KraftRecipes.com features an easy oven frittata recipe, and FoodNetwork.com offers a recipe for roasted vegetable frittata. The easy oven frittata uses eggs, tomatoes, mozzarella cheese, bacon bits and fresh basil. The roasted vegetable frittata uses eggs, Parmesan and Gruyere cheeses, butter, scallions and other vegetables.
To make the easy oven frittata, beat 8 eggs with 2 tablespoons of water in a bowl. Stir in 1/2 cup of chopped and seeded tomatoes, 1/2 cup of shredded mozzarella cheese, 2 tablespoons of bacon bits and 1/4 cup of fresh chopped basil. Grease a 9-inch pie plate and pour in the mixture. Sprinkle with 1/4 cup of shredded mozzarella and bake at 350 degrees F for 30 minutes or until golden brown.
To make the roasted vegetable frittata, drizzle olive oil on a small diced zucchini, one red and one yellow seeded and diced pepper, and a small red onion, all sprinkled with salt and pepper. Bake them at 425 F for 15 minutes; add 2 teaspoons of minced garlic and bake for another 15 minutes. Remove from oven.
Mix 12 large eggs, one cup of half-and-half, and 1/4 cup of grated Parmesan cheese with salt and pepper in a large bowl.
Melt a tablespoon of butter in a 10-inch oven-proof pan and lightly sauté 3 scallions. Add the baked vegetables followed by the egg mixture and cook over medium heat for two minutes. Do not stir. Bake the frittata mixture in the oven at 350 F for 20 to 30 minutes. Sprinkle 1/2 cup of Gruyere cheese on top and bake for three minutes. Cut into wedges and serve hot.