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italian frittata

Savory Italian Frittata

4.94 from 15 votes
This Savory Italian Frittata is a satisfying breakfast filled with garden veggies and cheese and is finished with a delectable tomato topping.
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Course: Breakfast
Cuisine: Italian
Ingredients Method

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

Method
 

Tomato-Basil Topping
  1. 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
  1. 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.
  2. Separate the egg whites and yolks into two bowls. Whisk separately and then combine in one bowl. Mix in parmesan and parsley.
  3. 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.
  4. Spoon the tomato-basil topping onto the frittata. Garnish with additional parmesan if desired and serve right away.