A baked frittata is the kind of food that feels steady and uncomplicated. Eggs, a few fillings, and a dish that goes into the oven until everything settles together. It’s familiar, comforting, and flexible by nature — meant to work with what you have rather than follow a strict plan.

This is food that fits easily into real life. Sliceable, shareable, and just as good warm as it is later on, a frittata doesn’t ask for much beyond good ingredients and a little time in the oven.

Gently baked eggs with savory mix-ins

As it bakes, the eggs puff gently and turn tender, holding pockets of vegetables, cheese, and herbs in every bite. Mushrooms deepen and soften, zucchini or eggplant melt into the eggs, and tomatoes add small bursts of brightness throughout. Cheese melts across the top, lightly golden at the edges, while fresh basil finishes everything with a soft, aromatic lift.

The result is rich without being heavy, savory without feeling dense — a slice that’s warm, balanced, and deeply satisfying in a quiet, comforting way.

Ingredients

• 8 large eggs
• 2–3 tbsp milk or cream
• Salt and black pepper
• 2 tbsp extra-virgin olive oil
• 1–2 cups mixed fillings
  • zucchini or eggplant
  • mushrooms
  • tomatoes
  • potatoes, cooked until just tender
  • pancetta, ham, breakfast sausage, or chopped bacon
• 1 cup shredded cheese
  • cheddar, mozzarella, fontina, or a mix
• Fresh basil, torn or chopped

Instructions

1. Cook the fillings until tender and lightly cooked through:
   Heat the extra-virgin olive oil in a pan over medium heat. Add your chosen vegetables and meats, cooking until vegetables are soft and meats are fully cooked. Season lightly with salt and pepper, then remove from heat.
2. Whisk the eggs just until smooth and combined:
   In a large bowl, whisk together the eggs, milk or cream, a pinch of salt, and black pepper until evenly blended but not overmixed.
3. Combine the fillings and eggs in a baking dish:
   Preheat the oven to 375°F (190°C). Spread the cooked fillings evenly in a lightly greased baking dish or oven-safe pan. Pour the egg mixture over the top, gently shaking the dish so the eggs settle around the fillings.
4. Add the cheese evenly across the surface:
   Sprinkle the shredded cheese over the eggs, letting it fall naturally rather than packing it down.
5. Bake until the frittata is just set and lightly golden:
   Bake at 375°F (190°C) for 18–25 minutes.
   18–20 minutes → thinner dish or skillet
   22–25 minutes → slightly deeper baking dish
6. Rest briefly, then finish with fresh basil before serving:
   Let the frittata rest for 5 minutes before slicing, then scatter the basil over the top just before serving.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently, or enjoy at room temperature.
• Freezing is not recommended, as the texture of the eggs can change.

Note

• This recipe is meant to be flexible, so use whatever fillings you have on hand.
• Vegetables with higher moisture, like tomatoes or zucchini, should be cooked first to avoid excess liquid.
• The frittata will continue to set slightly as it rests, so remove it from the oven while the center is just set.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs