Italian Frittata

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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, 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.

^^^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.

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.

^^^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.

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…..

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!!

Italian Frittata

Fluffy Italian Frittata layered with zucchini, potatoes, sun-dried tomato, mozzarella cheese, and topped off with a light basil sauce.

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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
• 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 tomato 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

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