Baked Frittata

14
Gina Sprenkel

By
@GinaSprenkel

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.

Note: Go easy on the salt. The cheese adds a lot of saltiness to this baked frittata. The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Serves:
4
Prep:
15 Min
Cook:
25 Min

Ingredients

  • 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

Step-by-Step

  1. Preheat oven to 350 degrees. In small skillet, heat oil, onion, and ham (2-3 minutes). If using bacon or sausage, cook until done.
  2. In a round glass baking dish (pie), layer evenly: ham, green onion, and asparagus.
  3. Evenly add Feta then Gruyere. No need to prepare the baking dish - I don't even use Pam. It usually comes out very clean.
  4. 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).
  5. Bake 25 minutes or until center is done and the top is lightly golden brown.
  6. Serve with your favorite hot sauce - mine is Cholula.

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About Baked Frittata





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