This perfect oven-baked frittata is hearty, healthy, and sure to impress any brunch guest. What’s more, it’s so easy you’ll want to make it again the next day for a quick lunch or dinner.
I have always loved brunch – I mean, who doesn’t?? – but my adoration for this meal soared to new heights after having a child.
First of all, we rise and shine early, so by mid- or late morning, having a second breakfast doesn’t just sound tasty, it’s practically a necessity. Secondly, going out to dinner is, sad to say, complicated by having a little one, at least in Europe where many restaurants don’t get rolling til 7pm, which is when we’re normally grateful to be closing in on bath time. Meeting or having friends over for brunch is way more convenient all around.
But most importantly, brunch foods are just plain delicious. And a frittata is, to me, a granddaddy of brunch mains. Hearty, healthy, crowd-pleasing, and simple to make.
The beauty of a frittata lies in several things. Essentially a quiche without a crust, it is easy and fast to get on the table. Cook fillings, whisk eggs, add cheese, bake, and serve. Sufficiently autopilot to manage when guests are en route or already milling around your house. If you want to get further ahead, though, a frittata also reheats perfectly well after a night in the fridge.
You can fill a frittata with any combination of veggies, cheeses, meats, and seasonings, and believe me, they are a magnificent vehicle for putting random fridge finds to good use. But this particular combo – spinach, gouda, and parmesan, with a little red onion and bell pepper mixed in for extra oomph – is well worth making as written. The gouda and parmesan add a rich flavor without weighing things down, and the veggies keep things light, bright, and healthy.
If you have guests coming for brunch this weekend, or simply want a breakfast treat for you and yours, this frittata is just the ticket. And, if you’re lucky enough to have leftovers, they make a fantastic light lunch or dinner, maybe paired with some greens and a baguette or toast.
[clickToTweet tweet=”Brunch guests coming? Wow them with this perfect oven-baked frittata. Gouda AND parmesan? Yes!” quote=”Brunch guests coming? Wow them with this perfect oven-baked frittata. Gouda AND parmesan? Yes!”]
If your first frittata is all gobbled up, though, and you just make it again to enjoy all to yourself … well, your secret is safe with me!
Frittata with Spinach, Gouda, and Parmesan
- 6 large eggs
- 1/4 cup heavy cream
- 1 tbsp. unsalted butter
- 1 small red onion chopped
- 1 bell pepper chopped (I used 1/2 a red pepper and 1/2 a yellow pepper; any color or combination is fine)
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- a generous handful baby spinach about 4 oz.
- 3/4 cup grated gouda cheese
- 1/4 cup grated Parmesan cheese
- Preheat the oven to 350 degrees F (180 C). If using a pie plate, lightly coat it with cooking spray and set aside.
- In a medium bowl, whisk together eggs and cream; set aside.
- In a cast-iron or non-stick skillet, melt butter over medium-high heat. Add onion to skillet and saute for 1-2 minutes, until just beginning to soften. Add pepper, season with kosher salt and black pepper, and saute for 2-3 minutes more, stirring occasionally. Add spinach and saute for 2 minutes, just until it wilts, then remove skillet from heat.
- If baking frittata in a pie plate, transfer veggie mixture to the prepared plate now. If you’re using a cast-iron or oven-safe skillet, you can skip the transfer and bake the frittata straight in the skillet.
- Using a spatula or large spoon, spread veggie mixture evenly across the bottom of the pie plate or skillet. Sprinkle cheese evenly over veggies, then pour egg mixture on top. Gently shake or swirl the pan if necessary to ensure eggs are evenly distributed.
- Bake for 18-20 minutes, until eggs are set and the frittata begins pulling away from the edges of the pan. Allow to cool briefly, then slice and serve.