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    Home » Recipes » Breakfast

    May 11, 2023 · Modified: May 19, 2023 by Andrea· This post may contain affiliate links · 13 Comments

    Easy Baked Frittata

    Jump to Recipe

    Are you looking for a delicious and healthy breakfast or brunch option that is easy to prepare? Look no further than this Easy Baked Frittata Recipe featuring zucchini, peas, spinach, and leeks.

    a cast iron pan with baked frittata. One slice has been removed and is on a plate to the side with a bite sized piece on a fork ready to be eaten.

    Frittata is a versatile and satisfying dish that can be enjoyed any time of day. This recipe is a perfect way to incorporate nutrient-rich vegetables and quality protein into your diet. With just a few simple steps, you can whip up a flavorful and nutritious vegetarian meal that will impress your family and friends.

    If you love eggs like I do be sure to check out these recipes for Easy Homemade Egg Bites, Oven Baked Eggs In Peppers, and Easy BLT Frittata. Or if you are looking for a high protein breakfast that isn't eggs try my Creamy Overnight Oats and Best Tiramisu Overnight Oats.

    Jump to:
    • Why you will love this recipe
    • Ingredients and Substitutions
    • How to make this recipe
    • Recipe FAQs
    • Expert Tips
    • More Egg Recipes
    • 📖 Recipe
    • 💬 Comments

    Why you will love this recipe

    Easy to make - This recipe is easy to follow which makes it the perfect option no matter what your skill level is.

    Versatile: Keeping the same egg mix ingredients you can switch up the vegetables and cheese to your liking. Frittata is perfect for breakfast, lunch, or dinner and can be served hot or cold.

    Healthy and nutritious: This recipe is loaded with vegetables which are high in fiber, vitamins and minerals. It's a great way to add more vegetables into your diet.

    High in protein: With 21 grams of protein per serving this frittata will keep you satisfied and help you reach your protein intake goals.

    Leftovers: Frittatas of any kind make great leftovers. Store leftovers in the fridge and reheat when needed. Slices can also be wrapped individually and frozen. Defrost in the fridge overnight or in the microwave. Take a slice on the go for a perfect snack or lunch.

    Ingredients and Substitutions

    All ingredients needed to make this recipe in dishes, labeled and on a white wood background.

    Zucchini and peas - any combination of vegetables will work in this recipe. You will need a total of approximately 4 cups of chopped vegetables. Asparagus, green beans, mushrooms, bell peppers, cooked broccoli or cauliflower are just some examples of vegetables that can be used.

    Spinach is my go-to for adding greens to a frittata but other greens that work equally well are arugula, kale, Swiss chard and collard greens. If using kale, chard or collards, add them to the pan with the zucchini so they have time to cook. You can also steam or sauté them ahead of time.

    Leeks can be replaced with one large diced white, yellow or Spanish onion.

    Feta cheese - I love feta for it's salty, briny punch it adds but a great substitution would be small pieces of goat's cheese.

    Cheddar and smoked cheddar cheese are great for their creamy melting qualities and also flavour. Substitute any cheese for what you have on hand. Frittatas are a great way to use up small pieces of cheese leftover in the fridge.

    Fresh dill can be substituted with any delicate fresh herbs you like such as parsley, cilantro, basil or a combination. Use up any extra fresh dill with this Chopped Dill Pickle Salad Recipe.

    Plain Greek yogurt can be substituted 1:1 with sour cream, cottage cheese or cream.

    For a complete list of ingredients see the recipe card below.

    How to make this recipe

    whisk eggs and yogurt together. Saute leeks and zucchini then add peas, dill and spinach. Pour over custard mix and top with cheeses.

    Step 1 - Mix together the eggs, yogurt, salt, and pepper and set aside while you prepare the vegetables and grate the cheese.

    Step 2 - Saute the leeks and zucchini until softened.

    Step 3 - Add peas, spinach, and dill and stir to combine and distribute evenly.

    Step 4 - Pour the egg mixture evenly over the vegetables and sprinkle with the cheeses. Bake for 25 to 30 minutes or until set.

    For detailed instructions see the recipe card below.

    If you are looking for more ideas for high protein breakfasts take a look at my recipes for Ricotta Pancakes, Tex-Mex Tofu Scramble, and Easy Overnight Oats.

    baked frittata in a cast iron skillet after coming out of the oven.

    Recipe FAQs

    What's the difference between a quiche and a frittata?

    A quiche has a crust made of flaky pastry dough and a frittata is crustless. Quiche typically has a richer, creamier filling using heavy cream. Quiche is a French dish and frittata is from Italy.

    Can I make frittata in a casserole dish?

    If you don't have an oven-proof skillet you can prepare all the vegetables then transfer them to a greased 9 by 13-inch greased casserole dish. Distribute the vegetables evenly then pour in the egg mixture over top.

    How do you keep frittata light and fluffy?

    Adding dairy with fat is key to creating a light and fluffy frittata. Greek yogurt, sour cream, crème fraiche, cottage cheese, whole milk, or cream all work well to create a fluffy texture. Also be sure to whip the eggs and dairy well with a whisk to incorporate air to the mixture.

    What kind of pan should I use for frittata?

    Cast iron skillets are perfect for making frittata. A well seasoned cast iron skillet is non-stick and with it's even distribution of heat and heat retention the frittata will bake evenly. However any non-stick and oven safe skillet will work.

    Expert Tips

    Non-stick pan: It's important to use a non-stick pan when making frittata. If transferring to a casserole dish grease with butter or spray with non-stick spray before adding the frittata mixture.

    Let rest before slicing: Letting the frittata cool and set for a few minutes before slicing makes it easier to slice.

    Don't overbake: Keep an eye on the frittata and remove from oven when it has just set. Oven temperatures vary so timing may need to be adjusted for your oven. Check after 20 minutes. Gently shake the pan and look for any liquid moving in the center. You can also press the center with your finger to see if it is firm.

    a slice of frittata on a small white plate with a fork on the side. Cast iron pan is in the background.

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    Tried this recipe? I would love it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ and/or a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!

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    📖 Recipe

    baked frittata in a cast iron skillet after coming out of the oven.

    Easy Baked Frittata

    Frittatas are a great make-ahead one-pot meal that can be enjoyed for breakfast, lunch, or dinner!
    5 from 9 votes
    Print Pin Rate Save Saved!
    Course: Breakfast, Brunch, Dinner, Lunch
    Cuisine: All
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Servings: 8
    Calories: 278kcal
    Author: Andrea Mut
    Prevent your screen from going dark

    Ingredients

    • 12 large eggs
    • 1 cup 2% plain Greek yogurt
    • 1 ½ teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • 2 teaspoon olive oil or butter
    • 2 leeks, white and light green parts only
    • 2 zucchini, ends trimmed, sliced thinly
    • 1 cup green peas, fresh or frozen
    • 4 cups chopped spinach or baby spinach,
    • ¼ cup fresh dill, chopped
    • 100 g feta cheese crumbled or cubed, 1 cup cubed
    • 100 g aged white cheddar, shredded, 1 ½ cups
    • 50 g smoked cheddar, shredded, ½ cup

    Instructions

    • Preheat the oven to 350 degrees F.
    • Whisk together eggs, yogurt, salt and pepper and set aside.
      12 large eggs, 1 cup 2% plain Greek yogurt, 1 ½ teaspoon salt, ½ teaspoon freshly ground black pepper
    • Trim the dark green parts of the leeks and cut off the root end. Cut leeks in half lengthwise and then slice thinly. Place in a large bowl and rinse under cold water to remove all the sand. Let sit for 2 minutes so the sand can settle to the bottom of the bowl then lift the leeks out and into a colander to drain.
      2 leeks,
    • Mix the 2 cheddars together but keep the feta in a separate bowl.
      100 g feta cheese crumbled or cubed,, 100 g aged white cheddar,, 50 g smoked cheddar,
    • Heat oil or butter in a 12-inch cast iron skillet or oven-proof skillet over medium-high heat. Add leeks and cook, stirring often until starting to soften, 2 to 3 minutes.
      2 teaspoon olive oil or butter
    • Add zucchini and continue cooking, stirring often until zucchini are softened, 5 to 6 minutes.
      2 zucchini,
    • Stir in peas, spinach, and dill making sure everything is distributed evenly in the pan before adding the egg mixture.
      1 cup green peas,, 4 cups chopped spinach or baby spinach,, ¼ cup fresh dill, chopped
    • Remove from heat and pour in the egg mixture distributing it evenly around the pan. Add the feta and top with cheddar cheese mixture.
    • Bake for 25 to 30 minutes or until just set. Optional: turn broiler on to brown the top. This will only take 1 or 2 minutes so keep an eye on it.

    Notes

    Storage - Wrap in plastic wrap or store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave when ready to serve.
    Freeze for up to 3 months. Wrap individual pieces in plastic wrap and foil or into a resealable bag. Defrost in the fridge overnight and reheat in the microwave.
    If you don't have an oven-proof skillet you can prepare all the vegetables then transfer them to a greased 9 by 13-inch greased casserole dish. Distribute the vegetables evenly then pour in the egg mixture over top.
    Nutrition Facts are an estimate only and are calculated using an online calculator. 

    Nutrition

    Serving: 1serving | Calories: 278kcal | Carbohydrates: 11g | Protein: 21g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 296mg | Sodium: 654mg | Potassium: 460mg | Fiber: 2g | Sugar: 5g
    Tried this recipe?Mention @MyPocketKitchen or tag #mypocketkitchen!

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    Comments

      5 from 9 votes (1 rating without comment)

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    1. Linda Dalton says

      January 31, 2025 at 5:45 pm

      5 stars
      I made this for lunch guests today and served it with salad and butternut squash soup. The frittata was so flavourful!!! Outstanding!!

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      • Andrea says

        February 03, 2025 at 7:30 am

        I’m so happy you enjoyed it! Thanks so much for the comment Linda!

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    2. Mary Muir says

      October 29, 2024 at 9:16 am

      5 stars
      I can’t wait to try this. It looks delicious

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    3. Jude says

      March 28, 2024 at 3:47 pm

      5 stars
      Love these recipes!

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    4. Jenn says

      January 20, 2024 at 6:34 pm

      5 stars
      So yummy! Will definitely be making this one again. Only had orange cheddar but worked out ok. I feel like it didn’t even need the cheddar with the feta in there. A winner!

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      • Andrea says

        January 22, 2024 at 12:19 pm

        I'm so happy you enjoyed it Jenn! Thanks so much for the comment.

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    5. Edith says

      January 17, 2024 at 7:15 pm

      5 stars
      I made the frittata with smoked cheddar today. It’s delicious!! I substituted mushrooms and 1/2 red pepper for the zucchini and it turned out beautifully. Thank you Andrea😊

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      • Andrea says

        January 18, 2024 at 10:02 am

        Sounds delicious! I'm so happy you enjoyed it!

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    6. Terry Collins says

      May 22, 2023 at 2:46 pm

      5 stars
      I made this fritatta this past weekend. It is amazing! Easy recipe and packed with veggies. I'll definitely be making this again. Andrea I love your recipes - thanks!

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      • Andrea says

        May 22, 2023 at 3:36 pm

        I'm so happy you enjoyed the frittata and are loving the other recipes! Thanks so much for commenting 😊

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    7. Christine Peets says

      May 14, 2023 at 7:44 pm

      5 stars
      This was definitely the BEST Frittata! As I can't digest cow's milk, I substituted goat milk cheddar and (sheep milk) peccorino cheese and then added goat milk feta. It was delicious. Surprisingly, there were leftovers, which made a wonderful savoury breakfast. I made half the recipe for the two of us. Next time, I will make the full recipe and either invite company or freeze the leftovers.
      Thank you Andrea!

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      • Andrea says

        May 15, 2023 at 6:53 am

        I'm so happy you enjoyed it! Thanks so much for your comment Christine!

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    8. Anna says

      May 13, 2023 at 7:08 am

      5 stars
      So good!

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    Andrea from My Pocket Kitchen

    Hello and welcome to My Pocket Kitchen! I'm Andrea, a professionally trained Chef & Pastry Chef . Here you will find easy, step by step recipes that are packed with wholesome, nutrient rich ingredients. Hope you have fun! Read More…

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