Baked Frittata Milanese

Baked Frittata Milanese


(3 votes) 3 3

Eggs aren't just for breakfast, as with this delicious vegetable and cheese frittata.

Shared by

Time needed

15 min preparation + 20-25 min cooking

Serving Size / Yield

4-6 servings


  • 1 Tbs. olive oil
  • 1 C. broccoli florets
  • 1/2 C. sliced mushrooms
  • 1/2 C. red pepper, chopped or cut into rings
  • 2 green onions, sliced into 1 inch pieces
  • 8 eggs
  • 1/4 C. Dijon mustard
  • 1/4 C. water
  • 1/2 tsp. Italian seasoning
  • 1 C. shredded Swiss cheese
  • 1 Tbs. grated Parmesan cheese

Our Readers Also Loved


Preheat oven to 375F. Heat the olive oil in a 10 inch ovenproof skillet over medium high heat. Sauté the broccoli, mushrooms, red pepper and green onions until nearly tender, about 5 minutes. Remove from heat and set aside. With an electric mixer or wire whisk, beat together the eggs, mustard, water and Italian seasoning until foamy. Stir in cheeses and pour mixture into skillet over vegetables. Bake 20 to 25 minutes or until set. Cut in wedges and serve hot or at room temperature. 

Around The Web