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Breakfast recipe · from the recipe book

Oven-Baked Parmesan Herb Frittata with Toast

A tall, custardy frittata scented with thyme, parsley and nutty Parmesan, served in wedges with crisp buttered whole-wheat toast.

Oven-Baked Parmesan Herb Frittata with Toast

Ingredients

  • 9 large450 gEggs
  • 3 large99 gEgg whites
  • ⅓ cup (80 ml)80 gWhole milk
  • ¼ cup grated25 gGrated Parmesan
  • ¼ cup chopped15 gFresh parsleyfinely chopped
  • 1 tsp1 gDried thyme
  • ½ tsp1 gBlack pepper
  • ¼ tsp1.5 gSalt
  • 2¼ tsp10 gOlive oil
  • 8 slices256 gWhole-wheat bread
  • 1 tbsp16 gUnsalted buttersoftened

Steps

  1. Preheat the oven to 375°F (190°C). Brush the olive oil over the bottom and sides of an 8-inch square or 9-inch round baking dish.
  2. In a large bowl, whisk the egg, egg-white, milk-whole, salt, black pepper and dried thyme until smooth and a little frothy.
  3. Stir in half the Parmesan and all of the parsley, then pour the mixture into the oiled dish.
  4. Sprinkle the remaining half of the Parmesan evenly over the top.
  5. Bake 20 to 25 minutes, until puffed, set in the center and lightly golden, and the center reaches 160°F (71°C). Let rest 5 minutes.
  6. While the frittata rests, toast the whole-wheat bread and spread it with the butter.
  7. Cut the frittata into 4 wedges and serve each with 2 slices of buttered toast.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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