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Perfect for brunch or a later meal, this hearty frittata is packed with flavor. Courtesy of Chef Michael Symon

Baked Polish Frittata

  • Serving Size: Serves 4
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Intermediate
  • Course: Entrée
Ingredient Description:
3 Tbsp. rye flour
1 1/2 oz. milk 
2/3 c. sour cream
4 eggs
1 Tbsp. cilantro, chopped
1 Tbsp. flat leaf parsley, chopped
2 Tbsp. butter, melted
salt and fresh ground pepper
1 Tbsp. olive oil
1 bunch scallions, sliced 
1 clove garlic, minced 
1 c. cooked spinach, chopped
2 red bell peppers, diced small
6 oz. feta cheese, crumbled

  1. Preheat oven to 350°F/180°C.
  2. In a mixing bowl, mix flour, milk, sour cream, eggs, herbs, butter and seasoning and set aside.
  3. Preheat an 8-in. frittata pan with slide nonstick for about 1 minute.  Pour olive oil over pan surface and heat for an additional minute.
  4. Sauté scallions and garlic until soft.  Add vegetables to the scallions and garlic.
  5. Pour egg mixture on top and cover with crumbled feta.  Bake in the oven for 40 - 45 minutes.