Italian Frittata & cooking with astrology

Well here we are at the end of our first Cooking with Astrology meal.  I hope you have enjoyed the concept behind the meal as much as I have!  Breakfast for our astrological cancer is a fluffy Italian Frittata…..

layered with zucchini, potatoes, sun-dried tomatoes, mozzarella cheese topped off with a light basil sauce…..YUM!  I will be making this again many, many times in the future.  All of the flavors work together beautifully and are not overpowering…..

Italian Frittata Wedge

and that basil sauce drizzled on top, just takes it to a whole new level!  I think the key to getting your Frittata to cook evenly, is to get your vegetables as thin and uniform in size as possible.  I did not feel like digging out the mandolin, so I just used my trusty chef knife and it worked just fine…..

Italian Frittata Collage

even better, I didn’t slice open any of my fingers this time!  I chose leeks instead of onions because our cancer friends are ruled by their stomachs, and leeks aid in digestion.  I’m sure an onion would work just fine if you don’t have leeks on hand.  The sun-dried tomato was left over from the Italian Seafood Pasta the night before.  In fact, I thought of the tomato at the last minute and tossed it in after the zucchini and potatoes had already started to cook 🙂

I will be back next month with a “royal” menu fit for a king!  That’s right, next month is Leo and their symbol is a Lion…..the king of the jungle!  Since my first thought was John Stamos and he is Greek, I think we may have a Greek inspired meal coming up.  Happy Birthday to all of my Cancer friends (JillyQ), and as always…..Enjoy!

Italian Frittata

Serves 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Meal type Breakfast
Fluffy Italian Frittata layered with zucchini, potatoes, sun-dried tomato, mozzarella cheese, and topped off with a light basil sauce.


  • Frittata
  • 6 Large organic eggs
  • 2 Tablespoons full fat coconut milk (or cream)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 Tablespoon olive oil
  • 1 organic leeks (white part only) (diced)
  • 1 Medium zucchini (sliced paper thin)
  • 3 Small yukon gold or red potatoes (sliced paper thin)
  • 1 Whole sun-dried tomatoe in oil (chopped)
  • 1/4 cup mozzarella cheese (I used Veggie Shreds)
  • Basil Sauce
  • 1 Large clove fresh garlic
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh basil (or 1 Tablespoon basil paste)
  • 1 Tablespoon freshly grated Parmesan cheese (I used fake Parmesan)


Preheat oven to 450 degrees.
Basil Sauce
Italian Frittata basil drizzle
Place oil, garlic, and basil in a small bowl. Mix together.
Italian Frittata basil drizzle parmesan
Add the Parmesan cheese and whisk together. It will separate again, don't worry. Set aside until ready to use.
Italian Frittata
Heat 1 Tablespoon of olive oil in a small 8" non-stick skillet over medium heat. Add the diced/chopped leeks to the pan and cook until softened, about 3 - 5 minutes. Try not to brown them.
Italian Frittata
Add the potatoes,zucchini, and sun-dried tomato to the pan and stir to combine. Cover pan with a lid and continue cooking for an additional 4 minutes.
Italian Frittata
Remove vegetables to a plate and set aside.
Italian Frittata
Mix the eggs, coconut milk , salt and pepper together in a bowl.
Italian Frittata
Pour eggs into skillet and use a spatula to "push" the side towards the middle so the "liquid" gets cooked.
Italian Frittata
Once the eggs are set and no longer liquidy, add the vegetables back to the pan.
Italian Frittata
Place pan into preheated oven and cook for 8 - 9 minutes until the eggs are puffy and look cooked.
Italian Frittata
Sprinkle mozzarella cheese over pan and continue cooking until cheese is melted. (I actually forgot to do this, and just let it melt under the glass cover on top of the stove)
Italian Frittata
Carefully remove pan from oven, and cut into wedges.
Italian Frittata Wedge
Serve Frittata on a plate with the Basil Sauce drizzled over the top.

This recipe can be seen partying at these Link Parties this week!  And was featured here:



  1. says

    This frittata is screaming my name!! It looks soooooooooooooooo GOOD
    It actually has all my favorite ingredient, especially the basil sauce

  2. says

    Lisa, this looks so good. Those veggies look amazing! Stopping by from Marvelous Mondays and the Cast Party, because you know we are all linked up there. LOL. Thanks for sharing this at MM. 🙂 Pinned and buffered!

  3. says

    I was just thinking of a recipe to make with my farm fresh eggs that I got from a friend. This is perfect! I can’t wait to try it!

  4. says

    We LOVE frittatas (not sure I spelled that right)! With our sweet backyard hens, it is a great meal that uses lots of eggs. I also like the suggestion of basil sauce on top. I like more herbs than my Handsome Husband. That would be a nice solution! Thank you for sharing this recipe at Tuesdays with a Twist! -Marci @ Stone Cottage Adventures

  5. says

    *gasp* that basil sauce!!!!!!!! this whole frittata looks out of this world, but THEN you added the basil sauce?!?!?! shut up and pass me a plate, girl! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!

  6. says

    I’ve only made frittata once and it turned out pretty good but I really needed your tip about keeping vegetables thin and uniform in size!! Stopping by from Saturday Dishes,. We, the gals at Coffee With Us 3, are the ones taking it over in January. Thank you for linking up! We hope you continue to do so.

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