Italian Style Frittata

Italian Style Frittata

Let me begin by apologizing for the “busy” plate. I made this while on vacation, and the rental house didn’t have any plain plates. I love frittatas because they always come out looking great, unlike omelettes, and you can make them to feed 1-2 people or 6 people. Like omelettes, you can also use just about any combination of ingredients. I typically base mine on what I have available, but every once in a while I’ll get creative. I call this one Italian because the ingredients are Italian – fresh tomatoes, basil, and plenty of mozzerella cheese (you can use less cheese if you want). Frittatas are great not just for breakfast, but for lunch or dinner – they’re like a crustless, creamless quiche – so they’re delicious served with a simple side salad and some good artisan bread. This recipe serves 4-6.


  • 6 Large Eggs
  • 1/2 Cup Fresh Tomatoes – diced
  • 1/4-1/3 Cup of Fresh Basil – chopped
  • 1/2 – 1 Cup Mozzerella Cheese – shredded
  • 1 TBS. Butter (can substitute Olive Oil)
  • 1/2 tsp. Salt
  • Pepper


Preheat your broiler (you can preheat to high and keep the oven rack in the center, or preheat to medium or low and move the the rack so it is just under the broiler). In a mixing bowl, whisk together eggs and season with salt and pepper, add chopped tomatoes and basil and give a stir. Heat butter or oil in an ovenproof saute pan (12 inch if your making the full recipe, smaller if you’re reducing) over medium heat. Add eggs, tomatoes, and basil to the pan and mix around as you would for scrambled eggs. As the eggs begin to set, spread them evenly around so that the entire bottom of the pan is covered, and stop mixing. Add the cheese in an even layer over the egg mixture and allow to cook until the eggs are well set on the bottom and starting to set on the top. Remove pan from the stove and place under the broiler. Cook under broiler for another 3-4 minutes until the top is nicely browned and the eggs are fully set (cooked). If the top is browning too quickly and the eggs are not yet fully cooked, place pan on a lower rack. REMINDER: The handle of the pan will be HOT, use an oven mit to remove pan from the oven – it sounds stupid, but plenty of us have made this mistake. Serve immediately.



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