Baked Cheese and Vegetable Frittata
Baked Cheese and Vegetable Frittata loaded with delicious cheese, and hearty vegetables. Super simple to prepare and cook in under 20 minutes.
Check out these Red Velvet Waffles and Chicken, and this Apple Glazed Pull Apart Bread for more amazing brunch and breakfast ideas!
If you are a fan of eggs, specifically omelettes, then this is the dish for you! Frittata is an egg based dish that is similar to an omelette.
One of the best things about a frittata is the versatility of it. Virtually anything can be added to to a them.
Another key point with this egg based dish is that is low-carb. So all of my friends that are on keto diets, or just simply watching their carbs, frittatas are perfect.
You can (and should) definitely double or triple the recipe if you’re cooking for more people. This recipe is for an individual serving.
This time around, we made this frittata completely vegetarian. No meats were added, and trust me- it’s still super hearty and filling! One of the key ingredients in this recipe is the cream (or half & half). It creates a nice creamy, and fluffy texture to the frittata.
What to add to this baked cheese and vegetable frittata?
Some delicious additions to a frittata are:
Vegetables:
- onions
- bell peppers
- mushrooms
- spinach
- tomatoes
- zucchini
- olives
- broccoli
Meats:
- bacon
- sausage
- ham
- chicken
- steak or brisket (beef)
Add your favorite cheese. Shredded cheese melts much better. Fresh herbs are another amazing addition.
The list goes on-and-on! Really and truly, ANYTHING can be added to a frittata and it’s delicious!
What is the difference between an omelette and a frittata?
Omelettes are traditionally cooked at a high heat. They can also prove tricky to master; in terms of cooking evenly and getting the perfect fold.
Frittatas are cooked at a lower heat, and they are fool-proof! Simply toss everything into the pan, and let it cook!
Can I make ahead and freeze a frittata?
Yes! The beauty of this dish is that it is often served at room temperature. With that, it’s a favorite dish to serve at brunches, or gatherings.
Even better, you can make them ahead of time, and freeze them! Perfect for meal prep, and grab-and-go style breakfast.
Simply make ahead, and place them in a freezer safe bag or container. When you’re ready to eat, pop it in the microwave for 1-2 minutes, and enjoy!
What kind of pan should I use to make the frittata?
For this particular recipe I had to bust out this cute Texas shaped cast iron. Of course I had to represent! Any oven proof dish can be used to make a frittata though. A well seasoned cast iron skillet is recommended.
When it’s time to cook:
Preheat the oven to 375°. Coat your skillet or dish with a nice amount of butter, and pour everything in!
Whichever veggies you decide to use, be sure to roughly chop them into bite size pieces. Add a bit of cheese into the egg mixture, and a bit over the top.
If you’ve never had a frittata- wait no more! Head to your kitchen and make one now!!
Baked Cheese and Vegetable Frittata
Ingredients
- 1 tablespoon Butter, to coat pan
- 2 large Eggs
- 2 tablespoons Half and half, to whisk into eggs
- 1/4 teaspoon Black pepper
- 1/4 teaspoon Seasoning Salt
- 1/2 cup Red & Yellow Bell Pepper, chopped
- 1/2 cup Onion, chopped
- 1/4 cup Cilantro, roughly chopped
- Green onion to garnish
- 1/2 cup Shredded cheese
Instructions
- Preheat the oven to 375 degrees. Thoroughly coat a skillet with butter (preferably a cast iron or oven proof skillet).
- Whisk eggs and half & half together in a bowl. When whisking, try to incorporate as much air as possible by gently lifting the whisk as you stir.
- Add the half of the shredded cheese, seasoning salt, and pepper to the egg mixture (reserve remaining cheese for topping). Pour the mixture into your skillet.
- After all desired veggies are chopped into bite size pieces, add them directly to the skillet with the egg mixture. Try to separate them to ensure even distribution.
- Top with remaining cheese. Place it in the oven and bake for approximately 15 minutes
Love the flavors you chose for this!!! Added this to my Saturday brunch menu!
Excellent. I hope you enjoy!
Let me just say that this was some delicious vegetable frittata. No leftovers and the kids are already asking for more.
Wonderful!
I have this same pan! I clearly haven’t used it for enough stuff because I never thought of making a fritta in it. This turned out beautiful and looks delicious!
Yay!! Texas stand-up!
Absolutely delicious! We loved this frittata so much, I’ll be making it for brunch every time I get produce from the farmer’s market!
It is perfect!
Perfect breakfast recipe! Frittatas are so delicious! So glad I found this blog!
Thanks Krysten!
This frittata is delicious thought I must admit the pan is what initially got my attention!
Right!? It was too neat to pass-up!
OMG – I LOVE LOVE LOVE the pan! but to this frittata – makes a great summer meal with a green salad!
It does!
I love frittatas. They’re healthy, but also a great way to use your favorite ingredients. You made a perfect one here, and I LOVE the lil Texas pan!
Thanks Mila!
So, I’m not even from Texas and want that Texas pan haha. It’s awesome. Also, I love frittatas and your recipe is amazing. They are so versatile.
The pan is too cute!
I love frittatas!! Such an easy and delicious breakfast meal, and I love all the veggies in this one!
Thank you!
I love a good frittata and this recipe is perfect! The peppers and cheese taste so great together! Thanks for the great recipe!
Thank you Capri.
Love a fool-proof breakfast recipe and this is it! And the addition of cream was perfect! Making this one again soon!
Wonderful, I’m glad you enjoyed it.
I LOVE a good egg dish! This looks delicious and I love your plating!
Thank you Emalie!
Loving this Texas-shaped cast-iron pan! It’s so cute! My husband would love this recipe! He makes frittatas every week!!
That’s a Texan pan if ever there was one. Thanks for this great breakfast recipe! I always need a go-to for morning meals and this more than fit the bill.
Yes! Thanks for stopping by.