Baked Frittata with Bacon and Vegetables
This baked frittata combines unsmoked bacon, zucchini, red bell pepper, cheddar, eggs, and heavy cream. A hot-water bain-marie gives it a soft, custardy center that slices neatly.
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
Use the specified pan: A wider or deeper loaf pan changes the frittata’s thickness and may change its baking time.
Cool the vegetables: Hot vegetables can begin setting the eggs before the frittata reaches the oven.
Check the center: Remove the frittata when the edges are set, the center jiggles slightly without visible liquid, and it reaches 160°F (71°C).
Storage and Reheating: Refrigerate the cooled frittata in a shallow airtight container for up to 3 days. Serve chilled or at room temperature. Alternatively, cover individual slices and warm them at 300°F (150°C) for approximately 10–15 minutes, until hot throughout.
Nutrition
Calories: 485kcal | Carbohydrates: 9g | Protein: 23g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 216mg | Sodium: 1068mg | Potassium: 611mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1971IU | Vitamin C: 45mg | Calcium: 253mg | Iron: 1mg
