Savory Italian Frittata
This Savory Italian Frittata is a satisfying breakfast filled with garden veggies and cheese and is finished with a delectable tomato topping.
Ingredients
Tomato-Basil Topping
- ½ cup grape tomatoes quartered
- 2 cloves garlic minced
- 2 tbsp fresh basil coarsely chopped
Frittata
- 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
Instructions
Tomato-Basil Topping
- 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.
Frittata
- 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.
