Frittata Squares
Frittata Squares are a simple and tasty way to enjoy eggs filled with your favorite veggies, cheese, and sometimes a little meat, all baked together into easy-to-handle squares. They have…
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Frittata Squares are a simple and tasty way to enjoy eggs filled with your favorite veggies, cheese, and sometimes a little meat, all baked together into easy-to-handle squares. They have a nice mix of fluffy eggs and flavorful fillings that make them a perfect breakfast or snack. I love how they can be colorful and packed with tasty bites in every square.
One of my favorite things about making frittata squares is how flexible they are. I like to use whatever veggies are in the fridge—spinach, tomatoes, bell peppers, or mushrooms—plus a sprinkle of cheese, and sometimes a little cooked bacon or sausage. It’s such an easy way to turn simple ingredients into something fun and filling. I usually make a batch on Sunday to have ready for the week.
Serving these warm or even cold makes them even better. I often pack them for lunch or bring them to a brunch with friends because they’re easy to share and eat without utensils. Plus, they don’t take long to bake, so they’re great when you want something homemade without spending all morning cooking.
Key Ingredients & Substitutions
Eggs: Eggs are the star here, giving the frittata its fluffy and rich texture. I like using large eggs for consistency. For dairy-free options, you might try a plant-based egg substitute, but the texture will differ a bit.
Milk: Milk makes the eggs creamier and lighter. You can swap regular milk for almond milk or oat milk if you prefer. Just avoid flavored or sweetened varieties.
Cheese: Cheddar adds a nice sharpness and melts beautifully on top. You can use mozzarella, Monterey Jack, or even feta for different flavors. For lactose intolerance, try a lactose-free cheese or nutritional yeast for a cheesy taste.
Veggies (Spinach, Mushrooms, Bell Pepper, Green Onions): These add color, flavor, and nutrition. Feel free to mix in zucchini, tomatoes, or broccoli. Make sure to chop finely so they cook through evenly. I sometimes sauté mushrooms first to avoid extra moisture.
How Can I Make Sure My Frittata Squares Cook Evenly and Don’t Get Watery?
Even cooking and avoiding sogginess can be tricky. Here’s what works for me:
- Use an 8×8 inch pan for even thickness.
- Chop vegetables small and sauté watery veggies like mushrooms and spinach beforehand to reduce moisture.
- Mix ingredients well but avoid over-stirring once in the pan to keep a nice texture.
- Bake at 375°F (190°C) for 20-25 minutes; keep an eye after 20 minutes to avoid overcooking.
- Let the frittata rest for a few minutes before cutting to firm up the structure.
Equipment You’ll Need
- 8×8 inch baking pan – perfect size for easy cutting into squares and even cooking.
- Mixing bowl – big enough to whisk eggs and mix all the ingredients comfortably.
- Whisk – helps blend eggs and milk smoothly for a fluffy texture.
- Knife and cutting board – for chopping veggies finely so they cook evenly.
- Spatula or spoon – to stir and spread the mixture evenly in the pan.
Flavor Variations & Add-Ins
- Swap cheddar for feta or goat cheese for a tangy twist that brightens the flavor.
- Add cooked sausage or bacon for extra protein and a smoky touch.
- Include chopped sun-dried tomatoes or roasted red peppers to deepen the flavor.
- Mix in fresh herbs like basil, parsley, or chives to add fresh, herbal notes.
How to Make Frittata Squares
Ingredients You’ll Need:
- 8 large eggs
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup chopped spinach or kale
- 1/2 cup finely chopped mushrooms
- 1/4 cup finely diced red bell pepper
- 1/4 cup chopped green onions (scallions)
- 1 clove garlic, minced
- Salt and pepper, to taste
- 1 tablespoon olive oil or cooking spray (for greasing the pan)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time to chop and mix the ingredients, plus 20-25 minutes to bake. After baking, allow a few minutes to cool before cutting the frittata into squares. In total, plan for about 35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 375°F (190°C). Grease an 8×8 inch baking pan with olive oil or cooking spray. Alternatively, line the pan with parchment paper for easy removal.
2. Mix Eggs and Ingredients:
In a large bowl, whisk the eggs and milk together until smooth. Add a pinch of salt and pepper for seasoning. Then stir in the shredded cheddar cheese, chopped spinach (or kale), mushrooms, red bell pepper, green onions, and minced garlic. Mix well so everything is evenly combined.
3. Bake the Frittata:
Pour the egg mixture into your prepared baking pan, spreading it out evenly. Place the pan in the oven and bake for 20 to 25 minutes. The frittata should look set, and the top should be lightly golden. To check if it’s done, insert a toothpick in the center—it should come out clean.
4. Cool and Serve:
Remove the frittata from the oven and let it cool for a few minutes. Once cooled a little, cut it into squares. Serve warm or at room temperature. These squares are great on their own or with a side of salsa or a fresh salad.
Can I Use Frozen Vegetables in Frittata Squares?
Yes, you can! Just make sure to thaw and drain any frozen veggies well before adding them to avoid extra moisture that could make the frittata watery.
Can I Prepare Frittata Squares Ahead of Time?
Absolutely! You can make the frittata a day ahead, refrigerate it, and reheat the squares gently in the oven or microwave before serving.
How Should I Store Leftover Frittata Squares?
Store leftovers in an airtight container in the fridge for up to 3 days. To enjoy again, warm them up in the oven or microwave until heated through.
Can I Make This Recipe Dairy-Free?
Yes! Simply omit the cheese or use a dairy-free cheese alternative, and substitute milk with your favorite plant-based milk.
