In our department we have monthly (or quasi-monthly) potluck lunches to celebrate the birthdays of the past month.  For our last get-together I made an oven-baked frittata. The recipe is quite adaptable, just use it as a basic method.  Change the veggies, the spices, add herbs,  have fun with it!

(from the Bewitching Kitchen)

10 eggs
1/4 cup low-fat milk (or  full-fat, or cream)
salt and white pepper to taste
1 Tbs olive oil
sliced cremini mushrooms
sliced asparagus
sliced roasted red bell peppers
Herbes de Provence to taste
grated Parmigiano-Reggiano cheese to sprinkle on top

Start by preparing the veggies.  Heat the olive oil on a large skillet, add the mushrooms, season with salt and pepper.  Cook  on medium heat until they start to release some liquid, then add the asparagus and roasted bell pepper.  Season with herbes de Provence. Keep cooking for a few minutes until the asparagus are just starting to get tender.   If there is any liquid left in the pan, increase the heat to high for a minute or so.  Remove from the heat and add the veggies to a colander to make sure any excess liquid drains out.

Meanwhile, cover a 9 x 13 inches baking pan with parchment paper.  Add the cooked, drained veggies to the baking pan, distributing them evenly over the whole surface. Break the eggs in a large bowl, whisk vigorously, add the milk, and season lightly with salt and pepper (keep in mind the veggies are already seasoned).  Pour over the veggies, sprinkle grated Parmigiano all over.

Bake in a 350 F oven for about 40 minutes, until set and starting to get some color on top. Remove from the oven, let the pan cool for 10 minutes, then carefully remove the frittata to cool over a rack.  Cut in squares, removing the paper and arranging the squares on a platter.  Serve warm or room temperature.


to print the recipe, click here


My Mom has always been the “Frittata Queen” by definition, although her frittatas were for the most part made to use up leftovers. She doesn’t cook much anymore, but years ago, when we would go visit my parents to have dinner together, my Dad  (remember the eternal joker?) used to beg us to finish all the food, otherwise he would have to face it next day in a “fritada” (the Brazilian term).  I must admit that I’ve seen my Mom include leftover pasta, Bolognese sauce and all in one of her fritadas and she would often quote Lavoisier in defense of her culinary adventures. Who am I to go against one of the greatest scientists of all times?  😉


So, it’s about time that I shared with you my take on Mom’s classic. Baking works best when making a big batch with 10 eggs like this one. I’ve experimented with versions without any milk or cream, but they did not turn out very good.  Definitely not something I would serve for guests. Some fat is needed to avoid rubbery eggs. Heavy cream provides the most luscious texture, but I always opt for a lower fat version, as egg yolks are rich enough.  Porcini mushrooms, or a mixture of wild mushrooms work wonders in this type of recipe. Artichoke hearts, sun-dried tomatoes, diced ham… your imagination is the limit.   Leftover squares keep for a few days well wrapped in plastic. Heat them in the microwave for a few seconds just to break the cold temperature from the fridge. Over-heating will compromise the texture. Trust me, you don’t want to do that.


“In nature nothing is created, nothing is lost,
everything changes.”

(Antoine-Laurent de Lavoisier, 1774)

ONE YEAR AGO: Home-made Corn Tortillas

TWO YEARS AGO: Whole-Wheat Spaghetti with Peanut Sauce

THREE YEARS AGO: Brigadeiros: A Brazilian Party!

FOUR YEARS AGO: Lemony Asparagus


  1. I love everything in that frittata. And that monthly potluck to celebrate birthdays is also a great way to get the different labs in the department to talk to each other.

    We all tended to socialize too much amongst our selves I found when I worked in the bio dept at the local university. And never with the chemistry, engineering, geology depts let alone the english and soc. sciences. Even at the pub. 🙂


  2. Hi Sally, I’ve been using garbanzo bean flour and water/soy milk as an egg substitute in crepes and frittatas. A 1:1 ratio….baked just like an egg frittata. Lots of veggies and it works well.


  3. I WISH our department or even just our lab would celebrate birthdays…but my boss doesn’t like to for some reason. Weird. I never would have thought to bring a fritatta to a potluck but what a great idea!


    • The idea to take the fritatta to the potluck came from me having a fritatta cut in wegdges, and saved in the fridge to have either early in the morning after a workout or part of a light lunch. I decided to make a real big batch and use it for the potluck.


  4. I love recipe ideas like this! Simple finger food that are just perfect for serving larger numbers or freezing in batches. It’s also nice to have the option of serving these cold in the summertime or packing them up in a picnic. And just look at all the yummy elements you managed to work in to these love bites ;-). Full of color and nutrients! I’d be overjoyed to face your mom’s fritadas any day ;O).


  5. We made a square here at the lake similar to, but not a frittata. So it was fun to open up your blog and see your recipe! I love the versatility, your mom was a smart lady. I’m going to do this with leftovers from now on. My family loves this sort of dish for supper.. and I’ll be happy to not throw food away!


  6. I want to work where you work! How delicious to have a potluck once a month especially if you were one of the coworkers. 😉 I love a good frittata. I told ChiJohn recently that I haven’t made one in years. Perhaps another Sally dish on our table this week!


Click here to comment, love to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.