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baked frittata in a cast iron skillet after coming out of the oven.
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5 from 6 votes

Easy Baked Frittata

Frittatas are a great make-ahead one-pot meal that can be enjoyed for breakfast, lunch, or dinner!
Prep Time15 minutes
Cook Time30 minutes
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: All
Keyword: baked frittata, frittata, gina livy, livy method, zucchini
Servings: 8
Calories: 278kcal
Author: Andrea Mut

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