Another Use For Your Bundt Pan: Frittata!

We've been bundt pan crazy here the past couple of weeks, from one naughty way to roast a chicken to 6 things to do with your bundt pan. As seen in Saveur, here's one more great use to add to the list: frittata!

Kitchn reader reddylee actually mentioned this in the comments of our Beyond Bundt post, and then we came across Saveur's asparagus frittata cooked in a bundt pan for a really lovely presentation.

Rather than starting your frittata on the stove top and then finishing it in the oven or broiler, this dish is baked completely in the oven. It might take a little longer, but the result seems worth it, especially for a weekend brunch or special occasion.

• Get the recipe: Asparagus Frittata, from Saveur

More frittata recipes from The Kitchn:
• Zucchini-Potato Frittata
• Lemon Frittata with Leeks and Goat Cheese
• Potato, Red Pepper, and Feta Frittata

(Image: Emma Christensen, Nicky Ryan/Saveur)

Comments (9)

I always do my frittata completely in the oven, using either a square or round baking pan. The Bundt pan idea is terrific; I will definitely try it.

Definitely give the pan a good lube job before pouring in your frittata mixture. There's nothing worse than only being able to release 1/2 the frittata! I use a non-stick pan, which definitely helps. My guess is that the silicone style bundt pan might make frittata releasing even easier, though it might be a bit clumsy to try and turn over at first. I've never used one, so I can't say from experience.

Thanks for the props! :)

great idea! Will try it in the mini pans!

I've found popping the eggs out of the pan while still HOT from the oven makes for the cleanest release...esp with silicon pans. I'm a big fan of mini quiches, but I gotta try this one for a fancy brunch soon!

Great idea-especially when serving to a crowd.

This is such a great idea--thanks for sharing!

Here's one more use: martha Stewart had a great recipe for gefilte fish made in a bundt pan. I tried it for my passover seder this year, and it was great -- and looked great! Here's the link if anyone wants to save it for next year:http://www.marthastewart.com/recipe/gefilte-fish-pate

Served this at a work-related potluck today. The verdict: while it's beautiful, we felt it needs more seasoning and flavor. The next time I make it, I'll offer a sauce or topping of some kind--salsa or maybe ratatouille. Maybe a cheese sauce? This would make for fun experimentation...

Also, next time, I'll use a standard two-piece tube pan. I finally was able to get the frittata to release from the Bundt pan, but it was a bit of an ordeal.