Baked Sicilian Frittata
Brighten your breakfast or brunch table with this vibrant and flavorful Baked Sicilian Frittata—a Mediterranean-inspired dish that’s as beautiful as it is delicious. Packed with sweet red and yellow bell peppers, juicy grape tomatoes, tangy kalamata olives, and the aromatic punch of fresh herbs like parsley and basil, this frittata is a celebration of bold flavors and vibrant colors. Its rich and creamy texture comes from a blend of whisked eggs, whole milk, and a touch of Parmesan cheese, baked to perfection until golden and set. Best of all, this oven-baked frittata is a breeze to prepare in just one dish, making it a fuss-free option for weeknight dinners or weekend gatherings. Serve it warm with a sprinkle of fresh herbs for a satisfying, gluten-free meal that pairs beautifully with crusty bread or a green salad. Perfect for breakfast, lunch, or even an elegant brunch spread, this Baked Sicilian Frittata is a crowd-pleasing dish you’ll make time and time again!
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Recipe Information
Ingredients
- 8 large eggs
- 0.5 cups whole milk
- 2 tablespoons olive oil
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 small red onion
- 1 cup grape tomatoes
- 0.5 cups kalamata olives
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons flat-leaf parsley, chopped
- 1 tablespoon basil leaves, chopped
- 0.75 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease an oven-safe skillet or baking dish with 1 tablespoon of olive oil and set aside.
Dice the red and yellow bell peppers, chop the red onion, and slice the grape tomatoes in half.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped red onion and sauté for 2-3 minutes until softened.
Add the diced bell peppers and cook for an additional 5 minutes until tender. Stir occasionally to prevent sticking.
Stir in the sliced grape tomatoes and cook for another 2 minutes. Remove the skillet from the heat.
In a large mixing bowl, whisk together the eggs, milk, grated Parmesan cheese, salt, and black pepper until well combined.
Fold in the sautéed vegetables, chopped kalamata olives, parsley, and basil into the egg mixture.
Pour the mixture into the greased baking dish or skillet and spread it out evenly.
Bake in the preheated oven for 25-30 minutes, or until the frittata is set in the middle and lightly golden on top.
Remove from the oven and let the frittata rest for 5 minutes before slicing. Serve warm with extra parsley or basil as garnish, if desired.
Nutrition Facts
Calories |
1198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1528 mg | 509% | |
| Sodium | 4480 mg | 195% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 13.9 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 860 mg | 66% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1797 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
