6 Oven-Baked Frittata Recipes for Easy Breakfasts

A frittata is the easiest hot breakfast you can put in front of more than one person.

You beat some eggs, stir in whatever’s in the fridge, pour it into a skillet, and let the oven do the rest.

Bake them in a 10-inch cast iron skillet that goes from the stovetop straight into the oven, and keep an oven mitt over the handle afterward, since it stays screaming hot long after the frittata is out.

1. Spinach and Feta Frittata

Start here if you’ve never baked a frittata before.

Wilt the spinach in the skillet first and squeeze the water out of it, or the whole thing bakes up soupy.

Frozen spinach works too, as long as you thaw it and wring it out hard, which is easier than washing a whole bag of fresh.

Crumble the feta in last so it stays in soft salty pockets instead of melting away into the eggs.

A registered dietitian wrote this one, so it comes out light without tipping over into diet food.

2. Mushroom and Gruyère Frittata

Mushrooms and Gruyère taste like more work than they actually are.

Cook the mushrooms hard on their own first so they give up their water and brown, because wet mushrooms turn the eggs grey and bland.

Cremini or a mix of whatever the store has beats plain white mushrooms, since they keep more flavor once they shrink down.

Gruyère grated on a box grater melts into something nutty and a little sweet, so you don’t need much else in the pan.

A handful of spinach folded in keeps it from feeling too heavy.

3. Roasted Red Pepper and Feta Frittata

This is the colorful one for the middle of the table, all red peppers and cherry tomatoes against the pale eggs.

Use jarred roasted red peppers and pat them dry, since that skips the roasting and keeps the extra liquid out of the pan.

Scatter the tomatoes over the top before it bakes so they blister and sink in halfway.

A little crumbled feta over the top before serving plays off the sweet peppers.

Between the jarred peppers and a quick whisk, it’s done in about the time the oven takes to heat.

4. Potato and Onion Frittata

Closer to a Spanish tortilla than a brunch dish, this one is all soft potato and sweet onion.

Cook the potatoes and onions low and slow until the potatoes are tender all the way through, because they won’t keep cooking once the eggs set around them.

Leftover roasted or boiled potatoes are the shortcut, since they’re already soft and only need warming in the pan.

Slice them thin so there’s potato in every forkful instead of a few big chunks.

It’s filling enough to be dinner with a green salad next to it.

5. Italian Sausage and Broccoli Rabe Frittata

For anyone who thinks eggs aren’t a real meal, this is the answer.

Brown the sausage first and leave the fat in the pan, since that rendered fat is where most of the flavor lives.

Hot or sweet Italian sausage both work, so pick by how much heat you want first thing in the morning.

Broccoli rabe is bitter on its own, so the rich sausage and eggs are what balance it out.

It comes from the New York Times and it reheats well, which is lucky, because it makes enough to eat twice.

6. Asparagus, Goat Cheese and Dill Frittata

Save this one for spring, when asparagus is in season and actually cheap.

Snap the woody ends off the spears and cut them short so they cook through in the oven instead of staying squeaky.

Thin spears beat thick ones here, because they cook fast and stay tender in the short bake.

Goat cheese and fresh dill belong together, tangy against grassy, and neither one needs much help.

It tastes best barely warm or at room temperature, so it’s a good one to make ahead.

A Few Notes on Baking Frittatas

The ratio that works is roughly one egg for every big handful of fillings, plus a splash of milk for a softer set.

Whisk the eggs really well in a mixing bowl with a whisk before they go in, or the frittata bakes up streaky.

Start it on the stovetop for a minute to set the bottom, then move the whole skillet to the oven to finish the top.

Pull it out while the center still has the faintest wobble, because it keeps cooking on the counter and an overbaked frittata goes rubbery.

Loosen the edges with a silicone spatula before you slide it out, and know that any of these keeps in the fridge for a few days and eats fine cold.

More Easy Breakfasts on the Site

If you’d rather bake them small, my egg muffin cups do the same thing in a muffin tin for grab-and-go mornings.

For feeding a crowd, savory breakfast casseroles for a crowd takes the idea to a big baking dish.

And high-protein savory breakfast ideas rounds up more eggs-first mornings if that’s what you’re after.