This baked frittata combines bacon, zucchini, red bell pepper, and cheddar in a soft, custardy egg-and-cream base. It bakes gently in a loaf pan set inside a hot-water bain-marie, so it can be prepared ahead and sliced neatly.
Why You'll Love This Baked Frittata
- Even, gentle baking: The hot-water bain-marie protects the egg mixture from direct oven heat as it sets.
- Savory vegetable filling: Crisp bacon and cheddar balance the mild sweetness of zucchini and red bell pepper.
- Flexible serving temperature: Serve it warm or at room temperature without last-minute skillet cooking.
- Clean loaf-pan portions: Parchment and a short rest help the frittata hold together when sliced.
I make this baked frittata on repeat because it does not keep me at the stove before serving. On quicker mornings, my zucchini frittata gives me a faster option with a similar vegetable-led filling. For a firmer potato-based dish, I turn to tortilla Española instead. This loaf-pan version suits relaxed brunches because I can prepare it ahead and slice it neatly. I sometimes serve it beside cottage cheese egg bites when I want two contrasting egg textures. That flexibility is why this softer baked version remains the one I choose for a relaxed brunch.
I like how zucchini and red bell pepper soften the filling while crisp bacon adds a salty contrast. Heavy cream and cheddar make the egg base rich without hiding the vegetables. I cool the vegetables and whisk gently, keeping the mixture smooth before it enters the water bath. The bain-marie then sets the eggs slowly, creating the softness I enjoy in scrambled eggs. Unlike my Hasselback zucchini, the zucchini here blends into every custardy slice instead of holding its shape. That balance of tenderness and structure is what makes the frittata work so well.
Key Ingredients in Baked Frittata
These are the four ingredient groups that shape the flavor and texture of this baked frittata.
- Eggs and heavy cream: I whisk them gently to create a smooth base that sets into a soft, custardy center.
- Zucchini and red bell pepper: For me, this combination adds mild sweetness, color, and tenderness without overpowering the eggs.
- Unsmoked bacon: I cook it until crisp, giving each slice salty flavor and contrast against the custardy center.
- Cheddar cheese: My choice here is cheddar because it melts evenly 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. Prepare the pan and 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 the bacon in a separate skillet over medium heat until crisp.
3. Mix the filling: Gently whisk the eggs and heavy cream, then fold in the cooled vegetables, bacon, cheddar, salt, and black pepper.
4. Bake in a bain-marie: Place the filled loaf pan in a larger pan and add hot water halfway up its sides. Bake for 1 hour, then rest for 10 minutes before unmolding and slicing.
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 needed: For fewer dishes, cook the bacon first, transfer it, then cook the vegetables in the same skillet.
- Start with hot water: Add hot rather than cold water to the outer pan so gentle baking begins immediately.
- Warm the knife: Run a knife under hot water and dry it before each cut for cleaner slices.
Storage
I keep leftover baked frittata in a shallow airtight container in the refrigerator for up to 3 days. I serve it cold or at room temperature. To reheat a slice, cover it and warm it at 300°F (150°C) for about 10-15 minutes, until hot throughout.
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 with Bacon and Vegetables
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium onion - chopped
- 1 teaspoon salt - divided
- 1 medium red bell pepper - diced
- 600 g zucchini - chopped into small pieces
- 300 g unsmoked bacon - cut into pieces
- 4 eggs
- 300 ml heavy cream
- 150 g cheddar cheese - grated
- ½ teaspoon ground black pepper
Instructions
- Heat 3 tablespoons extra virgin olive oil in a skillet over medium heat. Add 1 medium onion, chopped, and ½ teaspoon salt, then cook until softened. Cook for about 5 minutes, stirring occasionally, until the onion begins to soften. Stir in 1 medium red bell pepper, diced, and cook for 1 minute. Add 600 g zucchini and cook for about 5 minutes, until tender. Transfer the vegetables to a bowl and let them cool completely.
- Meanwhile, cook 300 g unsmoked bacon in a separate skillet over medium heat until crisp. Remove the skillet from the heat.
- Gently whisk 4 eggs with 300 ml heavy cream in a large bowl until smooth. Fold in the cooled vegetables, crisp bacon, 150 g cheddar cheese, the remaining ½ teaspoon salt, and ½ teaspoon ground black pepper.
- Pour the mixture into the prepared loaf pan and place it inside a larger roasting pan. Carefully pour hot water into the outer pan until it reaches approximately halfway up the sides of the loaf pan. Bake for 1 hour, until the edges are set and the center has a slight jiggle with no visible liquid. The center should reach 71 °C.
- Carefully lift the loaf pan out of the hot water. Rest the frittata in the pan for 10 minutes. Lift it out using the parchment, remove the paper, 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.