The baked frittata is an excellent alternative to the classic pan-fried frittata, and it even has a few advantages. First of all, there’s no need to turn the frittata or constantly check it to prevent it from burning. The second positive aspect of this recipe is that baking it will make the dish lighter.
The key benefits of the frittata are always the same, so even the baked frittata can be enhanced with your preferred ingredients, such as cold cuts, cheese and vegetables, as well as being a tasty recipe for recycling the leftovers. Whether it's a way to create a last minute dinner or to prepare a delicious aperitivo, baked frittata is a must try!
How to make baked frittata: the recipe
Here is the basic recipe for baked frittata. Remember that you can add many different ingredients (zucchini, spinach, artichokes, prosciutto, salame, scamorza) and aromatic herbs to flavor.
Ingredients for 4 people
8 eggs, Extra virgin olive oil, Parmigiano Reggiano Cheese, Salt, Pepper
Method
First, break the eggs into a bowl and beat them lightly. Add grated Parmigiano Reggiano cheese, salt, pepper and aromatic herbs for flavor (thyme, chives, sage, rosemary... it's up to you!). Continue beating until you get a uniform mixture. Grease an oven dish or a non-stick pan with extra virgin olive oil (or cover it with baking paper) and pour the mixture inside. Cook in a static oven preheated to 350°F for about 15-20 minutes, depending on your oven. It’s cooked when it’s inflated and lightly colored on the surface.
Baked frittata: Ready to roll?
Oven baking is particularly suitable for preparing the frittata roll, ideal for presenting a really nice aperitif or appetizer at the table. For this you’ll need to use a large pan to obtain a thinner thickness and bake the mixture in a preheated oven at 350°F for 15 minutes. When frittata is ready, gently turn it upside down on a sheet of transparent film and let it cool. Once cold, you can fill it, for example, with creamy cheese, slices of cold cuts, rocket, or pesto. Finally, just roll it up with the help of the transparent film, tightening it as much as possible so that it remains compact. After about an hour of rest in the fridge, it is ready to be sliced and enjoyed.
