Tuesday, May 26, 2015

Baked Herb Frittata

For the longest time I didn't even attempt to make a frittata.  Just the word itself seemed intimidating, conjuring up visions of special pans, and way too much energy spent on an egg dish that would most likely result in overly browned/borderline burnt.  I ended up coming across a recipe on Pinterest that seemed too easy to be true - baked frittata using parchment paper.  I'm here to tell you that this method is 100% fool proof and couldn't be any easier!

The beauty of this basic frittata recipe is that you can use this as a base to add in whatever ingredients you have on hand.  Feel free to add in meat and/or any veggies that your heart desires.  The possibilities are really endless!  This recipe is my own, and is most often what I end up preparing since I have such an abundance of fresh herbs in my garden year round, but other favorites that I love to add in are sauteed zucchini, asparagus, mushrooms, tomatoes & spinach.

If you're looking for a tasty breakfast or brunch item to whip up on a lazy weekend, this is most definitely it.  This even makes a great light dinner, when served with some sauteed asparagus {as we have done several times in the past!}.

Hope you enjoy!


1 tbsp. butter
2 tbsp. chopped onion
6 large eggs
Splash of milk {I used about 3 tbsp. worth of milk}
1/2 cup shredded Gruyère cheese
2 tbsp. chopped chives
2 tbsp. finely chopped Italian flat leaf parsley
Salt & pepper to taste
2 sheets of parchment paper, cut large enough to fit snugly in your pan with a 2-3" overhang


Preheat oven to 400 degrees F. 

Using a 9" springform pan, or a deep dish pie pan, place 1 sheet of parchment paper diagonally in the bottom, and the other sheet vertically across so that they criss cross each other.   Press parchment paper down firmly.

In a small saute pan, melt butter over medium heat.  Add onion, and saute until translucent, around 2 minutes.  Set aside and allow to slightly cool.

Next, in a medium sized bowl, whisk together eggs and milk.  Add in cheese, fresh herbs, and salt & pepper to taste.  

Once the onions have cooled, add them into the egg mixture.  Pour the eggs into the springform pan, and place in oven.  Bake for 20-25 minutes or until the frittata is golden & puffed up, and the center feels firm. 

Remove from oven, pull the frittata out of the pan by pulling up on the parchment paper and serve immediately.

Have a great week & thanks for reading! xx



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