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Easy oven-baked frittata recipe
Easy oven-baked frittata recipe
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Prep Time:
35 minutes
Cook Time:
43 minutes
Total Time:
78 minutes
Florence-inspired baked frittata with potatoes, red onion, pancetta, spinach, and cheese. Easy, adaptable, and perfect for any meal. Just bake and enjoy the chunky, protein-packed goodness.
Ingredients:
  • 400g potato
  • 1 red onion, chopped
  • 70g pancetta, chopped
  • 100g baby spinach
  • 200g red grape tomatoes, halved
  • 1 red capsicum, chopped
  • 8 eggs
  • 126.25 gm thickened cream
  • 125.00 ml shredded parmesan cheese
  • 62.50 ml grated tasty cheese
Instructions:
  • Preheat the oven to 200°C. Grease a 5cm-deep, 26cm x 16.5cm ovenproof dish. Pierce each potato 4 times with a bamboo skewer. Microwave the potatoes in a heatproof bowl on high for 4 minutes until tender. Let them cool, then thinly slice.
  • Heat oil in a non-stick frying pan over medium heat. Sauté onion for 3 minutes until tender. Add pancetta and cook for 3 to 4 minutes until golden. Add spinach and cook for 1 minute until just wilted.
  • Mix together the onion mixture, tomatoes, and capsicum in a bowl. Layer half of the potatoes in the dish, then add half of the onion mixture. Repeat with the remaining potatoes and onion mixture.
  • Combine eggs and cream in a bowl, then pour over vegetables. Top with parmesan and tasty cheese. Bake until set and golden, about 30-35 minutes. Let it sit for 5 minutes before serving.

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