Easy Oven Baked Frittata
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
268 kcal
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Course
Main Course, Lunch
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Cuisine
Italian
Easy Oven Baked Frittata
Description
The recipe for the Easy Oven Baked Frittata starts by gently sautéing diced pancetta and chopped zucchini in olive oil until golden brown, which renders flavorful fat and softens the vegetables. Meanwhile, eggs are beaten with fresh Parmesan cheese, chopped parsley, salt, and pepper for seasoning. The cooked vegetables are combined with the egg mixture in the same pan or baking dish to blend flavors.
Once in the oven at 350°F, the frittata bakes for about 20 minutes until the eggs are puffed and opaque but still slightly jiggly in the center, ensuring a creamy texture. This gently cooked egg dish balances savory pancetta notes with the mild, slightly tender zucchini. Parmesan adds a salty, nutty undertone while parsley provides a fresh herbal lift.
After resting briefly, the frittata slices cleanly and can be served warm or at room temperature. It works well for a variety of meals, alone or paired with a salad or bread. The combination of ingredients creates a dish that is filling without heaviness.
Leftovers can be stored refrigerated up to two days or frozen for later. Cooling completely before freezing preserves texture and flavor.
Ingredients
- 2 tablespoons olive oil
- ½-¾ cup pancetta chopped
- 2 small zucchini
- 8 large egg
- 3 tablespoons Parmesan Cheese freshly grated
- 1-2 tablespoons parsley freshly chopped
- salt to taste
- black pepper to taste
*If using pancetta be careful about adding the salt, since pancetta is quite salty.
Instructions
- Pre-heat oven to 350F (180C).
- In a non stick pan or baking dish (8-9 inch / 22 cm) add the olive oil and chopped pancetta and zucchini cook until golden brown. Stirring often so that they don't burn or stick to the pan.
- While the zucchini and pancetta are sauteeing, in a medium bowl beat together the eggs and parmesan cheese, stir in the parsley and pepper. Then pour the mixture into the pan with the cooked zucchini and pancetta, stir gently to combine.
- Place pan in pre-heated oven and bake for about 20 minutes. The Frittata is done when the eggs are puffed and opaque in colour. It should still wiggle just a tiny bit in the centre (don't worry it will continue to cook even when it's removed from the oven). Let sit 5 minutes then slice and serve. Enjoy!
Notes
- Store the baked frittata in an airtight container in the refrigerator for up to 2 days.
- Cool completely before freezing in a freezer-safe container or bag for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 17g | 34% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 428mg | 143% |
| Sodium | 252mg | 11% |
| Potassium | 310mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 763IU | 15% |
| Vitamin C | 11mg | 12% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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