Easy oven-baked frittata recipe

My most memorable frittata experience was in Florence. Wandering through the streets I found a little hole-in-the-wall lunch place that had lines of frittata-stuffed panini on display. With just a lick of mayo and a sprinkling of rocket, I continued my journey, thinking this was the most inspired sandwich ever! I’ve been playing around with frittata recipes ever since and I’ve hit payload with this baked frittata recipe. It’s a chunky, cheesy, protein hit. Why is this such a great, easy frittata recipe? In this easy frittata recipe, the potato provides the carbs making it a nice, filling dinner and I love the fact that I can adapt it depending on what’s in my fridge. As long as I have eggs and cheese I’m set to go. What I also love about this frittata recipe is that it’s baked. That means the oven takes care of it rather than me having to tend to it on the stove top. And the leftovers from this baked frittata recipe are perfect for lunch, served in a panini if the mood takes you! It's absolutely delicious. You can enjoy this easy recipe served immediately, fresh and hot, serve warm, or at room temp. Leftovers make an enticing healthy breakfast too. Key ingredients in our frittata Sebago potatoes: like a Spanish tortilla, our frittata includes cooked potato, which is thinly sliced and layered with the onion mixture. Red onion: a shortcut to flavourful frittata, red onion is cooked with the pancetta and spinach in the pan. You could use a brown onion if you don't have a red on hand. Pancetta: salty, umami-rich and tasty, pancetta does for this frittata what bacon does for zucchini slice. And, if you can't source pancetta, you can use bacon instead. Vegetables: baby spinach, red grape tomatoes and red capsicum bring colour, flavour and added nutritional value to our frittata. Eggs: a key ingredient in any frittata, eggs make light work of this delicious dinner-turned-snack (literally holding it all together!) and pack the recipe full of protein, too. Thickened cream: making this frittata a little more indulgent, thickened cream is whisked into the (8!) eggs, turning a simple dish into an especially comforting one. Cheese: creating a golden, cheesy top to complete the frittata, shredded parmesan and grated tasty cheese are sprinkled over the layered dish before baking. Though we have a feeling this is the only frittata recipe you'll want to use from now on, if you love a basic frittata recipe, try our best frittata variations, including our favourite mini frittatas, this salmon frittata, our better-for-you frittata and this healthy frittata traybake. How to make frittata: full recipe below

Unbalanced

% Daily Values based on a 2,000 calorie diet