Baked Frittata Recipe

Upgrade your next brunch with this baked frittata recipe. It’s filling, ready in 30, and easy to customize based on the ingredients you already have.

  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Gluten Free
  • Method: Stove & Oven
  • Cuisine: Italian


  • 2 tablespoons cup onion, diced
  • 2 tablespoons cup red bell pepper, diced
  • 1/2 cup broccoli, cut into small florets
  • 1/4 cup mushroom, sliced
  • 1/2 cup turkey ham, diced
  • 1/2 cup frozen diced hash brown potatoes, thawed
  • 3 large eggs, beaten
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried tarragon
  • 1 tablespoon butter or olive oil
  • 1/4 cup shredded cheddar cheese
  • Sriracha or ketchup (optional)


  1. Preheat oven to 350°F.
  2. Chop onion, red bell pepper, broccoli, and mushroom, and set them aside all together. Dice turkey ham and set aside with hash brown potatoes.
  3. Whisk eggs with salt, pepper and tarragon in a large bowl and set aside.
  4. In a 6-inch soapstone sauté pan or cast iron skillet, melt butter over medium heat. Add onion, bell pepper, broccoli and mushroom; cook for 4-5 minutes or until the vegetables are tender.
  5. Add turkey ham and potatoes; cook for another 2 minutes, stirring often.
  6. Pour egg mixture into the pan; switch to low heat and let it cook for 8-10 minutes or until the egg is about to set and the bottom is slightly crispy.
  7. Remove from heat; sprinkle with cheddar cheese and bake for 5-7 minutes, uncovered.
  8. Drizzle with Sriracha and serve immediately.


  • This recipe can be made in a 9-inch cast iron skillet for 4 servings. Simply double the ingredients and follow the instructions in the recipe.
  • For an even quicker version, use frozen mixed vegetables.


Keywords: baked frittata recipe