This baked frittata with bacon and vegetables cooks gently in a bain-marie, which sets the eggs slowly instead of finishing them in a skillet. It can be prepared ahead and served warm or at room temperature, with a soft, custardy center that cuts into neat slices.
Why You'll Love This Baked Frittata
- Gentle Bain-Marie Baking: The water bath surrounds the egg mixture with steady heat, helping it set softly and evenly.
- No Last-Minute Cooking: Once assembled, the frittata bakes in the oven and can be served warm or at room temperature.
- Balanced Filling: Zucchini and red pepper bring mild sweetness, while bacon and cheese add salty richness.
- Neat Loaf-Pan Slices: Parchment makes the frittata easy to lift from the pan and portion cleanly.
This is one of those egg recipes I make on repeat because it does not tie me to the stove just before serving. If I want something faster, I turn to my zucchini frittata, while tortilla Española gives me a firmer, potato-based option. This baked version is the one I choose when I want a softer texture that I can prepare ahead, slice cleanly, and serve alongside cottage cheese egg bites for a relaxed brunch.
Zucchini and red pepper keep the filling tender and mildly sweet, crisp bacon adds salty contrast, and the cream and cheese give the egg base its richness. I let the vegetables cool before adding them and whisk the eggs gently, which keeps the mixture smooth before the bain-marie cooks it slowly. The result has the softness I enjoy in scrambled eggs but enough structure to slice, while the bacon and zucchini bring some of the same savory contrast as my Hasselback zucchini.
Key Ingredients in Baked Frittata
These are the four ingredient groups that shape the flavor and texture of this baked frittata.
- Eggs and Cream: I whisk them gently to create a smooth base that sets into a soft, custardy center.
- Zucchini and Red Pepper: The vegetables bring tenderness, color, and mild sweetness without overpowering the eggs.
- Bacon: I cook it until crisp so it keeps some texture and gives every slice a salty, savory bite.
- Grated Cheese: A cheese that melts well blends into the egg mixture and adds richness throughout the frittata.
How to Make Baked Frittata
The vegetables and bacon cook first, then everything is combined and baked slowly in a parchment-lined loaf pan. You can find the complete recipe with measurements in the recipe card below.
1. Cook the Vegetables: Preheat oven to 300 °F / 150 °C. Cook onion with salt in extra virgin olive oil until softened, then add red pepper and zucchini; cook until tender. Cool completely.
2. Crisp the Bacon: Cook bacon in a separate pan until crisp.
3. Combine the Frittata Mixture: Whisk eggs and cream in a large bowl. Stir in cooled vegetables, bacon, cheese, remaining salt, and pepper.
4. Bake in a Bain-Marie: Line mold with parchment, pour in mixture, place in bain-marie, and bake 1 hour. Rest briefly, remove parchment, slice, and serve warm or at room temp.
Helpful Swaps
- Spinach and Feta: Replace the zucchini with fresh spinach and use crumbled feta in place of the grated cheese.
- Mushrooms and Gruyère: Sauté sliced mushrooms until golden, then pair them with Gruyère for a deeper, earthier flavor.
- Ham and Cheddar: Replace the bacon with leftover ham and use sharp cheddar for a hearty variation.
Tips for Baked Frittata
Use One Skillet: When I want fewer dishes, I cook the bacon first and then prepare the vegetables in the same skillet so they pick up the browned flavor left behind.
Start with Hot Water: I prepare the bain-marie with hot water from the kettle so the frittata begins baking gently and evenly from the start.
Match the Pan Size: Use a loaf pan close to the stated dimensions. A wider or deeper pan changes the thickness of the frittata and may affect how long the center takes to set.
Storage
I keep leftover baked frittata in a shallow airtight container in the refrigerator for up to 3 days. It can be served cold or at room temperature, or reheated gently in the oven so the center stays soft and custardy.
What to Serve With Baked Frittata
I like serving this frittata with warm homemade ciabatta to make the meal more substantial. Marinated tomatoes add acidity that balances the rich eggs, bacon, and cheese, while Greek lemon mustard potatoes turn it into a fuller lunch or dinner.
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Recipe
Baked Frittata
Ingredients
- 3 tablespoon extra virgin olive oil
- 1 onion - chopped
- 1 teaspoon salt - divided
- 1 red pepper - diced
- 600 g zucchini - chopped into small pieces
- 300 g bacon - cut into pieces
- 4 eggs
- 300 ml cream
- 150 g grated cheese
- ½ teaspoon pepper
Instructions
- Heat 3 tbsp extra virgin olive oil in a skillet over medium heat. Add 1 onion, chopped, and ½ tsp salt, then cook until softened. Stir in 1 red pepper, diced, and cook for 1 minute.
- Add 600 g zucchini, chopped, and cook until tender. Remove the skillet from the heat and let the vegetables cool completely.
- Meanwhile, cook 300 g bacon in a separate skillet until crisp.
- Gently whisk 4 eggs with 300 ml cream in a large bowl until smooth. Fold in the cooled vegetables, crisp bacon, 150 g grated cheese, the remaining ½ tsp salt, and ½ tsp pepper.
- Pour the mixture into the prepared loaf pan. Set the pan inside a larger pan of hot water to create a bain-marie, then bake for 1 hour, or until the edges are set and the center has a slight jiggle but no visible liquid.
- Carefully lift the loaf pan from the water bath and let the frittata rest for 10 minutes. Remove it from the pan, peel away the parchment, and serve warm or at room temperature.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sonia says
This baked frittata will be light, creamy, and full of flavour, sure to become my go-to recipe for any meal of the day.