Name: Easy Baked Frittata (Just Mix and Bake!)
Prep time: 10 min
Cook time: 20 min
Ingredients: 8 large eggs; 1/3 cup Greek yogurt (or plain yogurt, heavy cream, or milk); 2 large jarred roasted red peppers (or homemade roasted peppers); 1/2 cup marinated artichoke hearts (100 grams); 10 fresh basil leaves; 4 oz soft goat cheese (120 grams); 1/3 cup shredded mozzarella (50 grams); 1/2 tsp kosher salt (1/4 tsp if using fine salt); 1 tbsp unsalted butter or olive oil

What’s so great about this hearty baked frittata is how simple it is to make. Most frittata recipes generally ask you to start making the frittata on the stove and then finish it in the oven. I wanted to create one where you can just add everything to one baking dish in a few minutes and then simply bake it in the oven.

In this recipe, you first whisk the eggs with Greek yogurt and a pinch of salt. Then, add chopped roasted peppers, marinated artichoke hearts, fresh basil, goat cheese, and shredded mozzarella. The whole mixture goes in one baking dish that you simply pop in the oven. This frittata is perfect for a quick brunch or dinner and has a deeply satisfying slightly crispy edge to compliment its fluffy texture.

Pair it with this zesty avocado, arugula, and tomato salad, a side of this tomato, feta, and mint salad, or some arugula parmesan salad, and some sourdough or a baguette.

overhead view of baked frittata fresh out of the oven in glass baking dish on a wooden surface

Ingredients You Will Need

If you want to make this baked frittata, you’ll need the following:

overhead view of the ingredients needed to make a baked frittata on a wooden board with text labels

Eggs – 8 large eggs
Greek Yogurt – 1/3 cup Greek yogurt (you can also substitute with plain yogurt, heavy cream, or even milk)
Roasted Peppers – 2 large jarred roasted red peppers (if you have homemade roasted peppers, you can use those)
Artichoke Hearts – 1/2 cup (100 grams) marinated artichoke hearts
Basil – about 10 fresh basil leaves
Goat Cheese – 4 oz (120 grams) soft goat cheese (you can also use feta cheese)
Mozzarella – 1/3 cup (50 grams) shredded mozzarella
Salt – 1/2 tsp kosher salt (1/4 tsp if using fine salt)
Butter or Olive Oil – 1 tbsp unsalted butter or olive oil

Easy-to-Follow Instructions

Note: Preheat the oven to 390°F (200°C or 180°C fan).

Step 1. Grease a baking dish with butter or olive oil. I used a 10-inch round glass pie/flan dish.

Step 2. Beat the eggs with Greek yogurt and salt.

view of eggs whisked with yogurt for the frittata

Step 3. Chop up the roasted peppers and marinated artichokes into small bite-sized pieces and finely slice the basil leaves.

finely sliced basil leaves, chopped artichoke hearts, and chopped roasted red peppers on a chopping board next to a chef's knife

Step 4. Pour the egg mixture into the baking dish, and add the chopped roasted peppers, chopped marinated artichoke hearts, and basil. Use a spatula to distribute the ingredients evenly so you can get a bit in each bite. Then, add the soft goat cheese in small bits evenly distributed.

overhead view of the egg yogurt mixture in the glass baking dish

view of the chopped artichoke hearts, basil, and roasted peppers added to the egg mixture in the glass dish

demonstration of a spatula being used to distribute the frittata ingredients equally in the egg mixture in the baking dish

overhead view of pieces of goat cheese being added to the egg mixture

Step 5. Top it with the shredded mozzarella.

shredded mozzarella added to the frittata mixture before going in the oven

Step 6. Bake at 390°F (200°C or 180°C fan) on the middle rack for about 18-20 minutes until golden and cooked through (might take less or more time depending on your oven and the baking dish you use). Take it out and let it rest for about 5 minutes before slicing into it and serving it.

Note: A metal baking dish will make the frittata cook slightly faster. You can tell the frittata is cooked when it’s lightly golden on the surface (particularly around the edges) and the middle is set/firm. If you press in the middle of the frittata (very gently) with your finger, it should feel firm. You can also insert a toothpick or knife in the center and if it comes out clean or with just a bit of moisture (but no egg), then it’s done.

close-up view of baked frittata just as it has come out of the oven on a wooden background

How to Serve it

Serve it by the slice. In addition to the salads mentioned above, one of our favorite ways to eat it is with arugula, avocado, and olive oil with balsamic glaze or lemon juice on the side, as well as crusty bread like baguette, ciabatta, or sourdough.

overhead view of a slice of baked frittata on a white plate next to the original frittata still in the baking dish

close up view of the baked frittata slice on a plate, with the whole frittata in the dish behind it blurred in the background

Need More Frittata Ideas?

While frittatas are typically eaten for breakfast or brunch, you really can have a slice at any time of day. This mushroom and goat cheese frittata is so rich, tart, and creamy, while this bell pepper and zucchini variation with goat cheese and herbs is more fresh and earthy.

Pair this hearty potato frittata or this rich sausage-based one with a fresh salad for a great weeknight dinner, or go for this spinach variation, packed with Mediterranean flavors, for breakfast.

If you made one or more of these and loved them, please leave a review below. Also, let me know in the comments what sides or salads you paired it with.

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