Baked Frittata
A rich and hearty frittata loaded with zucchini, red pepper, savory bacon, creamy eggs, and melted cheese, perfect for a satisfying brunch or easy dinner.
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
Cool the Vegetables Completely: I always let the zucchini and peppers cool fully before adding them to the eggs so the mixture stays smooth and doesn’t start cooking too soon.
Crisp the Bacon Well: I like to cook the bacon until it’s crisp; it keeps a nice bite even after baking in the frittata.
Line the Mold with Parchment: I find parchment paper makes it so easy to lift the frittata out in one piece without worrying about it sticking.
Bake in a Bain-Marie: I love how this gentle method gives the frittata a soft, custardy texture all the way through.
Let It Rest Before Slicing: I give it a few minutes to settle so the slices hold together nicely when serving.
Nutrition
Calories: 439kcal | Carbohydrates: 6g | Protein: 17g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 933mg | Potassium: 449mg | Fiber: 1g | Sugar: 3g | Vitamin A: 629IU | Vitamin C: 19mg | Calcium: 217mg | Iron: 1mg