Get ready to transport your taste buds to the sun-drenched coastlines of the Mediterranean with this irresistible Baked Frittata that promises to turn an ordinary morning into an extraordinary culinary adventure! Imagine a dish that combines the rich, creamy texture of eggs with the tangy punch of feta, the earthy depth of artichokes, and the sweet-tart burst of sun-dried tomatoes - all baked to golden perfection. This isn't just a recipe; it's a flavor explosion that will make you the breakfast hero in your household!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: Mediterranean
Serves: 6 servings
Ingredients
- 8 large eggs
- 1 cup milk
- 1 can artichoke hearts, drained and chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your frittata cooks evenly and thoroughly.
- In a large mixing bowl, crack the 8 large eggs and add 1 cup of milk. Whisk together until the mixture is well combined and slightly frothy. This will create a light and airy texture for your frittata.
- Add the drained and chopped artichoke hearts to the egg mixture. Make sure to chop them into small, bite-sized pieces for better distribution throughout the frittata.
- Next, incorporate the chopped sun-dried tomatoes into the mixture. If you are using oil-packed sun-dried tomatoes, you may want to drain them slightly before chopping.
- Sprinkle in the crumbled feta cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Gently fold all the ingredients together, ensuring that everything is evenly distributed.
- In a large, oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Make sure the oil coats the bottom of the skillet to prevent sticking.
- Once the oil is hot, pour the egg mixture into the skillet. Allow it to cook undisturbed for about 5 minutes, or until the edges start to set.
- Transfer the skillet to the preheated oven. Bake the frittata for 25-30 minutes, or until the center is set and the top is lightly golden. You can check for doneness by inserting a toothpick into the center; it should come out clean.
- Once cooked, carefully remove the skillet from the oven and let the frittata cool for a few minutes. This will make it easier to slice.
- If desired, garnish with 1/4 cup of chopped fresh parsley for added flavor and a pop of color.
- Slice the frittata into wedges and serve warm or at room temperature. Enjoy your Mediterranean-inspired baked frittata!
Tips
- Always use a non-stick, oven-safe skillet to ensure easy release and seamless cooking.
- For extra fluffiness, let your eggs come to room temperature before whisking.
- Don't overmix the egg mixture - gentle folding preserves those light, airy textures.
- Make sure to drain artichokes and sun-dried tomatoes thoroughly to prevent excess moisture.
- For a crispy top, consider broiling the frittata for 1-2 minutes at the end of baking.
- Experiment with additional herbs like basil or oregano to customize your Mediterranean masterpiece.
- Leftovers can be refrigerated and reheated, making this a perfect meal-prep option!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 16g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 290mg
