Italian Frittata
Whisk up a slice of Italian comfort with this vibrant Italian Frittata—a simple yet elegant dish that’s bursting with Mediterranean flavors. This oven-finished frittata showcases a medley of fresh vegetables, including tender zucchini, sweet bell peppers, and juicy cherry tomatoes, all nestled in a fluffy egg base enriched with creamy Parmesan cheese. A hint of garlic and onion adds depth, while fresh basil gives it an herby finish. Ready in just 35 minutes, this quick and versatile recipe is perfect for brunch, a light lunch, or even a weeknight dinner. Best of all, it’s cooked in a single skillet, making cleanup a breeze. Serve warm or at room temperature with a crisp side salad or crusty bread for an authentic Italian experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 large eggs
- 0.25 cup whole milk
- 2 tablespoons olive oil
- 1 medium, diced onion
- 2 cloves, minced garlic
- 1 medium, thinly sliced zucchini
- 1 medium, diced bell pepper
- 1 cup, halved cherry tomatoes
- 0.5 cup, grated Parmesan cheese
- 2 tablespoons, chopped fresh basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Crack the eggs into a large mixing bowl and whisk them together with the milk, salt, and black pepper. Set the mixture aside.
Heat the olive oil in a 10-12 inch oven-safe skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the zucchini and bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.
Add the cherry tomatoes and cook for another 2 minutes to soften them slightly.
Spread the vegetables out evenly across the skillet, then pour the whisked egg mixture over the top.
Sprinkle the grated Parmesan cheese evenly over the egg mixture.
Cook the frittata on the stovetop over medium heat for 3-4 minutes, just until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is puffed and set in the center.
Remove the frittata from the oven and let it cool for 5 minutes. Sprinkle with chopped fresh basil before serving.
Slice the frittata into wedges and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1540 mg | 513% | |
| Sodium | 3976 mg | 173% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 32.1 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 862 mg | 66% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1950 mg | 41% | |
*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.
