Italian-inspired·Breakfast
Loaf-Pan Vegetable Frittata
A clever alternative to the traditional skillet method, this loaf-pan technique ensures perfectly even ingredient distribution and a beautiful rectangular shape that's ideal for slicing onto toast.
Prep
15m
Cook
35m
Total
50m
Serves
6
Method
- 01
Place greens in a skillet over medium-high heat with a drizzle of olive oil. Cook until just barely wilted, about 1 minute. Transfer to a strainer to drain; once cool, squeeze out all excess moisture with paper towels and set aside.
Watch · 0:26
- 02
Crack the eggs into a large bowl. Season with salt, black pepper, and cayenne. Whisk thoroughly until the yolks and whites are completely combined and no visible streaks of white remain.
Watch · 1:14
- 03
In the same skillet over medium-high heat, add a generous amount of olive oil. Sauté the shallots and bell peppers with a pinch of salt until tender. Stir in the sliced cooked potatoes and cook until heated through.
Watch · 2:13
- 04
Add the prepared greens and the whisked eggs to the skillet. Cook, stirring constantly, until the mixture looks like very soft, wet scrambled eggs. Turn off the heat and stir in the shredded cheese until distributed.
Watch · 3:30
- 05
Line a 9x5-inch loaf pan with a strip of parchment paper (to prevent sticking) and grease the exposed ends with olive oil. Transfer the egg mixture into the pan, pack it down firmly, and tap the pan against the counter to remove air pockets.
Watch · 5:55
- 06
Bake in the center of a 350°F (175°C) oven for 20 to 25 minutes, or until the eggs are fully set and a skewer comes out clean. Let cool for at least 10 minutes before lifting out by the parchment paper to slice and serve.
Watch · 6:40
From Chef John
“You are, after all, the Frank Sinatra of your loaf pan frittata, and you get to do it your way.”
“If your veggies are crisp and undercooked... it's basically a crime against nature.”
“Especially if you're a fan of rectangles. And who isn't?”