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Last Updated on September 9, 2019 by Lisa Johnson
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.
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^^^
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:
Breakfast Pizza with Hash Brown Crust
- 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
- 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
- Preheat oven to 450 degrees.
- 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.
- 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.
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 🙂
That’s a lovely looking frittata and I love how you served it with a basil sauce. Looking forward to the Greek recipe! xx
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!
Lisa, you need to come to my house and make me breakfast!! I am in love the fresh ingredients in this frittata!
This frittata is screaming my name!! It looks soooooooooooooooo GOOD
It actually has all my favorite ingredient, especially the basil sauce
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!
Oh. My. Gosh. I need this NOW. This would be perfect for brunch… or breakfast for dinner… or a snack… or just whenever, lol! 😉
If you’re cooking Greek food, I’m in!
I love the cooking with astrology idea! I can’t wait to see what the Scorpio meal is 🙂
That looks so good!! I love frittatas! Definitely going to have to try it! Visiting from the Who Needs a Cape link up!!
I saw your post on Marvelous Mondays and I love frittatas. Lovely recipe.
That looks AWESOME!! Pinning to the board now!! 🙂 Thanks for linking it up at the DIY Sunday Showcase 🙂
YUMMMMMM! Love this!
Thanks for linking up to Super Sunday at Who Needs a Cape! See you this Sunday!
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! 🙂
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
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!
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!
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
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
This looks very good! I love sun-dried tomatoes. Yum!
Visiting from Dessert Now, Dinner Later
I love frittatas and this one sounds awesome! Thanks so much for sharing this great recipe!
*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!
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!
Looks so yummy! I’ll have to grab some zucchinis at the farmers market Sat! Thanks for linking up & sharing. 😉
Thanks for sharing at Saturday Dishes with us, buffered to fb and twitter!
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.
I’m always looking for new frittata recipes.. this looks great.
Thank you Diane. 🙂
what a loaded frittata – looks yummy
Thank you so much Mireille. 🙂