Baked frittata is perfect for weekend brunch, a light lunch, or a no-fuss dinner. Simple ingredients like eggs, cream, cheese, and vegetables turn into something effortlessly special.
This baked frittata with zucchini, red pepper, onion, and crispy bacon is one I make on repeat.
The vegetables keep it fresh, the bacon adds crunch, and the cheese ties everything together. The secret? Baking a frittata in the oven using a bain-marie, which gives this frittata recipe baked at home the creamiest, custard-like texture.
I cook the vegetables in extra virgin olive oil until soften, let them cool, and then mix them with crisp bacon, eggs, cream, cheese, and seasoning. Into a parchment-lined mold it goes, and the bain-marie works its slow magic at 150°C.
The result is a baked egg frittata that slices perfectly and, best of all, tastes great warm or cold while adapting easily to whatever vegetables or cheese you have on hand.
So, an oven baked frittata like this is the ultimate simple frittata recipe, easy enough for weekdays, special enough for guests, and always a crowd-pleaser.
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⭐Why You'll Love This Baked Frittata
- Soft, Custardy Texture: Baking in a bain-marie gives the frittata a silky, delicate center that sets perfectly every time.
- Balanced Flavor in Every Bite: The sweetness of zucchini and red pepper pairs beautifully with salty bacon and rich cheese.
- No Stovetop Juggling: Once it's in the oven, the gentle baking does all the work while you relax.
- Great Warm or at Room Temperature: It's just as delicious fresh from the oven as it is served later in the day.
- Perfect for Make-Ahead Meals: Stays flavorful and tender for days, ready to slice and serve whenever you need it.
🧾Baked Frittata Ingredients
Here's the breakdown of what's in this Baked Frittata recipe:
- Extra Virgin Olive Oil: I like using a good-quality extra virgin olive oil here because it adds a subtle richness to the vegetables as they cook.
- Onion: Sweet and savory at the same time, onion is my go-to base for frittata; it softens into the eggs beautifully.
- Salt: I season the onion early to draw out its sweetness, then add a little more later to bring all the flavors together.
- Red Pepper: This adds a pop of color and a gentle sweetness that balances the salty bacon perfectly.
- Zucchini: I love how zucchini keeps the frittata moist and tender without overpowering the other flavors.
- Bacon: Cooking it until crisp gives you those irresistible salty bites in every slice.
- Eggs: The heart of the frittata, whisked until smooth so they bake into a soft, custardy texture.
- Cream: This is what makes the frittata silky and rich, turning the eggs into something special.
- Grated Cheese: I like using a cheese that melts well, so it weaves into every bite with creamy flavor.
- Pepper: Just enough to give the frittata a gentle warmth without overpowering the freshness of the vegetables.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Baked Frittata
These step-by-step instructions and photos will help you visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Preheat oven to 150 °C (302 °F). Cook onion with salt in extra virgin olive oil until softened, then add red pepper and zucchini; cook until tender. Cool completely.
2. Cook bacon in a separate pan until crisp.
3. Whisk eggs and cream in a large bowl. Stir in cooled vegetables, bacon, cheese, remaining salt, and pepper.
4. 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.
📖Variations
- Spinach and Feta: I sometimes swap the zucchini for fresh spinach and use crumbled feta instead of grated cheese; it gives a tangy, Mediterranean twist.
- Mushroom and Gruyère: Sauté sliced mushrooms until golden and replace the cheese with Gruyère for a rich, earthy flavor.
- Ham and Cheddar: Perfect for using up leftover ham; pair it with sharp cheddar for a classic, hearty frittata.
- Tomato and Basil: In summer, I love adding halved cherry tomatoes and fresh basil for a light, fresh version.
🍽 What to Serve with Baked Frittata
I like to pair a slice of this frittata with a fresh green salad tossed in a simple vinaigrette; it balances the richness beautifully.
Crusty bread or warm ciabatta is great to make the meal more filling and satisfying.
For something a little brighter, marinated tomatoes bring a burst of acidity and color to the plate.
I also enjoy serving it with a warm, smooth tomato sauce on the side; it adds a cozy, comforting touch and complements the eggs perfectly. And if I'm making it for brunch, a side of roasted potatoes rounds out the meal with extra texture and freshness.
💭Tips for Recipe Success
Cook the Bacon First if You're Short on Time: Sometimes, I like to crisp the bacon before starting the vegetables so I can use the same skillet and pick up all those flavorful browned bits.
Whisk the Eggs and Cream Gently: I've found that whisking just until smooth keeps the texture creamy instead of making it too airy.
Preheat the Bain-Marie Water: I like to use hot water from the kettle so the frittata starts cooking evenly right from the start.
Check Doneness with a Gentle Shake: I give the mold a little wiggle; if the center has a slight jiggle but no liquid, it's ready.
Slice with a Warm Knife: Running the knife under hot water makes it glide through the frittata without dragging or tearing.
Store in an Airtight Container: I like to keep leftover frittata in a shallow airtight container in the fridge; it stays fresh for up to 3 days. When I'm ready to reheat, I warm it gently in the oven so the texture stays soft and custardy.
🍳More Egg Recipes to Try!
If you love using eggs when you are cooking, then check out the following recipes for inspiration:
- Egg Salad Sandwich
- Egg Potato Salad
- Perfect Over-Easy Eggs
- Scrambled Eggs
- Tortilla Española (Spanish Omelette)
🍛More Dinner Recipes!
Here are more of my favorite Dinner recipes! Try these:
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Recipe
Baked Frittata
Ingredients
- 3 tablespoon Extra Virgin Olive Oil
- 1 Onion
- ½ teaspoon Salt
- 1 Red Pepper
- 600 g Zucchini
- 300 g Bacon
- 4 Eggs
- 300 ml Cream
- 150 g Grated Cheese
- ½ teaspoon Salt
- ½ teaspoon Pepper
Instructions
- Preheat the oven to 170 °C (338 °F) or 150 °C (302 °F) for fan-forced.
- Heat the extra virgin olive oil in a skillet over medium heat.
- Chop the onion, then add it to the skillet with ½ teaspoon salt and cook until softened.
- Dice the red pepper, add it to the skillet, and cook for 1 minute.
- Chop the zucchini into small pieces, add it to the skillet, and cook until tender.
- Remove the skillet from the heat and let the vegetables cool completely.
- Cut the bacon into pieces and cook in a separate pan until crisp.
- In a large bowl, whisk together the eggs and cream until smooth.
- Add the cooled vegetables, bacon, grated cheese, remaining ½ teaspoon salt, and pepper, stirring gently to combine.
- Line a 26 cm × 10 cm × 5.5 cm mold with parchment paper and pour in the mixture.
- Place the mold in a bain-marie and bake at 150 °C (302 °F) for 1 hour, or until set in the center.
- Remove from the oven, let it rest for a few minutes, lift it out to remove the parchment paper, then slice 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.