Oven-baked pizzaiola frittata

Oven-baked frittata pizzaiola is perfect for days when you want something warm and filling without spending too much time in the kitchen. The egg mixture is baked for a few minutes first, then tomatoes, cheese, olives, and bacon are added. In about a quarter of an hour, the frittata is ready and can be served immediately or allowed to cool. Quick Info Total baking time: about 15 minutes Preparation time: not specified; ingredient preparation is done while the egg mixture is in the oven Cooking time: 5 minutes for the first bake and another 10 minutes after adding the ingredients Servings: number of servings not specified Difficulty: easy Recipe type: quick oven frittata, suitable for breakfast, brunch, lunch, or a simple dinner Ingredients 4 eggs 150 ml liquid cream Dill, to taste Salt and pepper, to taste 2 small tomatoes 100 g bacon 100 g cheese 10 olives A little butter, for greasing the pan Parsley, for garnish Preparation method 1. Beat the eggs in a bowl with a fork. Add the liquid cream, dill, salt, and pepper. Mix until the ingredients are well combined. 2. Prepare a baking pan lined with parchment paper and greased with a little butter. Pour the egg mixture into the pan. 3. Place the pan in the oven at 180 degrees and let the frittata bake for 5 minutes. At this point, the mixture should start to set but not be fully baked. 4. Meanwhile, slice the tomatoes. Cut the cheese into pieces, and if the olives are large, cut them into smaller pieces as well. The bacon can be torn by hand into small pieces. 5. Remove the pan from the oven after the first 5 minutes, when the egg part has set a little. Place the slices of tomatoes, pieces of cheese, olives, and bacon on top. 6. Put the pan back in the oven and bake the frittata for another 10 minutes until it is done. 7. Finally, sprinkle parsley on top. The pizzaiola frittata can be served hot or cold. It is important that the ingredients are added after the first baking stage. If they are added from the beginning, the tomatoes may release liquid into the mixture, and the topping may sink into the eggs before they start to set. Why I make this recipe often I love this recipe because it is quick to prepare and uses easily found ingredients. There is no need to fry the bacon separately or prepare a complicated mixture. The eggs, cream, and toppings combine in one pan, and the result can be eaten both hot and cold. The frittata is practical when you want to prepare something in advance. After cooling, it is easier to cut and can be taken to go. The cheese and bacon give it substance, while the tomatoes and olives add flavor and a different texture. Tips Cut the tomatoes into not too thick slices so they cook during the final 10 minutes of baking. If they are very juicy, set them aside for a moment before placing them on the eggs to avoid adding excess liquid to the pan. Salt should be added carefully, as the bacon, cheese, and olives are already salty. It is better to put a little salt in the egg mixture and adjust next time if you feel it needs more. There is no need to mix the ingredients after placing them on the frittata. They cook directly on top of the egg mixture. The 10 minutes in the second stage is the time indicated in the recipe. The frittata is done when the egg mixture is no longer liquid, and the cheese has softened and melted. Substitutions If you don't like bacon, you can replace it with wurstel, prosciutto, or Romanian salami, as mentioned in the original recipe. The amount is not specified for these substitutions, so use an amount close to that of bacon, depending on how substantial you want the topping to be. The cheese can be used in the same form, cut into pieces. For this recipe, there is no need to change the amount of cream or the number of eggs if you are only changing the meat. Variations The frittata can be made with bacon, prosciutto, wurstel, or Romanian salami. These change the final flavor but keep the basic idea of the recipe: eggs with cream, tomatoes, cheese, and olives. If the olives are small, you can leave them whole. The large ones are easier to cut into pieces so that each slice of frittata gets a bit of topping. Parsley is added at the end for garnish. Dill goes into the egg mixture and should be added before the first baking. Serving ideas The pizzaiola frittata can be served as soon as it is taken out of the oven, after you have sprinkled the parsley. It is also good cold, especially if you want to cut it into pieces for a quick breakfast or for a packed meal. It can be served as a light main dish or cut into smaller pieces for brunch. The basic recipe does not include a side dish, so it can be served plain, just with the baked ingredients on top. Frequently asked questions Can the pizzaiola frittata be served cold? Yes. The recipe can be served both hot and cold. After cooling, the egg mixture sets better, and the slices can be portioned more easily. Can I add all the ingredients from the start? In the original recipe, no. The egg mixture is baked for 5 minutes first. After it has set a little, the tomatoes, cheese, olives, and bacon are added, and then the frittata is baked for another 10 minutes. Does the bacon need to be fried beforehand? No. The bacon is torn into pieces and placed directly on the egg mixture after the first baking stage. The recipe does not include a separate frying step. What do I do if the olives are too large? Cut them into smaller pieces before putting them in the pan. If they are small enough, they can be used whole. Can I use something else instead of bacon? Yes. Bacon can be replaced with wurstel, prosciutto, or Romanian salami. These alternatives are mentioned in the original recipe. Nutritional values The values below are estimates, as the type of cream, brand of bacon and cheese, exact amount of butter used for the pan, or number of servings are not specified. For the entire recipe, the estimate is about 1,450-1,650 kcal, 85-95 g protein, 110-125 g fat, and 20-30 g carbohydrates. If the frittata is divided into 4 servings, one serving would have approximately 360-410 kcal, 21-24 g protein, 28-31 g fat, and 5-8 g carbohydrates. These values are indicative and can vary quite a bit depending on the fat percentage in the cream, bacon, and cheese. Storage and reheating Leftover frittata should be stored in the refrigerator in a covered container. It is best consumed shortly after, as it contains eggs, cream, bacon, and cheese. It can be eaten cold or reheated before serving. To reheat, place the pieces in the oven until warm. Avoid leaving them too long, as the eggs can dry out, and the cheese can change texture.

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