Try this recipe, or contribute your own.
- Carbohydrate 11.7355 g
- Cholesterol 9.8 mg
- Fat 2.156 g
- Fiber 0 g
- Protein 8.1095 g
- Saturated Fat 1.3426 g
- Serving Size 1 1 serving (264g)
- Sodium 281.810190972222 mg
- Sugar 11.7355 g
- Trans Fat 0.11025 g
- Calories 98 calories
Step-by-step
- Pre-heat oven to 350 degrees
- Spray 8" cake pan with cooking spray
- In a large bowl, mix all eggs with fork or whisk
- Stir in remaining ingredients
- Bake at 350 degrees for 35-45 minutes, or until you wiggle the pan and there is no movement in the centre.
- Let cool slightly, and slice up
Unlike a traditional stovetop omelet that demands constant attention and rapid flipping, a baked frittata sets gently inside a dry heat environment. This method relies on steady thermal convection rather than direct pan contact.
Adapting Ingredients
Whole eggs form the structural matrix for added mix-ins. Swap out the deli ham for blanched broccoli florets or sautéed mushrooms if dietary restrictions require vegetarian options. Dice all solid additions uniformly to ensure the egg mixture sets evenly around them without heavy pockets of moisture.
Baking Technique
Set the oven dial to 350 degrees Fahrenheit before preparing the pan. Pour the whisked base into an 8-inch cake pan coated thoroughly with cooking spray to prevent sticking. Bake the mixture for 35 to 45 minutes. Watch the center carefully. A gentle wiggle of the pan should reveal zero liquid movement in the middle when fully cooked.
Serving and Storage
Pair slices with a crisp green salad dressed in bright lemon juice to cut through the rich cheddar and eggs. Cool slices completely before storing them in airtight containers for quick morning meals.
