Quiche, step aside; this 4-ingredient recipe for baked eggplant frittata with red onion, peppers & feta is a weeknight lifesaver! If you love Baked Eggplant Parmesan, then this recipe is for you.
Frittatas are always great for brunch, but they’re also an easy weeknight dinner. I roasted the vegetables for this frittata, making it easy to prepare. The flavor combinations are Mediterranean inspired, and it’s an easy, delicious dish.
Why this recipe works:
- The sweet red onion, mild bell peppers, and salty feta is a tried and true flavor combination.
- The eggplant is a delicious replacement for the potato used in traditional frittatas.
I make frittatas a lot in the summertime. I bake them in the morning before it gets hot outside and re-heat at dinnertime, which also makes them great for busy families on different eating schedules.
Here’s how to Make Baked Frittata:
Arrange the vegetables in a single layer on a baking sheet.
Season with salt and pepper and spray with cooking spray.
Roast until tender and golden.
In a medium bowl, whisk together the eggs and season well with salt and pepper.
Add the roasted vegetables to a 10-inch oven safe skillet.
Add the egg.
Crumble the feta over the egg mixture.
Sprinkle with chopped parsley. 
Bake until the frittata has puffed and the center is set.
Serve and enjoy!
Other Italian Dishes You’ll Love
Tips for the perfect frittata:
- Fully cook the filling choices. A frittata is perfect for using up leftovers, but if you’re starting from scratch, it’s best to fully cook anything you’re adding to the egg mixture. This is particularly important for anything that might release moisture into the eggs like squash, tomatoes or mushrooms as they can water down your eggs.
- Season well. Be sure to season your eggs with salt and pepper before scrambling and adding them to the pan. A surface seasoning won’t penetrate the rest of the frittata. Be sure to season what you’re adding to the egg mixture separately and adjust for already-salty ingredients, like cured meats.
- Use the right pan. I like an oven-safe nonstick pan, but you can also use a well-seasoned cast-iron pan. Use a 10-inch pan for a 12-egg frittata. You can scale down a recipe by using a smaller pan or the frittata will be thin. If you’re limited in pan sizes, just keep in mind that a thinner frittata cooks quicker so cooking time will be less and you should keep an eye on it.
- Don’t overbake. A perfect frittata should have a soft texture. An over-baked frittata will end up dry and rubbery. Only cook until it just loses its jiggle.
- Add dairy. I like my frittata without the cream, but if you prefer the traditional custard-like frittata, use full-fat heavy cream, half-and-half or whole milk. Low-fat or two percent and skim milk are too watery.
FAQs
- How do I store a frittata? Leftovers frittatas will keep well for a few days in the refrigerator.
- How do you serve leftover frittata? You can serve leftovers cold, at room temperature, or warm slices in the microwave.
- Can I freeze a frittata? I don’t recommend freezing leftover frittatas. They turn watery and slightly rubbery when re-heated.
- How do I prepare a frittata in advance? You can whisk the eggs and; cook the vegetables in advance. Mix, cover, and refrigerate the mixture until you’re ready to bake (it will keep for up to two days). Grease the pan and bake as directed.
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Let's Make Baked Eggplant Frittata with Red Onion, Peppers & Feta
Ingredients
- 2 small eggplants cubed
- 1 medium red onion chopped into bite-sized pieces
- 2 bell peppers chopped into bite-sized pieces
- Cooking spray
- 12 large eggs
- 4 oz Feta Cheese crumbled
- Salt and pepper to taste
- A good handful fresh parsley chopped
Instructions
- Preheat oven to 400 degrees. Arrange the vegetables in a single layer on a baking sheet, season with salt and pepper and spray with cooking spray. Roast until tender and browned about 30 minutes. Remove from oven and set aside to cool.
- Meanwhile, in a medium bowl, whisk together the eggs and season well with salt and pepper.
- In a 10-inch oven-safe skillet, add the roasted vegetables, egg mixture and top with the feta cheese.
- Sprinkle with parsley and bake for 25-35 minutes, until the frittata has puffed and the center is set. Allow to cool for 10 minutes before slicing into wedges. Serve warm.
Stephanie says
One of my eggplants was medium rather than small, and I only put in 11 eggs. I also added about 2 cups of green beans because I had them on hand. I used salt and pepper as the recipe says, but also added a generous amount of Herbs de Provence, some to the veggies while roasting and some to the egg.
It turned out very well, and everyone loved it! (We did wait for the eggplant hater to be out of town though, heh.)
Erren's Kitchen says
This sounds delicious Stephanie, I’m so glad you enjoyed it 🙂
Patricia Butler says
No matter how many servings you set, the recipe still calls for a 10-inch pan. Is there some point in number of servings after which you should go to a larger pan?
Erren's Kitchen says
Hi Patricia, The 10-inch pan is for the original recipe that serves 6 people, unfortunately, the recipe card only adjusts the ingredients and not the equipment. I’m sorry I can’t be of any more help.
Stephan G says
The “PRINT” version of this recipe is inaccurate. It says the prep for 10 minutes and cook for 25 minutes for a total of 35 minutes. Should say prep for 10 minutes, cook for 55 (or 60) minutes for a total of 65 (or 70) minutes. Clearly the initial roasting of the vegetables was not included in either the prep or the cook time.
Erren's Kitchen says
Thank you Stephan for the feedback, this has now been resolved 🙂
Joan says
Hi Erren, Roughly what weight for 2 small eggplants? Everyone’s interpretation of small could be different.
Thannks Joan
Erren Hart says
Hi Joan, I’d say roughly 5oz each.