This Savory Italian Frittata is a satisfying breakfast dish filled with sauteed garden veggies and cheese and is topped with a tomato-basil topping that oozes with flavor! Consisting of traditional flavors of Italy, this frittata is a simple egg-dish that can be enjoyed hot or cold and with a variety of fillings.
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Frittata, Omelet, or Quiche?
A frittata is an Italian egg-based dish that is commonly referred to as an Italian omelet or a crustless quiche.
The possibilities of the filling are endless. You can use any veggies, meats, cheeses and more.
For a boozy brunch, serve spritzers with an authentic wine from Italy for a full Italian meal!
How to: Make Tomato-Basil Topping
This tomato basil topping is the icing on this frittata cake!
It is so flavorful and brings out the flavors of the peppers and onions in such a unique way that will have your mouth watering.
Begin by heating olive oil in a small pan over medium-low heat. Add tomatoes and garlic and simmer lightly. Allow these items to cook while you prepare the frittata. Your kitchen will start to smell incredible with the aromas of the italian topping!
When the frittata is removed from the oven, reduce the heat on the stove and mix in fresh basil. Sprinkle with fresh parmesan cheese.
How to: Make a Savory Italian Frittata
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Start by preheating the oven to 350 degrees.
In a large nonstick skillet, heat 1 tbsp olive oil over medium heat. Saute onions, mushrooms, and bell peppers until cooked through, stirring as needed. Season lightly with salt and pepper and reduce the heat to medium low.
Eggs cook very quickly and to prevent them from over cooking or sticking to the pan, it’s important to ensure you’ve decreased the heat to the pan.
For an even fluffier Italian frittata, you can separate the egg whites and yolks into two bowls. Whisk them separately and then combine in one bowl.
This step can be skipped as long as you ensure you whisk thoroughly. Mix in cheese of your liking and parsley.
Carefully pour the egg mixture into the nonstick skillet over the sauteed vegetables. Cook about over medium-low heat, stirring frequently, until the eggs just begin to firm up. They will finish cooking in the oven but need to start firming up before transferring.
Move to the oven and cook until the eggs are completely set. If you push your fingers into the center of the frittata it should be firm with a little give. If it’s still liquid, it needs more time.
After cooling, spoon the tomato-basil topping onto the Italian frittata. Serve with your favorite breakfast potatoes and prosciutto for extra Italian flare!
Savory Italian Frittata
- ½ cup grape tomatoes quartered
- 2 cloves garlic minced
- 2 tbsp fresh basil coarsely chopped
- 2 tbsp olive oil
- ¼ onion sliced thin
- 4-5 mushrooms sliced
- ½ green bell pepper sliced thin
- ½ red bell pepper sliced thin
- 1 tsp each salt and pepper
- 8 eggs
- ¼ cup fresh parmesan
- 2 tbsp parsley chopped
- In a small pan, heat 1 tbsp olive oil over medium-low heat. Add tomatoes and garlic and allow to lightly simmer while preparing the frittata. Reduce heat, and mix in fresh basil for the last 5 minutes of cooking.
- Preheat oven to 350 degrees. In a large nonstick skillet, heat 1 tbsp olive oil over medium heat. Saute onions, mushrooms, and bell peppers until cooked through, about 10 minutes. Season lightly with salt and pepper. Reduce the heat to medium low.
- Separate the egg whites and yolks into two bowls. Whisk separately and then combine in one bowl. Mix in parmesan and parsley.
- Pour the egg mixture into the nonstick skillet over the sauteed vegetables. Cook about 10-15 minutes over medium-low heat,stirring frequently, until the eggs just begin to firm up. Transfer to the oven for 10 minutes until the eggs are completely set.
- Spoon the tomato-basil topping onto the frittata. Garnish with additional parmesan if desired and serve right away.
What are your favorite mix-ins you enjoy in frittatas? My latest obsession is goat cheese!