Best 6 Baked Italian Frittata Recipes
Indulge in a culinary journey to the heart of Italy with our delectable baked Italian frittata recipes. This classic dish, a testament to Italian culinary expertise, is a versatile canvas for a symphony of flavors and textures. Whether you prefer a traditional rendition or a contemporary twist, our collection of recipes caters to every palate.
From the simplicity of a classic frittata di patate, where tender potatoes and aromatic onions unite in a golden embrace, to the rustic charm of a frittata con verdure, where an array of fresh vegetables lends vibrant colors and flavors, our recipes offer a delightful variety.
For meat lovers, the frittata di salsiccia e patate is a hearty indulgence, where succulent sausage and potatoes join forces in a savory union. Seafood enthusiasts will delight in the frittata di mare, where tender seafood treasures mingle in a briny symphony.
Vegetarians and vegans will find solace in the frittata di spinaci, where delicate spinach and creamy cheese create a harmonious balance, and the frittata di ceci, where chickpeas and aromatic herbs weave a tapestry of flavors.
No matter your dietary preferences, our baked Italian frittata recipes offer a culinary adventure that will transport your taste buds to the sun-kissed hills of Italy. Let your senses embark on a journey of culinary discovery as you explore the diverse flavors and textures of these delectable frittatas.
BAKED ITALIAN FRITTATA
Make and share this Baked Italian Frittata recipe from Food.com.
Provided by Mimi Bobeck
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sauté potato in oil in large skillet for 10 minutes.
- Add onion, green pepper and garlic, sauté until tender.
- Add broccoli; cook and cover 5 minutes.
- Arrange mixture in an 11x7x1-inch baking dish.
- Combine eggs and next five ingredients; beat until blended.
- Pour over potato mixture.
- Sprinkle with Monterey Jack cheese.
- Bake uncovered 25 to 30 minutes or until set.
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!
Nutrition Facts : Calories 268 kcal, Carbohydrate 3 g, Protein 17 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 428 mg, Sodium 252 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MINI ITALIAN FRITTATAS
Steps:
- Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
- Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
- In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
- Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.
ITALIAN FRITTATA
Frittatas are a cinch to make, and you can substitute the ingredients with whatever you have on hand! It's fun to get creative with them! They also make great leftovers!
Provided by Shagen McBride
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
- Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.
- Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
- Bake until eggs are set and cheese is melted, about 20 minutes.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 5.9 g, Cholesterol 215.5 mg, Fat 13.4 g, Fiber 1.2 g, Protein 17 g, SaturatedFat 5.7 g, Sodium 1048.7 mg, Sugar 1.9 g
ITALIAN SAUSAGE FRITTATA
This can be served for breakfast, brunch, lunch or dinner. It's a fairly simple recipe with ingredients that are easily found in the grocery store! I personally use the Spicy Turkey Italian Sausages when making this recipe although it calls for mild.
Provided by sassafrasnanc
Categories Breakfast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Brown sausage in sauce pan and drain.
- Spread evenly over bottom of 9 x 13 baking dish.
- Sauté mushrooms and garlic in butter until almost all liquid is absorbed (you can add a few dashes of white wine at this stage if you prefer.
- Spread mushrooms over sausage.
- Layer swiss chard and cheese over mushrooms.
- In bowl beat the eggs, milk and Dijon mustard and pour evenly over all.
- Place in oven on middle rack, bake uncovered for 1 hour, (or until middle is firm to touch).
- Remove from the oven, cover loosely with foil, and let stand 15-18 minutes. Divide and cut into serving sizes.
- Top with green onions or sour cream (or both) if you desire.
Nutrition Facts : Calories 734.8, Fat 55.6, SaturatedFat 22.5, Cholesterol 598.1, Sodium 1821.6, Carbohydrate 12.1, Fiber 1.1, Sugar 3, Protein 45.3
BAKED ARTICHOKE FRITTATA
Couldn't be easier. This is baked in a shallow casserole dish or 4 small 1 1/2 cup sized shallow individual pans. It gets nice and puffy almost like a souffle which makes a beautiful presentation. I found this recipe in an old Sunset cook book. This is Florentine sytle cooking. Makes a great dinner or breakfast. You can sub jack cheese for the fontina also.
Provided by Mamablowfish
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook artichoke hearts according to package directions and drain well.
- Spread artichokes evenly in a well greased, shallow 1 1/2 - 2 quart baking dish. (round or oval is nice).
- Beat eggs with half and half, salt, pepper and nutmeg.
- Stir in fontina cheese and pour over artichokes.
- Bake uncovered in 350 oven for 30 minutes.
- Sprinkle evenly with parmesan then return to oven and bake for 5-8 minutes more or until frittata is puffed and lightly browned.
- Serve at once.
Tips:
- For a crispier frittata, cook it in a cast-iron skillet.
- To prevent the frittata from sticking, grease the baking dish with butter or cooking spray.
- Use a variety of vegetables to add flavor and texture to the frittata. Some good options include bell peppers, onions, mushrooms, zucchini, and spinach.
- Don't overcook the frittata. It should be cooked until the eggs are just set, but still slightly runny in the center.
- Serve the frittata warm or at room temperature. It can be enjoyed for breakfast, lunch, or dinner.
Conclusion:
The baked Italian frittata is a delicious and versatile dish that can be enjoyed for any meal. It is easy to make and can be customized with a variety of ingredients. Whether you are looking for a quick and easy breakfast or a hearty and satisfying dinner, the baked Italian frittata is a great option.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #main-dish #side-dishes #european #dinner-party #fall #heirloom-historical #holiday-event #spring #summer #winter #italian #dietary #seasonal #brunch
You'll also love
