baked frittata

Asparagus and Goat Cheese Frittata- aka "Spring Egg Puff" a simple, delicious vegetarian meal, perfect for brunch, lunch or dinner!

Asparagus Frittata

Eggs

Flour flour

tsp kosher salt

tsp baking powder

cheese

C butter

Cups grated jack cheese, mozzarella, cheddar, gruyere or a mix

Tablespoon fresh herbs- thyme, tarragon, basil, cilantro,

Cups chopped asparagus- leave the asparagus tips

In a small bowl, mix flour, salt and baking powder, and gradually whisk this into the eggs, a little at a time, beating with each addition.

Stir in cottage cheese, butter, cheese and herbs.

Grease a 9 x 13 baking dish or equivalent. Place chopped asparagus (reserving the tips for the top) in the baking dish and pour egg mix over top. Scatter asparagus tips over the top and place in the middle of the oven.  See notes for addtions.

Bake until center puffs up and is firm, 45 mins -1 ¼ hours, depending on your baking dish.(Shallow glass baking dishes and cast-iron skillets cook the fastest. )

EXcellent!  Can you halve the ingredients and make it in a quiche pan for a smaller family?

Persian zucchini frittata (kuku kadoo), the best and easiest baked omelette filled with zucchini, delicious spices and herbs. It is great for breakfast, lunch or dinner. So tender and custard like. Low calorie, low carb and with high quality protein.

Zucchini Frittata (Kuku Kadoo)

1½ lb zucchini (sliced thin or grated thick)

onion

garlic (large, grated)

olive oil

butter

eggs (large)

salt (adjust

tsp ground black pepper (ground)

1½ tsp advieh (try advieh for rice)

saffron (ground, dissolved in 1 tbsp hot water)

turmeric

rice flour (or all purpose flour)

1½ tsp baking powder

onions

Preheat oven to 350º F.

Heat 1 tbsp oil in a 10 inch cast iron skillet. Sauté onions or shallots until translucent. Then stir in grated garlic.

Next add zucchini and sauté until soft. Tip: slice thinly or grate thick.

Squeeze juices really well and transfer zucchini to another bowl.

Then whisk the eggs well. In a separate bowl, mix salt, pepper, advieh spice mix, saffron, turmeric, flour and baking powder.

First, add a third of the whisked eggs into the spice-flour mixture and mix very well. Pour the remaining whisked eggs and stir.

Then add the sautéed vegetables to eggs and combine. Adjust seasoning as per taste.

Heat remaining oil in the skillet. Then pour egg-vegetable mixture and bake uncovered for 20 minutes.

Remove skillet from oven and spread 1/2 to 1 tbsp butter or olive oil and sprinkle chopped green onions, chives or basil.

Return skillet to oven and bake for another 5-10 minutes, until it turns golden brown on top. If needed, may broil the top for a minute or so.

Run a knife around the baked zucchini omelette to loosen from the pan and cut it into wedges.

This Persian zucchini frittata may be served with bread and yogurt if desired. Enjoy!

https://www.youtube.com/watch?v=1D-cMqMQpVQ

Zucchini kuku, also known as kuku kadoo is a Persian style frittata (savory baked omelette). So easy, healthy and very delicious. Made with lots of zucchini, onions, eggs, herbs and spices, it is great for breakfast, brunch or any meal.  

It is vegetarian, low in calories and carbs but with high quality protein, potassium, antioxidants. 

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INGREDIENTS
• 1½ lb zucchini sliced
• 1 onion large, thinly sliced
• 2 cloves garlic, large, grated
• 2½ tbsp olive oil
• 1/2 tbsp butter (grass fed) or olive oil
• 6 eggs large
• 1/3 tsp salt adjust to taste
• 1/2 tsp black pepper ground
• 1½ tsp advieh Persian spice mix (see note below) 
• 1/3 tsp saffron ground, dissolved in 1 tbsp hot water
• 1/2 tsp turmeric
• 1½ tbsp rice flour or all purpose flour
• 1½ tsp baking powder
• 3 tbsp green onions or chives, chopped

Note: May use a middle eastern or Mediterranean mixed spice as a substitute for Persian spice mix. 

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Zucchini Frittata | Persian Kuku

Recipe video above. Healthy, delicous protein packed frittata that&#39;s great for making ahead. Think - breakfast on the run, picnics, or lunch on demand. Keeps 5 days in the fridge or months in the freezer!Soft and custardy on the inside, flavoured with a sprinkle of cheese and feta, studded with Roasted Herb Garlic Vegetables. SWITCH the veggies with 5 - 7 CUPS OF ANYTHING you want: cooked chicken, flaked tuna or salmon (fresh or canned), other vegetables, antipasto type things. See post for more ideas!

Baked Vegetable Frittata

eggs

cream

salt

grams/3 oz mushroom, sliced ((I used 1 large, optional))

feta (, crumbled (optional))

garlic cloves,

tsp pepper

herbs

pumpkin (, butternut

red capsicum ((bell pepper), sliced)

Preheat oven to 220°C/430°F (200°C fan).

Toss vegetables on tray with oil, garlic, herbs, salt and pepper. Spread out.

Roast 25 minutes, undisturbed (no flipping). Remove and cool for at least 5 minutes before using.

Roasted Vegetables:

Lower oven to 180°C/350°F (160°C fan).

Grease &amp; line pan: Spray a 19 x 30cm / 8 x 10&quot; rectangle or 22 cm / 9&quot; square pan lightly with oil, then line with parchment paper with overhang. (Note 3)

Egg mixture: Whisk eggs, cream, salt and pepper in a bowl.

Assemble: Spread 2/3 of the vegetables in the prepared pan. Pour over egg mixture, sprinkle with cheese, then top with remaining vegetables.

Topping: Top with crumbled feta, then mushrooms. Drizzle mushrooms with a touch of olive oil (makes it brown).

Bake: Bake 40 minutes until centre is just set.

Rest &amp; serve: Rest frittata 5 minutes in the pan. Use paper overhang to lift out of pan, then slice into squares and serve.

Serving later: Cool on rack and remove paper from underneath (otherwise base gets soggy). Cut then refrigerate up to 5 days, or freeze. Reheat in microwave.

Baked Frittata:

A recipe for Vegetable Frittata (crustless quiche) baked in the oven. A versatile vegetarian brunch recipe that can be made ahead. Keto, gluten-free, low carb and full of healthy veggies. Serves 8-10 -See notes for halving the recipe!

Oven-Baked Frittata with Veggies 

broccoli (see notes)

red bell pepper, diced

mushrooms,

salt and pepper

——–

ricotta (or sour cream)

heavy cream (or sour cream)

pepper

———

basil (save some for garnish)

baby spinach

Make the veggie filling

Cut the broccoli into small florets and steam until just tender, let cool. At the same time, saute the onion or leek in olive oil, 3-4 minutes, over medium heat. Add the peppers and mushrooms and season with salt and pepper. Keep sauteing until tender.

Make the custard

While the veggies are cooking whisk (or blend in a blender) the eggs with the ricotta, cream, salt and pepper. ( Most any combo of ricotta, sour cream and cream will work here- 2 cups total.)

Assemble the frittata

 Grease a deep 9 x 13-inch baking dish or 12-inch skillet. Pour 1/2 of the egg mixture in the bottom. Add the cooked veggies (you should have roughly 6 cups). Add the basil, spinach and cheese and pour in the remaining egg mixture. Give the veggies and little swirl so egg mixture is incorporated.

Bake

 in the middle of the oven until the center is puffed and the frittata is nice and golden about 1 hour. Check at 30-40 minutes and tent with foil if getting too dark.

You&#8217;ll know frittata is done with it puffs slightly at the very center and is not too wobbly.

I was wondering what temperature to bake the dish. Thanks!

Delicious! I used garden vegetables on hand: two parts yellow squash to one part kale, and chard instead of spinach. Also, I made it dairy free using coconut milk (drained) instead of cream, and vegan cheese. Thank you for this recipe!

This looks incredible. I just am wondering about the video- it's for Chipotle Chicken then a green curry dish, but no Frittata. This has happened with a few of videos for different recipes; am I doing something wrong? Thank you:)

Yet another delightful recipe from you.  Not only it looks great and taste great, but also good for you as well!  Who knew that broccoli can taste this good in frittata...  Wonderful dish indeed!  Few leftover slices hold up really well in the fridge for next morning "ready" breakfast.  Thank you!

Made this with tofu ricotta and full fat Greek yogurt and used a pre-made crust to make it a quiche. Very Yummy!! I had to cook it at a higher temp (400 F) and for longer. I’ll be making this again!!

This is my Christmas Eve dinner solo. So I did 6 eggs and improvised. Sauteed onions, mushrooms and peppers and layered like you did. 45 minutes in a square glass casserole dish and it looks and smells amazing! Roasted up some taters and getting ready for dinner! Thanks for sharing your wonderful recipes! And happy holidays!

https://content.jwplatform.com/videos/fCTV3R6U.mp4

This delicious Frittata is baked in the oven and full of healthy vegetables. It’s versatile, easy and can be made ahead – perfect for a special breakfast or brunch. Video.

Oven-Baked Frittata

Packed with creamy goat cheese, peas and fresh herbs, this spring-inspired goat cheese frittata is a simple and satisfying one-skillet meal.

Goat Cheese Frittata

extra-virgin olive oil (for pan)

frozen peas

60 milliliters whole yogurt (I use goat milk yogurt)

fine sea salt

black pepper

flat leaf parsley, finely chopped

dill leaves, finely chopped

Tablespoons finely chopped chives

goat

Pre-heat oven to 375 degrees F.  Generously oil...

Pre-heat oven to 375 degrees F.  Generously oil an 8-inch cast iron or other oven-proof skillet with oil and place in oven.

Bring a pot of salted water to a...

Bring a pot of salted water to a boil and blanch peas for 2-3 minutes. Then drain and set aside.

In a large bowl whisk together the eggs,...

In a large bowl whisk together the eggs, yogurt, salt, pepper, green onion, parsley, dill and chives until well combined.

Carefully remove pre-heated skillet from the oven and...

Carefully remove pre-heated skillet from the oven and pour in egg mixture.  Scatter peas and goat cheese evenly across the top.

Return to oven and bake for about 25...

Return to oven and bake for about 25 minutes until puffed and just set in the center.

Remove from oven and cool on a wire...

Remove from oven and cool on a wire rack before cutting.  Serve warm or at room temperature, store leftovers in an airtight container in the fridge for 3-4 days.

These easy, herb-filled fritattas are a mini version of a Persian dish called kookoo sabzi.

Kookoo Sabzi in a Muffin Tin

Extra virgin olive oil

(about

(about 1 bunch dill), stems removed, washed and dried

1.5 oz (about 1 bunch chives), washed and dried

almond flour

grain-free baking powder

Pre-heat oven to 375° F. Generously grease half...

Pre-heat oven to 375° F. Generously grease half a non-stick muffin tin with olive oil, using about ½ teaspoon per cavity.  Set aside.

Place half the cilantro, parsley, dill and chives...

Place half the cilantro, parsley, dill and chives in a large food processor and pulse until finely chopped.  Scrape into a large bowl and set aside. Place the remaining cilantro, parsley, dill and chives in the food processor and pulse until finely chopped then add eggs, salt, almond flour and baking powder and pulse again until well combined.

Pour egg mixture into reserved herbs and mix...

Pour egg mixture into reserved herbs and mix with a spatula to combine.

Divide the mixture evenly among the greased muffin...

Divide the mixture evenly among the greased muffin cups.

Bake until tops are puffed and firm (about...

Bake until tops are puffed and firm (about 20 minutes). Let cool in pan for 5 minutes before removing to a wire rack. Serve at room temperature or store in an airtight container in the fridge.

This easy feta spinach frittata recipe comes together in 20 minutes! Inspired by Greek spanakopita, this gluten-free, vegetarian frittata recipe is filled with tangy, creamy, herbaceous flavor. Make for a healthy weekend brunch or a quick and easy weeknight dinner!

Feta and Spinach Frittata

oregano

dill

paprika

¼ teaspoon baking powder ((optional))

Kosher salt

spinach,

yellow onion, (finely chopped)

parsley leaves

mint leaves

garlic cloves, (minced)

feta cheese, (crumbled)

milk

Extra virgin olive oil, (for coating the pan)

Mediterranean Cucumber Tomato Salad

Get ready. Preheat your oven to 375°F.

Season the eggs. In a large bowl, whisk together eggs, oregano, dill, pepper, paprika, and baking powder (if using). Season with a pinch of salt.

Mix the remaining ingredients. Add the spinach, onion, parsley, mint, garlic, feta, and milk. Mix well to combine.

Start the frittata. In a 12-inch cast iron skillet (or oven-safe skillet) over medium-high heat, heat enough olive oil to coat (about 2 tablespoons). When it’s shimmering (but before smoking), pour in the egg mixture. Give the skillet a gentle shake to allow the egg mixture to spread well. Cook for about 4 minutes or so, allowing the bottom of the eggs to settle.

Bake the frittata. Transfer the pan to the heated oven until the top is firm and it doesn’t jiggle when you shake the pan, about 8 minutes.

Serve. Remove the frittata from the oven and allow to rest for a few minutes, then slice and serve, with cucumber tomato salad on the side if you’d like. Enjoy!

Use up all your fridge odds and ends in this big sheet pan baked vegetable frittata. The added flour, roasted vegetables, pesto and tasty cheeses gives it the best texture and flavor. It&#039;s also so easy to make, perfect for freezing, and very kid friendly. Great for take along events, picnics or lunches all week!

'Magic' Baked Vegetable Frittata

bell pepper

broccoli

tomatoes

herbs (optional)

olive oil (for cooking the veggies)

flour flour

milk (preferably full fat)

mustard (e.g. wholegrain, Dijon)

pesto (teaspoonfuls (regular

grated cheese (e.g. sharp cheddar, or a mix of cheddar and parmesan)

feta cheese (crumbled (or replace with ¼ cup parmesan, and/or ricotta cheese))

Preheat oven and line a sheet pan with baking paper.

Preheat the oven to 430F/220C and line a high-sided (about 4cm or 1.5 inches) sheet pan or baking pan (roughly 9 x 13 inches or 23cm x 33cm) with baking paper.

Toss the vegetables with olive oil on the sheet pan, then roast for 15 minutes.

Spread all the chopped vegetables out on the lined sheet pan. Drizzle the olive oil over them, sprinkle over the dried herbs (if using) and toss well. Roast for around 15 minutes or until softened and starting to brown. Then turn the oven down to 375F/190C.

Blend all the egg mixture ingredients together in a large jug or bowl.

Meanwhile, in a large jug or bowl, slowly blend some of the milk into the flour so that there are no lumps. Then whisk in the eggs, the rest of the milk, the mustard and the salt and pepper.

Dot pesto all over the vegetables, then sprinkle over the cheese.

When the vegetables are cooked, use a teaspoon to dot the pesto all over them evenly. Then sprinkle over the cheeses.

Pour the egg mixture all over the vegetables and cheese and bake for 25 minutes.

Carefully pour the egg and milk mixture all over the top of the vegetables and cheese on the sheet pan. Then bake for around 25 minutes, or until the top is golden and the center no longer runny.

Let cool and slice.

Let cool for 10 minutes, then cut into 8 to 12 slices to serve.

I made this for family, including a toddler.  So easy, so tasty, and very nutritious.    I used what was lolling around in my veggie drawer.  Green beans, shiitakes, and a few wrinkled cherry tomatoes, plus pesto frozen from last year, and wilting green onions.  I am thinking that next time I might sub at least some of the flour with chickpea flour (inspired by a UK recipe for mushroom squares, similar construction) , which I think might work.  


Thank you for another very good recipe. Much appreciated.

Very Good - I made for my vegetarian {Non Cooking} friend and she loved it - it made a change from her usual salads!!!

So easy and delicious. Makes a great base to add others veggies to. With all that cheese it can be used for any time of the day. Used winter savoury on the veg and added parsley to the egg mix. Served it with a sweet spicey mango chutney and salad, yum

https://mediavine-res.cloudinary.com/video/upload/t_original/v1721974799/gu1rtx0evhyobbb25yfi.mp4

A ‘secret ingredient’ makes a thin ‘magic crust’ on the bottom of this 'magic' baked vegetable frittata. Delicious crisp on the outside and fluffy inside texture, feeds a crowd, and perfect for freezing.

Top 9 baked frittata recipes from across the web

The most viewed baked frittata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Asparagus Frittata

Zucchini Frittata (Kuku Kadoo)

Baked Vegetable Frittata

Oven-Baked Frittata with Veggies

Oven-Baked Frittata with Veggies

Goat Cheese Frittata

Kookoo Sabzi in a Muffin Tin

Feta and Spinach Frittata

'Magic' Baked Vegetable Frittata

Top 9 baked frittata recipes from across the web

The most viewed baked frittata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asparagus Frittata

Zucchini Frittata (Kuku Kadoo)

Baked Vegetable Frittata

Oven-Baked Frittata with Veggies

Oven-Baked Frittata with Veggies

Goat Cheese Frittata

Kookoo Sabzi in a Muffin Tin

Feta and Spinach Frittata

'Magic' Baked Vegetable Frittata

The most viewed baked frittata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine