Make eggs the Italian way with this Frittata Recipe. Whether it’s part of a hearty breakfast, a quick lunch, or a nutritious dinner, this healthy dish delivers.
I love eggs, y’all. When I wake up in the morning, don’t hand me pancakes or French toast. Give me eggs or let me go back to sleep! Any cooking method will do, as long as it’s eggs. Poached, fried, on the sunny side, scrambled fluffy, scrambled creamy, mangled with a spatula in a skillet that’s too hot—I truly don’t care. There’s no wrong way to cook an egg, in my opinion.
But one of my favorite ways to eat eggs is in a quiche. Egg pie—what could be better than that? The only issue with quiche is its crust, which is typically a flaky pastry crust. I’m trying to stay away from flour these days, and it’s pretty difficult to make a crust without flour. The other day, I was craving my delicious egg pie so hard, I just decided to go the crustless route. Hint: Crustless quiche is more or less a frittata. Technically, there are more differences between the two—frittatas get started with a stovetop cook and are finished in the oven, while quiches are entirely oven-baked.
Either way, frittata is every bit as tasty as quiche. This frittata recipe is so delicious, you might not even miss your beloved pastry crust. I certainly didn’t, and this recipe hit the bullseye on my quiche craving! With classic additions like fresh mozzarella, sweet-yet-acidic tomatoes, and bright basil, this recipe pays homage to the frittata’s Italian roots. Add whatever you like, but this version is perfect as it is!
Is This Frittata Healthy?
This frittata is high in protein and choline, thanks to the eggs, and the Parmesan and fresh mozzarella add calcium to the dish. The olive oil contributes some healthy fats, and the tomatoes are a wonderful source of antioxidants. This frittata gets its thickness from milk and Parmesan cheese, so there’s no flour, and otherwise no gluten, making it a gluten-free breakfast! It’s also vegetarian-friendly. Feel free to add some wilted spinach or other cooked veggies to make this dish even healthier.
Add Some Flavor And Fiber To Your Frittata!
This recipe is a glorious “margherita” version of frittata. But, just like quiche, you can add anything you like to a frittata! Veggies like bell peppers, onions, zucchini, celery, mushrooms, and eggplant work great, but be sure to cook vegetables like this before you add them to the egg mixture. Adding them raw will create a lot of moisture in the frittata, and the egg may not set the way you’d like it to.
Quick-cooking greens like spinach and Swiss chard just need a fast sauté before going into the egg mixture, and it’s safe to add things like green onions without cooking them at all beforehand. Also, add whatever cheeses you love, but I suggest keeping the Parmesan!
How Do I Store Leftover Frittata?
Let the frittata cool completely. Split it up into smaller pieces, as it will make serving much easier later on. Place the servings into airtight containers and keep them in the fridge, where they should last for up to 4 days. You can also freeze frittata for up to 3 months. Wrap each serving in plastic and then place it in an airtight container or resealable bag. Let it thaw overnight in the fridge before reheating.
You can reheat the frittata in the microwave or in the oven on low heat. If you use the microwave, cover the frittata loosely with a paper towel or a microwave-friendly lid to prevent it from drying out.
Serving Suggestions
If you’re serving the frittata for breakfast, you could pair it with these Delicious Cottage Cheese Pancakes. Or, lean into brunch and cook up some Hash Browns, Hollandaise Sauce (to drizzle on the frittata). If this recipe is for lunch or dinner, this frittata would go well with a simple Mexican Coleslaw or some delicious Roasted Russet Potatoes.
Ingredients
The Frittata:
- 6 large eggs
- ¼ cup milk or heavy cream
- ½ cup Parmesan cheese
- Pinch of sea salt
- Pinch of fresh black pepper
- 2 tablespoons extra-virgin olive oil
The Add-Ins:
- 1 cup halved cherry tomatoes
- ¼ cup fresh mozzarella bite-sized pieces
- 1 bunch of fresh basil leaves picked
Instructions
- In a small bowl, whisk together the eggs, milk (or heavy cream), and Parmesan. Season with salt and pepper, then set aside.
- Preheat the oven to 350°F. Heat a 10-inch cast-iron skillet on medium-high, then add the olive oil. Pour the egg mixture into the skillet and gently shake it to distribute evenly.
- Place the skillet into the preheated oven and bake uncovered for 10 minutes, or until the eggs are set.
- Top the cooked frittata with the cherry tomatoes and the fresh mozzarella pieces. Bake for another 5 minutes until the cheese is melted, and the cherry tomatoes are soft.
- Remove the skillet from the oven and top the frittata with the fresh basil leaves. Serve warm and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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