Oven Baked Frittata

This healthy and easy meal is a go to for this mama of seven. It’s what I happily call “egg bake”. It wasn’t until I had been making it for years that I learned of it’s real name. Though traditionally fried, oven baked frittata is a favorite in our home and the variations are endless. Breakfast, lunch, or dinner, it’s always received with thankfulness.

Start with the eggs

It takes about two dozen eggs to make a frittata for our family of nine. A good way to know how many eggs you need for your family is to use the number of eggs you would use for a scrambled egg breakfast with meat and/or veggies on the side.

Leftover meat makes oven baked frittata great

Not only is it quick and easy to use leftover meat for frittatas, it also gives them great flavor. You can certainly make a meatless frittata, but I have found that the flavor is not as good without it. Maybe I need to learn how to use those herbs a little better. For this recipe, I used leftover roasted Muscovy. Here are some leftover meats that I have used in frittata that add great flavor:

• roasted chicken
• ground beef taco meat
• ground turkey sausage
• turkey bacon
• roasted Muscovy.

The best bird for the homestead?

We have chickens, ducks, geese, turkeys, and Muscovy on our homestead. Of all the birds, the Muscovy are the best at reproducing. The mama Muscovy above had 19 “musclings”. They come in second to geese on their feed costs. as they are great foragers. The males are almost equivalent to geese in meat production and the meat is very much like beef.

Dont forget some veggies

Frittata is a great way to hide vegetables from little ones that might not eat them otherwise. I like to steam or sauté the veggies before putting them into the frittata. Some of my favorite vegetables to add to a frittata are:

• steamed broccoli
• steamed kale
• sautéed onions
• steamed chard or spinach
• tomato slices
• sautéed zucchini
• leftover mashed potatoes
• sautéed peppers (not my favorite because I’m allergic, but the family likes them).

Herbs for frittatas

Herbs are packed with nutrition and flavor. They make a tasty addition to any frittata. In the spring I love to chop up garlic chives to sprinkle on top of our frittata. Some other herbs to try are thyme, rosemary, oregano, sage, parsley, tarragon, and garlic.

What goes well with oven baked frittatas?

Sauerkraut makes a wonderful side or topping for any frittata. We also like to add salsa and/or sour cream on top. But a frittata can easily stand alone if toppings are not available.

Why baked instead of fried?

I don’t use cast iron. It’s HEAVY and hard to use, in my opinion. Traditionally, a frittata is fried in a cast iron pan. But I like the simplicity of sticking it in the oven to bake at 350 while I do whatever else I need to do until it is done. My favorite dish to use is an 11 X 17 stainless steel cake pan. A 9 X 11 baking dish or cake pan also works, but it bakes a little faster in the larger pan.

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Please Share Your favorite Frittata combination

Do you have a favorite frittata combination? Please share in the comments below.

Blessings,

Carrie