Looking for a nutritious, protein-packed dish that works for breakfast, lunch, or even dinner? This Loaf Pan Frittata is the answer. Baked to perfection in a loaf pan, it’s an easy way to enjoy a comforting and colorful frittata that slices beautifully and tastes just as good hot or cold. Whether you’re serving it at brunch or meal-prepping for the week, this frittata is versatile and full of flavor.
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What is a Loaf Pan Frittata?
A loaf pan frittata is a baked egg dish filled with vegetables, cheese, and sometimes meats, all cooked in a loaf pan instead of a skillet. It creates neat, sliceable portions with tender eggs and golden edges—perfect for make-ahead meals or easy entertaining.
Why You’ll Love It
- Meal prep friendly – Make once and enjoy throughout the week.
- Customizable – Use up leftover veggies or meats.
- No flipping required – Just mix, pour, and bake.
- Portable – Great for lunchboxes or picnics.
- Satisfying and healthy – Packed with protein and colorful vegetables.
Loaf Pan Frittata Variations
You can switch it up based on your preferences:
- Add protein – Try cooked bacon, ham, or sausage.
- Go vegetarian – Use mushrooms, zucchini, or asparagus.
- Change the cheese – Feta, goat cheese, or mozzarella all work well.
- Spice it up – Add jalapeños, paprika, or chili flakes for heat.
Serving Suggestions
Serve your loaf pan frittata with:
- A crisp side salad or fruit
- Toasted sourdough or bagels
- A dollop of sour cream or Greek yogurt
- Avocado slices and fresh herbs
- PROFESSIONAL DESIGN: innovative interlocking skillets easily cook and flip your favorite frittata– or use pans separatel…
- EXCEPTIONAL DESIGN: aluminum encapsulated base heats quickly and spreads heat evenly– eliminating hot spots
- COOL GRIP HANDLE: Solid stainless steel riveted handle stays cool on the stovetop.
Ingredients
(Yields 8 Servings)
- 1/4 cup olive oil, divided
- 10 ounces baby spinach
- 12 large eggs
- 1 large carrot, finely diced
- 1/2 cup sliced onion or shallot
- 1 large red bell pepper, seeded and diced
- 1 1/2 cups sliced cooked potatoes
- 4 ounces mild Cheddar or fontina cheese, shredded
- 1/2 cup heavy cream or milk
- Salt, pepper, garlic, and onion powder to taste
How to Make Loaf Pan Frittata
- Preheat the oven to 375°F (190°C). Grease a loaf pan with olive oil or line with parchment paper.
- Sauté the vegetables: Heat 2 tablespoons olive oil in a skillet. Add onion, carrot, bell pepper, and spinach. Cook until soft and wilted. Set aside to cool slightly.
- Whisk the eggs: In a large bowl, beat the eggs with heavy cream or milk. Season with salt, pepper, garlic powder, and onion powder.
- Mix in fillings: Stir in sautéed veggies, cooked potatoes, and shredded cheese.
- Bake: Pour mixture into the prepared loaf pan. Drizzle remaining olive oil on top. Bake for 45–50 minutes, or until the center is set and the top is golden.
- Cool and slice: Let it rest for 10 minutes before slicing into portions.
- Set of 2 rectangular-shaped loaf pans; ideal for baking bread, pound cake, meatloaf, and more
- Heavy-weight steel construction provides durability and fast, even heating for uniform browning
- Nonstick coating helps with effortless food release; oven-safe to 428 degrees F
Make Ahead & Storage Tips
- Make ahead: Bake and store in the fridge for up to 4 days.
- Freeze: Wrap individual slices in foil and freeze for up to 2 months.
- Reheat: Microwave slices or reheat in the oven at 350°F until warm.
Nutrition per Serving
- Calories: 273
- Protein: 15g
- Fat: 19g
- Saturated Fat: 6g
- Carbohydrate: 12g
- Cholesterol: 293mg
- Fiber: 2g
- Sugars: 2g
- Sodium: 467mg
- Potassium: 531mg
- Calcium: 189mg
- Iron: 3mg
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
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Final Thoughts
- This loaf pan frittata is the ultimate fuss-free way to feed a family or fuel your week. With its customizable ingredients and impressive presentation, it’s a recipe that delivers both convenience and flavor. Give it a try—and don’t be surprised if it becomes your new go-to!
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