why make this recipe
A loaf pan frittata is a perfect dish for any meal of the day. It’s easy to make, packed with nutrients, and can be served warm or cold. The flexibility of ingredients allows you to use what’s in your fridge, making it a great option for a quick brunch or a light dinner. It is also ideal for meal prep, allowing you to enjoy delicious slices throughout the week.
how to make Loaf Pan Frittata
Ingredients:
1/4 cup olive oil, divided
10 ounces baby spinach
12 large eggs
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
pinch cayenne pepper
1/2 cup sliced onion or shallot
1 large red bell pepper, seeded and diced
1 1/2 cups sliced cooked potatoes
4 ounces mild cheddar or fontina cheese
Directions:
- Preheat the oven to 350 degrees F (180 degrees C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- Add 1 tablespoon of olive oil to a large skillet over medium-high heat. Add the spinach and cook, stirring, until just barely wilted, about 1 to 2 minutes. Place a strainer over a bowl, transfer the spinach in, and let it cool. When it is cool enough to handle, squeeze out all excess water and set it aside.
- Crack the eggs into a bowl and whisk them together with salt, black pepper, and cayenne until the egg whites disappear. Refrigerate until needed.
- Add the remaining olive oil to the same skillet over medium-high heat. Add the shallots and red pepper along with a big pinch of salt. Cook, stirring, until the peppers are nearly tender, about 4 minutes. Reduce the heat to medium if the vegetables are browning too quickly.
- Add the cooked potatoes and season with salt to taste. Cook while stirring until the potatoes are heated through and the vegetables are tender, for a few more minutes.
- Add the spinach and the egg mixture, stirring until a very soft scramble forms. Turn off the heat and stir in the cheese. Pour the mixture into the prepared pan, tapping it on the counter a few times to settle the contents.
- Bake in the preheated oven until a bamboo skewer inserted near the center comes out clean, about 20 to 25 minutes. Cooking time may vary on the vegetables used in the frittata.
- Let the frittata cool for about 10 minutes, then remove it from the pan. The frittata can be served hot, warm, at room temperature, or cold.
how to serve Loaf Pan Frittata
You can serve the loaf pan frittata as a main dish for breakfast, brunch, or dinner. Pair it with a fresh salad or some crusty bread for a complete meal. It also makes a great finger food for parties or gatherings. Simply cut it into slices and enjoy it warm or cold.
how to store Loaf Pan Frittata
The frittata can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices wrapped in plastic wrap for a convenient meal option. To reheat, simply microwave or bake until warmed through.
tips to make Loaf Pan Frittata
- Use any leftover vegetables you have on hand to make this recipe even easier.
- Adjust seasonings to your taste; adding herbs like thyme or basil can enhance the flavor.
- For a creamier texture, you can add a splash of milk or cream to the egg mixture before baking.
variation
You can customize the frittata by adding meats like ham or bacon, or using different cheeses according to your preference. Experiment with seasonal vegetables to keep the dish fresh and interesting.
FAQs
Q: Can I make this frittata ahead of time?
A: Yes, you can prepare the frittata in advance and store it in the refrigerator. It tastes great when reheated.
Q: Can I freeze the frittata?
A: Yes, you can freeze it in individual slices for up to a month. Wrap them well to avoid freezer burn.
Q: What can I serve with the frittata?
A: You can serve the frittata with a side salad, toast, or fresh fruit for a complete meal.
