Real Recipes From Real Home Cooks ®

baked frittata

(2 ratings)
Blue Ribbon Recipe by
Gina Sprenkel
Houston, TX

Delicious and 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!

Blue Ribbon Recipe

We are big fans of egg frittatas and this simple baked frittata is delish. It's layered with so many flavors. The chunks of ham and asparagus make this breakfast (or brunch) nice and hearty. What makes this special is the combination of Gruyere and Feta cheese sprinkled on top. This is a recipe anyone can prepare.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 25 Min

Ingredients For baked frittata

  • 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 (scallion) - 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

Test Kitchen Tips
Go easy on the salt. The cheese adds a lot of saltiness to this baked frittata.
  • Onion and ham sauteeing in a pan.
    Preheat oven to 350 degrees. In small skillet, heat oil, onion, and ham (2-3 minutes). If using bacon or sausage, cook until done.
  • Ham, green onion, and asparagus layered in a pie plate.
    In a round glass baking dish (pie), layer evenly: ham, green onion, and asparagus.
  • Feta and Gruyere sprinkled on top.
    Evenly add Feta then Gruyere. No need to prepare the baking dish - I don't even use Pam. It usually comes out very clean.
  • Pouring the egg mixture into the pie plate.
    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).
  • Baking the frittata in the oven.
    Bake 25 minutes or until center is done and the top is lightly golden brown.
  • A slice of the frittata on a plate.
    Serve with your favorite hot sauce - mine is Cholula.