reason for using parchment paper instead of just greasing the dish? I tried it with parchment paper and it was difficult to remove from the paper. I ended up serving it with the paper still on! I want to try it without parchment paper next time. Will that affect the fluffiness?

    • says

      Hmm, that’s strange! I’ve never had anything stick to parchment. Are you sure you didn’t use waxed paper on accident? You can just grease the dish—might require a bit of scrubbing afterward, but shouldn’t be too bad. The parchment paper helps prevent seepage in springform pans, so I’d use a leak-proof baker instead.

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