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- 8 large eggs - 1 cup whole milk - 1 bell pepper (diced) - 1 cup fresh spinach (chopped) - 1 cup cherry tomatoes (halved) - 1 small red onion (finely chopped) - 1 cup shredded cheese (cheddar or feta) - 1 teaspoon dried oregano - Salt and freshly ground black pepper - Olive oil (for greasing) These ingredients form the base of your frittata squares. The eggs and milk create a rich, fluffy texture. The bell pepper adds a sweet crunch, while the spinach brings a fresh flavor. Cherry tomatoes add juiciness and a pop of color. The red onion gives a nice depth of flavor. For the cheese, I recommend using sharp cheddar for a strong taste or creamy feta for a tangy twist. Dried oregano adds a warm, earthy note. Salt and pepper enhance all the flavors, making each bite delicious. Don't forget to grease your baking dish with olive oil. This step prevents sticking and ensures easy serving. You can find the full recipe within this article to guide you through the cooking process. - Preheat the oven to 375°F (190°C). - Grease a 9x13 inch baking dish with olive oil. First, you need to set your oven to 375°F (190°C). This is the perfect temperature for baking frittata squares. Next, take a 9x13 inch baking dish and grease it with olive oil. This step stops the frittata from sticking and makes cleanup easy. - Combine eggs and milk in a bowl. - Whisk until smooth and fluffy. In a large bowl, crack in eight large eggs and pour in one cup of whole milk. Now, whisk it all together until you see a smooth and fluffy mixture. This base adds nice texture to your frittata. - Add bell pepper, spinach, tomatoes, and onion. - Incorporate cheese, oregano, salt, and pepper. Next, chop and add one bell pepper, one cup of spinach, one cup of halved cherry tomatoes, and a small red onion to your egg mix. Stir gently to coat all the veggies. Then, mix in one cup of shredded cheese, one teaspoon of dried oregano, and season with salt and black pepper. This is where the flavor really builds. - Pour mixture into the baking dish. - Bake for 25-30 minutes until golden. Carefully pour your egg and veggie mix into the greased baking dish. Smooth the top to help it bake evenly. Place the dish in the oven and bake for 25-30 minutes. Your frittata will be ready when the edges turn golden and a knife inserted into the center comes out clean. - Cool for 10 minutes in the dish. - Cut into squares for serving. Once baked, take the dish out and let it cool for about 10 minutes. This cooling time helps set the frittata. After that, use a sharp knife to cut it into squares for serving. Enjoy your delicious, make-ahead frittata squares! For the full recipe, check out the details above. To make your frittata squares fluffy, whisk the eggs well. This step adds air and lightens the mix. You want a smooth and frothy mixture. Make sure to blend the milk in fully too; it helps create that soft texture. When baking, keep an eye on time. Ovens can vary in heat. Start checking at 25 minutes. The frittata is ready when the edges turn golden. A knife should come out clean from the center. For a beautiful plate, serve frittata squares on a nice platter. You can add fresh herbs like basil or parsley on top. This makes the dish pop with color. Pair these squares with a side of salsa for some zest. Slices of creamy avocado also complement the frittata well. For drinks, consider fresh juice or a light tea. They balance the meal perfectly. Store your frittata squares in the fridge. Use an airtight container to keep them fresh. They last up to five days this way. If you want to freeze them, cut squares first. Wrap each piece tightly in plastic wrap and then place them in a freezer bag. When reheating, use the oven or microwave. This keeps them tasty and warm without losing flavor. For the full recipe, check out the complete guide I created just for you! {{image_4}} You can easily switch up some ingredients. For veggies, try zucchini or mushrooms. Both add great taste and texture. If you want to change the cheese, go for goat cheese or mozzarella. Each will give your frittata a unique flavor twist. This way, you can make it your own! If you need a gluten-free version, simply check the labels on your cheese and seasonings. Most are safe, but it's best to be careful. For a vegetarian option, leave out any meats and add more veggies instead. If you want a vegan frittata, use chickpea flour mixed with water as a substitute for eggs. This works well and keeps the dish delicious. Want to spice things up? Add paprika or a few drops of hot sauce. These ingredients boost the flavor and add a kick. You can also mix in proteins like ham or sausage. This makes your frittata heartier and more filling. Experiment with different spices and proteins to find your favorite combo! For the full recipe, follow the steps I shared earlier. Enjoy making your frittata squares! You can store frittata squares in the fridge for up to five days. To keep them fresh, place the squares in an airtight container. This helps prevent moisture and odors from spoiling the taste. If you want to keep them even fresher, use parchment paper between layers. This keeps them from sticking together. Freezing frittata squares is easy. First, let the squares cool completely. Then, wrap each square in plastic wrap. Place the wrapped squares in a freezer-safe bag or container. Be sure to remove as much air as you can. This prevents freezer burn. To thaw, leave the squares in the fridge overnight. For quick reheating, use the microwave or oven. In the microwave, heat for about 1-2 minutes. In the oven, preheat to 350°F and warm for 10-15 minutes. Check for spoilage before eating. Signs include a sour smell, discoloration, or a slimy texture. If you notice any of these, throw the frittata away. To avoid sogginess, let the frittata cool fully before storage. You can also place a paper towel in the container to absorb extra moisture. Following these tips keeps your frittata squares tasty and safe! To reheat frittata squares, you have a few easy options. The best method is using the oven. Preheat it to 350°F (175°C). Place the squares on a baking sheet and cover them with foil. Heat for about 10 to 15 minutes. This method warms them evenly without drying them out. You can also use a microwave. Place a square on a microwave-safe plate. Heat for about 30 to 60 seconds, checking often to avoid overcooking. Yes, you can use egg substitutes. Common options include flaxseed meal or silken tofu. For each large egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. Silken tofu is another good choice. Blend 1/4 cup of silken tofu until smooth to replace one egg. These substitutes make the frittata denser, which is important to note. You can store frittata squares in the fridge for up to five days. Place them in an airtight container to keep them fresh. If you want to store them longer, freeze them. Wrap each square in plastic wrap and place them in a freezer-safe bag. They can last in the freezer for about three months. Thaw them overnight in the fridge before reheating. Frittata squares are a simple and tasty dish. We covered the main ingredients, including eggs, milk, and fresh veggies. You learned the step-by-step instructions to whisk, mix, bake, and slice. I shared tips for perfect texture and serving ideas that elevate your dish. Variations let you customize flavors and dietary needs. Lastly, you now know how to store leftovers for freshness. Frittata squares are versatile and easy to make. Enjoy experimenting with this easy recipe!

Make-Ahead Frittata Squares

Looking for a delicious and easy breakfast option? Try these Make-Ahead Frittata Squares! Packed with fresh veggies, cheese, and herbs, these flavorful squares are perfect for meal prep and can be enjoyed throughout the week. Whip up this simple recipe in just 40 minutes, and savor a nutritious meal that's easy to store and reheat. Click through to discover step-by-step instructions and tips for the ultimate frittata experience!
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Ingredients
  

8 large eggs

1 cup whole milk

1 bell pepper (any color), diced into small pieces

1 cup fresh spinach, roughly chopped

1 cup cherry tomatoes, halved

1 small red onion, finely chopped

1 cup shredded cheese (such as sharp cheddar or creamy feta)

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

Olive oil, for greasing the baking dish

Instructions
 

Begin by preheating your oven to 375°F (190°C). Grease a 9x13 inch baking dish generously with olive oil to prevent sticking.

    In a large mixing bowl, crack the eggs and pour in the whole milk. Whisk vigorously until the mixture is smooth and well combined, creating a fluffy base for your frittata.

      Incorporate the diced bell pepper, chopped spinach, halved cherry tomatoes, and finely chopped red onion into the egg mixture. Stir gently to ensure all the vegetables are evenly coated.

        Add the shredded cheese, dried oregano, and season generously with salt and freshly ground black pepper. Mix thoroughly to distribute all ingredients evenly throughout the frittata mixture.

          Carefully pour the frittata mixture into the greased baking dish, smoothing the top to ensure an even bake.

            Place the baking dish in the preheated oven and bake for 25-30 minutes. The frittata is done when the edges are a beautiful light golden color, and a knife inserted into the center comes out clean.

              Once baked, take the frittata out of the oven and allow it to cool in the dish for about 10 minutes. This will make it easier to cut into squares.

                After cooling, use a sharp knife to slice the frittata into squares. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage without losing flavor.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 12 squares

                    - Presentation Tips: Serve the frittata squares on an elegant platter. Adorn them with fresh herb sprigs, such as basil or parsley. For a refreshing touch, accompany with a side of zesty salsa or creamy avocado, adding a delightful contrast in flavors and textures.