Baked Sicilian Frittata Recipes

HOW TO MAKE FRITTATAS (STOVETOP OR BAKED)

Steps:

• Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked methods (casserole or mini/muffins).
• Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
• In a 12-inch cast iron skillet (or any other large skillet that's oven safe), warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.
• Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
• Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
• Let the cooked vegetables cool for a few minutes. In the meantime, grease a 9 by 13-inch pan with butter, which works better than cooking spray. Stir the lightly cooled veggies into the egg mixture, then pour it all into the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
• Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
• Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 muffin cups (I used two muffin pans for this), then fill the cups evenly with a scant 1/3 cup of the mixture. If you reserved any cheese, sprinkle it on top of the frittatas now.
• Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy (this happens quickly so keep an eye on them; my pan with only 6 muffins finished sooner). Remove the pans from the oven and place them on a cooling rack to cool. Garnish with herbs, and serve.

EASY OVEN BAKED FRITTATA

Steps:

• Pre-heat oven to 350F (180C).
• In a non stick pan or baking dish (8-9 inch / 22 cm) add the olive oil and chopped pancetta and zucchini cook until golden brown. Stirring often so that they don't burn or stick to the pan.
• While the zucchini and pancetta are sauteeing, in a medium bowl beat together the eggs and parmesan cheese, stir in the parsley and pepper. Then pour the mixture into the pan with the cooked zucchini and pancetta, stir gently to combine.
• Place pan in pre-heated oven and bake for about 20 minutes. The Frittata is done when the eggs are puffed and opaque in colour. It should still wiggle just a tiny bit in the centre (don't worry it will continue to cook even when it's removed from the oven). Let sit 5 minutes then slice and serve. Enjoy!

LOADED BAKED FRITTATA

Steps:

• Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside.
• Put bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes.
• Add onion, peppers and 1/2 teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.
• Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven.
• Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn't jiggle. Cool on a rack for about 10 minutes.
• Cut into wedges to serve warm or at room temperature.

BAKED SICILIAN FRITTATA

Steps:

• Saute the potatoes in the oil in a large skillet for 10 minutes. Add the onion, green pepper, and garlic. Saute until tender. Add broccoli; cover and cook 5 minutes.
• Arrange the vegetable mixture in an 11 x 7 x 1 1/2 inch baking dish.
• Combine the eggs, parmesan cheese, water, basil, salt and pepper. Beat until blended.
• Pour over the vegetable mixture. Sprinkle with the Monterey Jack cheese. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until set.

BASIC BAKED FRITTATA RECIPE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• 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).
• In a separate bowl, whisk together eggs, cheese, milk, vegetables and seasonings.
• Pour the mixture into the springform pan or baking dish.
• Bake until the frittata is golden and puffy and the center feels firm and springy, about 25 minutes or more.

EASY OVEN FRITTATA

Steps:

• Heat oven to 190C/fan 170C/gas 5. Grease a 1.2 litre baking dish with the olive oil.
• Cook the pasta in salted boiling water in a large pan for 8 mins. Add all the vegetables and cook for another 2-3 mins until the pasta is tender and the vegetables slightly softened. Drain, then tip into the baking dish and mix well.
• Beat together the eggs and milk in a jug and add the thyme. Mix the two cheeses together and add most of it to the egg mixture, then season. Pour into the baking dish, stir gently, then scatter the rest of the cheese on top. Bake for 35-40 mins until set and golden. Cool for a few mins, then serve with a green salad.