Baked Frittata for a Crowd

Makes 8-10 servings

This is adapted from our basic frittata recipe, for those times when you need to feed a lot of people and don’t have room for six frying pans on your stove (like when we have 24 people at Supper Club).

Kitchen equipment

  • 9 X 13 in. (3 L or 3 qt.) glass or ceramic baking dish
  • large frying pan
  • medium pot with lid, if you need to boil some potatoes
  • Cutting boards, cutting knife
  • Measuring cup, measuring spoons
  • Cheese grater
  • Wooden spoon
  • metal spatula (or plastic, if using a non-stick frying pan)
  • oven mitts
  • whisk
  • large mixing bowl


  • 12 eggs
  • 3/8 cup (90 mL) milk, or broth
  • Salt and pepper, to taste
  • 3-4 cups (750 mL – 1 L) filling ingredients (e.g. cooked, chopped vegetables, meat, poultry or seafood)
  • fresh or dried herbs, to taste (thyme, oregano, chives, parsley, basil are all good)
  • 2-3 Tbs Butter or olive oil + a bit extra to grease your baking dish
  • 1½ – 2 cup (125 – 250 mL) grated cheese of your choice (cheddar, feta, Parmesan, or goat cheese are all good – you can also use a combination)


1. Preheat oven to 375° F.  Grease baking dish with butter or olive oil.

2. Put a large frying pan on medium heat and add oil or butter (or half each).

3. Sauté any uncooked filling ingredients, like bacon (pour off most of the grease afterwards), onions, mushrooms, garlic. If you’re using cooked sliced potatoes, it’s nice to sauté them too until they get a bit brown & crispy. Add any dried herbs at this point. Toss in any already-cooked filling ingredients and stir until warmed through. Spread the filling ingredients evenly in the baking dish. Add any fresh herbs, and sprinkle half the cheese over top.

4. Whisk eggs, liquid, salt and pepper, and maybe another sprinkling of dried or fresh herbs. Pour egg mixture evenly into baking dish. Jiggle the dish a bit, and use a fork to settle your filling ingredients and make sure the egg gets all around them.

5. Sprinkle top with remaining cheese. Place in oven and bake 35-40 minutes, or until egg is just set in the middle (use a knife to make sure) and top is golden and a bit puffed.

6. Let sit 5-10 minutes, then cut into rectangles to serve. You can serve frittata hot, warm, or room temperature. Leftovers are great in a packed lunch.


Three kinds of baked frittata, to feed 24 people.


One thought on “Baked Frittata for a Crowd

  1. Pingback: Halifax Supper Club, May 2016 | Club Inclusion Cooks

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