It’s a nice day to cook something good! Hi Friends, today I’m gonna share with you this amazing dish I have recently learned. It’s the Easy oven-bake Frittata! All you need for this dish is to let the oven do all the magic for you. Prepare all the ingredients and place them in the oven. That’s how easy it is! Enjoy!
INGREDIENTS
2 medium (400g) Sebago potatoes
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2 tablespoons olive oil
1 red onion, chopped
70g pancetta, chopped
100g baby spinach
200g red grape tomatoes halved
1 red capsicum, chopped
8 eggs
1/2 cup thickened cream
1/2 cup shredded parmesan cheese
1/4 cup grated tasty cheese
How to Make Easy oven-baked frittata
Step 1: Ready the oven and preheat to 200 degrees C.
Step 2: Apply cooking spray in a 26cm x 16.5cm ovenproof dish.
Step 3: Punch 4 holes in each potato using a skewer.
Step 4: Put the potatoes in a microwave-safe bowl.
Step 5: Place inside the microwave and turn the setting to high and cook for 4 minutes until cooked through and tender.
Step 6: Remove from the microwave and let it sit on a wire rack to cool to room temperature then cut into thin slices.
Step 7: Place a non-stick pan on the stove and turn the heat to medium. Add allow it to bubble.
Step 8: Saute chopped onion for 3 minutes until translucent then add the pancetta. Cook the pancetta for another 3 to 4 minutes until the color turns golden.
Step 9: Toss in the spinach and cook for 1 minute or until halfway wilted.
Step 10:In medium mixing bowl, add tomatoes, capsicum, and onion mixture. Stir until well-combined.
Step 11: Arrange half of the potatoes in one layer into the prepared baking dish. Spread half of the onion mixture on top. Repeat this process with the rest of the ingredients.
Step 12: Beat eggs in a bowl. Whisk until creamy. Pour the beaten eggs on top of the vegetable mixture then garnish with taste and parmesan cheese.
Step 13: Place inside the oven and bake for 30 to 35 minutes or until the top of the cake turns color gold.
Step 14: Remove from the oven and let it sit on a wire to cool for at least 5 minutes.
Step 15: Serve and enjoy!
Ingredients
- 2 medium (400g) Sebago potatoes
- 2 tablespoons olive oil
- 1 red onion, chopped
- 70g pancetta, chopped
- 100g baby spinach
- 200g red grape tomatoes halved
- 1 red capsicum, chopped
- 8 eggs
- 1/2 cup thickened cream
- 1/2 cup shredded parmesan cheese
- 1/4 cup grated tasty cheese
Instructions
Step 1: Ready the oven and preheat to 200 degrees C.
Step 2: Apply cooking spray in a 26cm x 16.5cm ovenproof dish.
Step 3: Punch 4 holes in each potato using a skewer.
Step 4: Put the potatoes in a microwave-safe bowl.
Step 5: Place inside the microwave and turn the setting to high and cook for 4 minutes until cooked through and tender.
Step 6: Remove from the microwave and let it sit on a wire rack to cool to room temperature then cut into thin slices.
Step 7: Place a non-stick pan on the stove and turn the heat to medium. Add allow it to bubble.
Step 8: Saute chopped onion for 3 minutes until translucent then add the pancetta. Cook the pancetta for another 3 to 4 minutes until the color turns golden.
Step 9: Toss in the spinach and cook for 1 minute or until halfway wilted.
Step 10:In medium mixing bowl, add tomatoes, capsicum, and onion mixture. Stir until well-combined.
Step 11: Arrange half of the potatoes in one layer into the prepared baking dish. Spread half of the onion mixture on top. Repeat this process with the rest of the ingredients.
Step 12: Beat eggs in a bowl. Whisk until creamy. Pour the beaten eggs on top of the vegetable mixture then garnish with taste and parmesan cheese.
Step 13: Place inside the oven and bake for 30 to 35 minutes or until the top of the cake turns color gold.
Step 14: Remove from the oven and let it sit on a wire to cool for at least 5 minutes.
Step 15: Serve and enjoy!
