Easy Oven Frittata Guide (Print Version)
# Ingredients:
→ Egg Mixture
01 -
8 large eggs
02 -
120 ml milk (whole, 2%, or skim)
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
→ Vegetable Fillings
05 -
80 g diced onions
06 -
150 g mixed vegetables (bell peppers, spinach, or zucchini)
→ Protein
07 -
125 g cooked bacon, sausage, or ham
→ Cheese
08 -
100 g shredded cheese (cheddar, mozzarella, or similar)
→ Cooking Oil
09 -
15 ml olive oil or neutral oil, for sautéing
# Instructions:
01 -
Preheat the oven to 175°C to ensure it reaches temperature before baking.
02 -
Select a 25–30 cm oven-safe skillet, preferably cast iron or nonstick. Heat oil over medium heat until shimmering.
03 -
Add diced onions and mixed vegetables to the skillet. Sauté, stirring frequently, until vegetables are softened but not browned, approximately 3–5 minutes.
04 -
In a large bowl, vigorously whisk eggs, milk, salt, and freshly ground black pepper until fully combined and smooth.
05 -
Pour the egg mixture evenly over the sautéed vegetables. Distribute cooked protein and cheese evenly across the surface.
06 -
Cook the frittata on the stovetop over medium heat for 5–7 minutes, without stirring, until the edges begin to set.
07 -
Transfer the skillet to the preheated oven. Bake for 10–15 minutes, or until the center is just set but slightly wobbly. Test with a knife if uncertain.
08 -
Remove the skillet from the oven and let the frittata cool for several minutes before slicing. This allows the structure to set for clean portions.
# Notes:
01 -
For a lighter version, substitute 4 eggs with 4 egg whites and use unsweetened almond milk.
02 -
Any leftover roasted or sautéed vegetables can be incorporated. Ensure all add-ins are cooked before mixing with eggs to avoid excess moisture.
03 -
To store, refrigerate cooled slices in an airtight container for up to 3 days, or freeze individual portions for up to 1 month.
04 -
Reheat slices in a 175°C oven for 10 minutes or in the microwave for 1–2 minutes until warmed through.