Baked Frittata

Gina Sprenkel


Delicious & calorie/cholesterol friendly. You can hardly tell that egg substitute was used when eating this dish; plus, there is no pastry crust. Filled with veggies and lean ham. Awesome!


★★★★★ 1 vote

15 Min
25 Min


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  • 1 1/2 Tbsp
    oil - canola or olive
  • 1/2
    grated vidalia onion
  • 1 c
    diced ham (or bacon, sausage, etc.)
  • 1/2 c
    asparagus tips, diced large
  • 1
    green onion (scalion) - thinly slice the green parts
  • 1/4 c
    diced feta cheese
  • 1/2 c
    shredded gruyere cheese
  • 1 1/2 c
    egg substitue (or about 6 large eggs, lightly beaten)
  • ·
    salt and pepper

How to Make Baked Frittata


  1. Preheat oven to 350 degrees
  2. In small skillet, heat oil, onion, and ham (2-3 minutes). If using bacon or sausage, cook till done.
  3. In a round glass baking dish (pie), layer evenly: ham, green onion, asparagus, feta, then gruyere.
  4. No need to prepare the baking dish - I don't even use Pam. It usually comes out very clean.
  5. Season egg mixture with salt and pepper (careful of over-salting, as the cheeses are naturally salty). Pour over breakfast meat, veggies, and cheese (in baking dish).
  6. Bake 25 minutes - or until center is done, and top is lightly golden brown.
  7. Serve with your favorite hot sauce - mine is Cholula.

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About Baked Frittata

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