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    Home » Breakfast » Italian Frittata

    Published: Jun 23, 2013 · Modified: Sep 9, 2019 by Lisa Johnson

    Italian Frittata

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    layers of Italian Frittata sliced into a wedge and served on a white plate

    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!

    layers of Italian Frittata sliced into a wedge and served on a white plate

    I will be making this again many, many times in the future. All of the flavors work together beautifully and are not overpowering, and that basil sauce drizzled on top, just takes it to a whole new level!

    How to make an Italian Frittata:

    Preheat oven to 450 degrees.

    Basil Sauce:

    Place oil, garlic, and basil in a small bowl. Mix together.

    Add the Parmesan cheese and whisk together. It will separate again, don't worry. Set aside until ready to use.

    whisk the basil sauce together in a small bowl

    ^^^that is non-dairy Parmesan cheese^^^

    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.

    saute leeks in a small non-stick pan

    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.

    tomatoes sliced potato and sliced zucchini in a small non-stick pan

    Remove vegetables to a plate and set aside.

    Mix the eggs, coconut milk , salt and pepper together in a bowl.

    Pour eggs into skillet and use a spatula to "push" the side towards the middle so the "liquid" gets cooked.

    scrambled eggs cooked until set in a small non-stick pan

    Once the eggs are set and no longer liquidy, add the vegetables back to the pan.

    add veggies back to the pan with the eggs

    Place pan into preheated oven and cook for 8 - 9 minutes until the eggs are puffy and look cooked.

    Sprinkle mozzarella cheese over pan and continue cooking until cheese is melted.

    cheese sprinkled over the frittata in a small pan

    ^^^that is non-dairy shredded cheese that does not melt^^^

    Carefully remove pan from oven, and cut into wedges.

    Serve Frittata on a plate with the Basil Sauce drizzled over the top.

    Italian Frittata served with basil sauce on a white plate

    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

    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.

    more delicious breakfast ideas:

    Low Carb Breakfast Casserole

    Breakfast Egg Muffins

    Instant Pot Egg Bites

    Eggs Benedict Pizza

    Breakfast Pizza with Hash Brown Crust

    Egg Foo Young

    Enjoy!!

    layers of Italian Frittata sliced into a wedge and served on a white plate

    Italian Frittata

    Fluffy Italian Frittata layered with zucchini, potatoes, sun-dried tomato, mozzarella cheese, and topped off with a light basil sauce.
    5 from 3 votes
    Print Rate
    Course: Breakfast
    Cuisine: Italian
    Keyword: potatoes, zucchini, leeks, eggs, basil, sauce, recipe
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 Servings
    Calories: 410kcal
    Author: Lisa Johnson

    Ingredients

    Frittata

    • 6 large eggs
    • 2 Tablespoons full fat coconut milk or cream
    • ½ teaspoon sea salt
    • ¼ 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 tomato in oil chopped
    • ¼ cup mozzarella cheese I used Veggie Shreds

    Basil Sauce

    • 1 large clove fresh garlic
    • ¼ cup olive oil
    • ¼ cup chopped fresh basil or 1 Tablespoon basil paste
    • 1 Tablespoon freshly grated Parmesan cheese I used fake Parmesan
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 450 degrees.

    Basil Sauce

    • Place oil, garlic, and basil in a small bowl. Mix together.
    • Add the Parmesan cheese and whisk together. It will separate again, don't worry. Set aside until ready to use.

    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.
    • 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.
    • Remove vegetables to a plate and set aside.
    • Mix the eggs, coconut milk , salt and pepper together in a bowl.
    • Pour eggs into skillet and use a spatula to "push" the side towards the middle so the "liquid" gets cooked.
    • Once the eggs are set and no longer liquidy, add the vegetables back to the pan.
    • Place pan into preheated oven and cook for 8 - 9 minutes until the eggs are puffy and look cooked.
    • 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)
    • Carefully remove pan from oven, and cut into wedges.
    • Serve Frittata on a plate with the Basil Sauce drizzled over the top.

    Nutrition

    Calories: 410kcal | Carbohydrates: 21g | Protein: 17g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 322mg | Sodium: 498mg | Potassium: 828mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1055IU | Vitamin C: 26.7mg | Calcium: 160mg | Iron: 6.6mg
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    Reader Interactions

    Comments

    1. Kim @ Soliloquy Of Food & Such says

      June 23, 2013 at 5:57 pm

      I am a Libra...so I cannot decide it I want to make 1 or 17 of these!!
      Seriously, it looks fantastic...and way to go on keeping the fingertips intact 🙂

      Reply
    2. Hotly Spiced says

      June 23, 2013 at 8:04 pm

      That's a lovely looking frittata and I love how you served it with a basil sauce. Looking forward to the Greek recipe! xx

      Reply
    3. Cindy Eikenberg says

      June 24, 2013 at 4:46 am

      Lisa, this frittata looks wonderful! I'm glad to hear your fingers are all in one piece this time!!! 🙂 Thanks for sharing and pinning! Happy Monday!

      Reply
    4. Tanya Schroeder says

      June 24, 2013 at 7:00 am

      Lisa, you need to come to my house and make me breakfast!! I am in love the fresh ingredients in this frittata!

      Reply
    5. Winnie says

      June 24, 2013 at 2:28 pm

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

      Reply
    6. Paula @ Vintage Kitchen Notes says

      June 26, 2013 at 8:03 am

      I´ve been meaning to make frittata for months now, yet I never got around to it. I like what you did here with the flavors Lisa. It´s a stunning meal! Brunch, dinner, or even a cold snack!

      Reply
    7. Carrie @ Frugal Foodie Mama says

      June 26, 2013 at 4:57 pm

      Oh. My. Gosh. I need this NOW. This would be perfect for brunch... or breakfast for dinner... or a snack... or just whenever, lol! 😉

      Reply
    8. Amy says

      June 28, 2013 at 6:54 pm

      If you're cooking Greek food, I'm in!

      Reply
    9. Nicole says

      June 29, 2013 at 4:22 pm

      I love the cooking with astrology idea! I can't wait to see what the Scorpio meal is 🙂

      Reply
    10. Michelle says

      June 30, 2013 at 7:27 am

      That looks so good!! I love frittatas! Definitely going to have to try it! Visiting from the Who Needs a Cape link up!!

      Reply
    11. Sara Howe says

      June 30, 2013 at 7:50 am

      YUM!

      Reply
    12. Annamaria @ Bakewell Junction says

      June 30, 2013 at 7:20 pm

      Lisa,
      I saw your post on Marvelous Mondays and I love frittatas. Lovely recipe.
      Annamaria

      Reply
    13. Jennifer @ PinkWhen says

      June 30, 2013 at 8:28 pm

      That looks AWESOME!! Pinning to the board now!! 🙂 Thanks for linking it up at the DIY Sunday Showcase 🙂
      Jen

      Reply
    14. Heather Who Needs a Cape? says

      July 01, 2013 at 8:44 am

      YUMMMMMM! Love this!

      Thanks for linking up to Super Sunday at Who Needs a Cape! See you this Sunday!

      Reply
    15. Kelley says

      July 01, 2013 at 10:59 pm

      This looks great! Ive never tried a fritatta but I think I might have too soon! What type of pan are you using?

      Also, Im going to feature this on thebreakfasthub.com on July 10th! Thanks for submitting it! 🙂

      Reply
    16. Julie Corbisiero says

      July 02, 2013 at 2:24 pm

      Hi, this looks so awesome. I pinned it and I can't wait to make this. It looks like a winner.
      Julie from julieslifestyle.blogspot.com

      Reply
    17. Julie @ This Gal Cooks says

      July 02, 2013 at 7:12 pm

      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!

      Reply
    18. Natalee says

      July 02, 2013 at 8:50 pm

      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!

      Reply
    19. Julie Corbisiero says

      July 03, 2013 at 5:42 pm

      Hi I am new to following you on Bloglovin and I love all of your recipes. Happy 4th of July!
      Julie from julieslifestyle.blogspot.com

      Reply
    20. Marci @ Stone Cottage Adventures says

      July 04, 2013 at 3:03 pm

      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

      Reply
    21. Stacy @Stacy Makes Cents says

      July 06, 2013 at 5:26 am

      This looks very good! I love sun-dried tomatoes. Yum!
      Visiting from Dessert Now, Dinner Later

      Reply
    22. Lyuba@willcookforsmiles says

      July 06, 2013 at 8:03 pm

      I love frittatas and this one sounds awesome! Thanks so much for sharing this great recipe!

      Reply
    23. Anyonita says

      July 07, 2013 at 5:46 pm

      *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!

      Reply
    24. Amber @ Dessert Now, Dinner Later! says

      July 08, 2013 at 8:15 pm

      I love all recipes with zucchini right now b/c my garden is bursting with them! Thanks for sharing at Sweet & Savory Saturdays #20!

      ~Amber @ Dessert Now, Dinner Later!

      Reply
    25. Theresa says

      July 11, 2013 at 12:02 pm

      Looks so yummy! I'll have to grab some zucchinis at the farmers market Sat! Thanks for linking up & sharing. 😉

      Reply
    26. Paula says

      July 27, 2013 at 7:20 am

      Thanks for sharing at Saturday Dishes with us, buffered to fb and twitter!

      Reply
    27. Lucy says

      December 18, 2013 at 9:56 am

      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.

      Reply
    28. Diane Balch says

      February 11, 2014 at 6:08 pm

      I'm always looking for new frittata recipes.. this looks great.

      Reply
      • Lisa Johnson says

        February 15, 2014 at 12:17 am

        Thank you Diane. 🙂

        Reply
    29. Mireille says

      February 14, 2014 at 9:16 pm

      what a loaded frittata - looks yummy

      Reply
      • Lisa Johnson says

        February 14, 2014 at 11:46 pm

        Thank you so much Mireille. 🙂

        Reply

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    Hi, I'm Lisa - Welcome to my kitchen! I have a passion for good food and love sharing my creations with friends, family and everyone that loves a homecooked meal. This is where I share my favorite recipes with step-by-step instructions as well as tips and tricks to help you make these delicious recipes in your home.

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