This baked frittata recipe is a great dinner or breakfast option. It’s packed with flavour and so easy to make! The oven baked frittata can be made using any ingredients you have on hand, such as tomato, bacon or feta cheese for a savoury taste that will leave you wanting more. You’ll want to add this easy frittata recipe to your meal plan as soon as possible!
Having a few easy recipes that you can prep in minutes and pop in the oven to bake can be a huge time saver during busy weeknights.
Even better if they are meals you can make ahead and reheat later. Frittatas are perfect for this and you can even pop them into lunch boxes for the kids since they taste just as good served cold as they do hot!
EASY BAKED FRITTATA RECIPE
This easy baked frittata recipe is one that is never the same any two times I make it because it’s the perfect recipe for using up leftovers or making use of whatever ingredients you have on hand. So long as you have the key ingredients – eggs, cheese, milk and seasoning. Beyond that, you can make it with almost anything!
My favourite combination of ingredients and the ones that I am sharing with this easy frittata recipe are bacon, cherry tomatoes and feta cheese.
The flavours work so well together for any time of the day and it really could not be easier to make!
If you need a few more quick and easy weeknight meal ideas, my mum’s tuna mornay recipe is ready in a flash. Or prep ahead this Mexican potato casserole or baked feta pasta and then pop them in the oven to cook in time for dinner.
TIP: Frittata is the perfect recipe for using up leftovers such as roast vegetables, leftover rotisserie chicken or pulled pork, or any deli meats and cheese you have that are nearing their use-by date.
What You Will Need
To make an oven-baked frittata, you will need a large baking dish. This recipe is suited to large families or meal prep when you want leftovers for lunches and it will serve 8. If you only have a small baking dish, you can half the quantities, or split your ingredients across two baking dishes instead.
- Eggs – One dozen eggs beaten in a large bowl
- Milk – Full cream or low-fat milk are both fine
- Cherry Tomatoes – The tomatoes give your frittata their flavour burst, adding sweetness. You can also cut up other types of larger tomatoes if you don’t have any cherry tomatoes. We use our home grown cherry tomatoes and I cut the larger ones in half.
- Feta Cheese – Feta and tomato are just the perfect flavour combination. Cut your feta into cubes.
- Parmesan Cheese – Use shaved or powdered parmesan or substitute it for another cheese of your choice such as tasty or cheddar cheese. I use whichever we have in the house at the time.
- Fresh Basil – This is not an essential ingredient however a handful of fresh basil leaves chopped or whole mixed through your frittata adds to the overall flavour. This is also something we grab out of our veggie garden at home. You can also substitute fresh basil for 1/3 cup of basil pesto instead.
- Bacon – Diced bacon can be substituted for a vegetarian alternative such as tofu or for a different type of meat such as ham, chicken, pulled pork etc.
- Salt and Pepper – Season to taste
- Mixed Herbs – This is another optional ingredient, however a supermarket dried mixed herb mix enhances the overall flavour.
The printable recipe card with a FULL ingredients list and detailed instructions can be found at the bottom of this post.
How To Make A Frittata In The Oven
To make this tomato, feta and bacon frittata recipe in the oven, all you need are these simple steps:
STEP ONE – Pre-heat your oven to 160 degrees Celsius (320F) and prepare a large rectangle baking dish.
STEP TWO – Whisk the eggs in a large bowl until fluffy. Add the grated cheese and season with salt, pepper and mixed herbs.
STEP THREE – Prepare the rest of the ingredients by dicing bacon, cubing feta and grating cheese.
STEP FOUR – Add 3/4 of the tomatoes, bacon and feta to your baking dish. Pour egg mixture over the top, then sprinkle over the remaining ingredients including feta, bacon, tomatoes and basil.
STEP FIVE – Bake in the oven for 45-50 minutes or until the egg is set and the top is golden.
This recipe can be served warm or cold making it great to bake in bulk and save for leftovers.
For measurement and temperature conversions.
What To Serve With Frittata
Frittata is hearty enough to be a filling main meal, yet light enough to be enjoyed for lunch or breakfast as well. This particular recipe with bacon and tomatoes make for a great breakfast frittata and an easier and healthier alternative to bacon and eggs!
If you are looking for ideas on what to serve with frittata for dinner or lunch, it pairs perfectly with a light garden salad or any leafy green salads during the summer months. For a winter warmer side dish, pair your frittata with fries, roast veggies or with a soup entree.
Frittata Recipe Alternatives
There are so many frittata recipes, making this one of the most flexible recipes to have in your menu rotation. Here are some of my favourite baked frittata variations:
- Tomato, spinnach and sweet potato
- Mixed vegetable (sweet potato, zucchini, onion)
- Ham and cheese
- Olive, basil and tomato
As mentioned above though, anything goes really! If there are flavour combinations you like, why not experiment with your leftovers and create your own flavour burst!
If you try this recipe, let me know what you think! Leave a comment below or a rating and don’t forget to tag me on Instagram. I would love to see!
Once cooled, slice up your frittata into squares and keep it sealed in an airtight container in the refrigerator for up to 4 days.
You can also freeze your frittata for up to 2 months in an airtight container or in individual freezer bags, which are great for work or school lunches, or last-minute breakfast on the run. You can allow to defrost and serve cold or reheat in the microwave until hot.
This recipe also makes a great lunch idea for kids at home for weekends or school holidays, just as it can be a perfect lunch box filler!
TIP: Make sure you do wait until your frittata is fully cooled before putting it in the fridge or freezer though, otherwise it will have excess condensation in the container, resulting in extra moisture when reheating or defrosting.
FAQS & TIPS
Can I halve the ingredients?
Yes, if you halve the ingredients for this recipe you will get a frittata that serves approximately 4 people instead of 8. You may need to adjust your cooking times slightly to ensure it does not overcook and use a smaller square baking dish instead.
Can I substitute the ingredients?
YES! You can substitute almost everything in this recipe with the exception of eggs and milk. Everything else can be switched out for what you have already or for ingredients that you prefer, such as swap feta for grated cheddar or bacon for chicken etc.
Can I serve frittata cold?
Yes, frittata can be served warm or cold. It tastes great either way!
- 12 eggs
- 300g cherry tomotoes
- 3/4 cup milk (full cream or lite)
- 300g feta cheese
- 250g bacon
- 1/4 cup parmesan cheese
- Salt & Pepper
- Optional: Dried mixed herbs
- Preheat your oven to 160 degrees Celsius (320F) and prepare a large rectangle baking dish.
- Whisk the eggs in a large bowl until fluffy. Mix in the grated parmesan cheese and season with salt, pepper and mixed herbs.
- Prepare the rest of the ingredients by dicing bacon, halving tomatoes and cubing feta.
- Add 3/4 of the tomatoes, bacon and feta to your baking dish, mixing them together. Pour egg mixture over the top, then sprinkle over the remaining feta, bacon, tomatoes and basil.
- Bake in the oven for 45-50 minutes or until the egg is set and the top is golden.
Substitutions: You can substitute most of the ingredients in this recipe for flavours and ingredients of your choice with the exception of the eggs. Instead of feta, swap for 2 cups of grated cheddar cheese. Fresh basil can be substituted with basil pesto.
Storage: Store your baked frittata in an airtight container in the refrigerator or freezer, once fully cooled.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 402Total Fat: 27gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 348mgSodium: 1082mgCarbohydrates: 10gFiber: 1gSugar: 7gProtein: 27g
These figures are provided as an approximate guide only.
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