Best 3 Baked Frittata With Artichokes Sun Dried Tomatoes And Feta Cheese Recipes

Welcome to a culinary journey that promises to tantalize your taste buds and elevate your brunch or lunch experience. Our baked frittata is a symphony of flavors, textures, and colors, featuring an array of vibrant ingredients that come together in perfect harmony. With three distinct recipes to choose from, each offering unique flavor combinations, you're sure to find the perfect frittata to satisfy your cravings.

The classic Baked Frittata with Artichoke, Sun-Dried Tomatoes, and Feta Cheese is a timeless delight. The artichokes add a touch of elegance and a slightly nutty flavor, while the sun-dried tomatoes infuse a burst of tangy sweetness. The feta cheese melts beautifully, creating pockets of creamy richness throughout the frittata.

For those who prefer a more robust taste, the Baked Frittata with Spinach, Goat Cheese, and Sun-Dried Tomatoes is an excellent choice. The spinach adds a vibrant green hue and a boost of iron and vitamins, while the goat cheese lends a tangy, slightly tangy flavor. Sun-dried tomatoes once again make an appearance, adding their signature sweet and tangy notes.

Last but not least, the Baked Frittata with Roasted Red Peppers, Zucchini, and Mozzarella Cheese is a feast for the eyes and the palate. The roasted red peppers bring a smoky, subtly sweet flavor, while the zucchini adds a refreshing crunch and a touch of sweetness. Mozzarella cheese provides a gooey, stretchy texture and a mild flavor that ties all the ingredients together.

No matter which recipe you choose, you're in for a treat. Our baked frittatas are not only delicious but also versatile. Enjoy them for breakfast, brunch, lunch, or even dinner. They're perfect for meal prepping or packing in a lunch box. So, gather your ingredients and let's embark on a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED FRITTATA

Baked Frittata image

Provided by Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 20

Ingredients

12 eggs (whipped)
1 cup fontina cheese
1 pound fresh ground pork
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
1/2 teaspoon brown sugar
1/2 teaspoon crushed red peppers
1 tablespoon salt
1/2 teaspoon sage
1/2 teaspoon nutmeg
3 sprigs thyme
12 blades of asparagus
2 tablespoons olive oil
salt and pepper
6 plum tomatoes, chopped
2 shallots, chopped
1 clove garlic, chopped
6 leaves of basil
1 tablespoon butter
salt and pepper

Steps:

Breakfast Sausage:: Mix all ingredients well. Place in hot pan and cook until brown.
Asparagus: Peel bottoms of asparagus. Season with oil, salt and pepper. Place on a cookie sheet and roast in a pre-heated oven at 350 degrees F for 15 minutes Cut into 1-inch pieces.
Spiced Tomato Jam: In a 2-quart sauce pot, add all ingredients. Cook until almost dry mixing often over medium heat Puree and keep warm.
Fritatta: Heat an 8-inch cast iron pan over medium heat coated with olive oil. In a mixing bowl, add sausage, asparagus, fontina cheese and egg. Season with salt and pepper. Add to heated pan and bake at 350 degrees F for 30 minutes. Let cool for a few minutes and turn pan over to release frittata. Cut frittata into 6 wedges. Place a dollop of tomato jam and leaf of basil on each wedge.

LOADED BAKED FRITTATA

Loaded Baked Frittata image

Sautéed onion, pepper and spinach lace this sturdy frittata that's as good warm out of the pan as it is cold. Bacon and goat cheese enrich the mix, which can be eaten alone or put in a sandwich (see tip below). This recipe is, of course, delicious as is, but you can also take a cue from one of our commenters, Joan, who made this with leftover peppers and onions, adding sliced roasted baby potatoes. Ready in 45 minutes, it lasts for up to three days in the refrigerator, so you can enjoy it as long as it lasts - which may not be very long.

Provided by Genevieve Ko

Categories breakfast, brunch, dinner, lunch, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

8 large eggs
1/2 cup whole milk
Kosher salt and black pepper
1/2 cup finely diced bacon
1 cup diced onion (from 1 small onion)
2 cups diced red or orange bell peppers (from 2 peppers)
1 (5-ounce) package baby spinach
4 ounces fresh goat cheese

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.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 15 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 502 milligrams, Sugar 5 grams, TransFat 0 grams

BAKED FRITTATA WITH ARTICHOKES, SUN DRIED TOMATOES, AND FETA CHEESE

BAKED FRITTATA WITH ARTICHOKES, SUN DRIED TOMATOES, AND FETA CHEESE image

Yield 9 servings

Number Of Ingredients 9

Ingredients

18 eggs
1 T olive oil
1 onion, diced
3 cloves garlic, minced
1 small jar of sun dried tomatoes, drained and chopped
3 15 oz. jars of artichoke hearts in water, drained and chopped
1/2 cup Italian parsley, chopped
Salt and pepper, to taste
1 1/2 cups crumbled feta cheese (I used Athenos Basil and Tomato Feta)

Steps:

1. In a large bowl, whisk the 18 eggs together. 2. In a medium pan, saute the onion in the olive oil until tender. Add the garlic. Cook for 2-3 minutes. 3. Add the onions and garlic to the eggs. Stir in the sun dried tomatoes and artichokes. Add the parsley and salt and pepper. Stir in the feta cheese. 4. Pour the egg mixture into a 9 by 13 glass Pyrex dish that has been coated with cooking spray. If you want, you can add extra cheese to the top of the egg mixture once it is in the pan. 5. Bake in the oven at 350 degrees for 40-45 minutes. 6. Let the egg casserole cool in the pan for about 10 minutes before cutting. Cut into squares and serve.

Tips:

To achieve a fluffy texture, beat the eggs thoroughly before adding the other ingredients.
Don't overmix the egg mixture, as this can result in a tough frittata.
Use a well-seasoned cast-iron skillet or ovenproof pan for the best results.
Cook the frittata over medium heat to prevent burning the bottom.
Don't flip the frittata during cooking, as this can break it apart.
To check if the frittata is done, insert a toothpick into the center. If it comes out clean, the frittata is ready.
Let the frittata cool slightly before slicing and serving.

Conclusion:

This versatile dish is perfect for breakfast, lunch, or dinner. With its endless variations, there's a frittata recipe to suit every taste. So next time you're looking for a quick and easy meal, give frittata a try. You won't be disappointed!