The Baked Frittata with Mozzarella and Chives is the ideal solution for anyone looking for a nutritious main course, flavorful and very easy to prepare. Thanks to the slow baking in a pan, this version turns out much taller and softer than the classic skillet-cooked frittata, making it perfect to be served in cubes during an aperitif or as a one-dish meal for a family dinner. Baking the frittata allows you to obtain a golden crust and a melty center without adding too much fat, keeping a genuine flavor and an irresistible texture that wins everyone over at the first bite.
If you love frittatas try the baked frittata with ricotta and zucchini, the ricotta frittata, folded frittata with zucchini and cheese, creamy potato omelette.
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OTHER RECIPES WITH EGGS
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the Baked Frittata with Mozzarella and Chives
- 10 eggs
- 7 oz mozzarella (pizza-style)
- 1 oz grated Parmigiano-Reggiano
- to taste chives
- to taste salt and pepper
Preparation of the Baked Frittata with Mozzarella
To start, crack the 10 eggs into a large bowl. Add a pinch of salt, a sprinkle of black pepper, the grated Parmigiano-Reggiano and plenty of finely chopped chives. Whisk the mixture with a hand whisk or a fork for a few minutes: this technical step is essential to incorporate air and ensure that your Baked Frittata with Mozzarella rises and becomes spongy after baking.
Take a rectangular baking pan (ideal dimensions 8 x 10 in) and line it carefully with slightly dampened and wrung-out parchment paper so that it adheres well to the sides. Pour the egg and seasoning mixture inside, spreading it evenly. The choice of pan is an important technical detail: a contained size ensures the perfect thickness for your Baked Frittata with Mozzarella.
Distribute the pieces of mozzarella over the surface of the egg mixture. Make sure you have well drained the cheese of its whey to avoid releasing too much water during baking. Bake the Baked Frittata with Mozzarella in a preheated conventional oven at 356°F for about 40 minutes, until the surface is nicely golden and the interior completely set.
Once removed from the oven, do not cut your creation immediately. Let the Baked Frittata with Mozzarella rest for at least 5-10 minutes at room temperature: this resting time allows the egg fibers to stabilize, making for a clean cut and perfect cubes to present at the table. Serve it hot to enjoy the melty effect or at room temperature to better appreciate the aroma of the chives.
Tips for a perfect result
The secret to fluffiness: If you want your Baked Frittata with Mozzarella to become almost cloud-like, you can add a couple of tablespoons of milk or heavy cream to the egg mixture. The steam released by the liquids during baking will help the frittata puff up evenly.
Dry mozzarella: This is the crucial point. If you use fresh mozzarella (the kind in whey), dice it at least an hour before and let it drain in a sieve, or squeeze it in a clean cloth. Alternatively, pizza-style mozzarella (the block type) is perfect because it melts without releasing water that would compromise the baking of the Baked Frittata with Mozzarella.
Choosing the pan: The 8 x 10 in size is key to maintain thickness. If you use a larger pan, the frittata will spread too thin, become thin and risk drying out too much during the 40 minutes of baking provided.
Creative variations
Woodland flavor: Try adding sautéed button mushrooms to the mixture. Their earthy taste pairs divinely with the chives and the melty mozzarella.
Crispy top: Before baking your Baked Frittata with Mozzarella, sprinkle the surface with a mix of breadcrumbs and grated Parmesan. You’ll get a crispy crust that will make a wonderful contrast with the soft center.
Aromatic version: If you don’t have chives, you can replace them with fresh thyme or marjoram. If you love strong flavors, a pinch of freshly grated nutmeg in the eggs will enhance the creamy note of the mozzarella.
Storage and planning
Great for meal prep: The Baked Frittata with Mozzarella is one of those dishes that gains flavor with rest. You can prepare it the night before, keep it in the refrigerator and reheat it only at the last minute.
In the freezer: Yes, you can freeze it! Cut it into cubes, wrap them in parchment and place them in a freezer bag. Simply pass them through a hot oven or an air fryer for a few minutes to have a ready-to-eat dinner saver.
Ideal for buffets: If you prepare it for a party, serve it at room temperature. The mozzarella will remain soft and the flavor of the chives will be even more pronounced than when it’s piping hot.
Now it’s your turn!
The Baked Frittata with Mozzarella shows that with a few ingredients and a pan you can solve dinner for the whole family with minimal effort and maximum result. It’s the classic dish that pleases everyone, from kids to adults. And how do you prefer it? Tall and fluffy or thinner and crispier? Let me know in the comments your favorite version and which ingredients you would add to make it even more special!
FAQ (Questions and Answers)
Can I use other cheeses instead of mozzarella?
Certainly! Fontina, mild provolone or scamorza are great alternatives that still guarantee the melty effect typical of the Baked Frittata with Mozzarella.
Why did the frittata deflate as soon as it came out of the oven?
It’s a completely natural process due to the thermal shock. The structure remains soft inside, don’t worry!
Can I add potatoes?
Yes, but they must be precooked or cut very thin and briefly pan-seared, otherwise in the 40 minutes of baking they may remain too firm compared to the cooking time of the eggs.
