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Italian Frittata

ByLisa Johnson Updated on

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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!

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

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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31 Comments

  1. 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

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

    Reply

  14. YUMMMMMM! Love this!

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

    Reply

  15. 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

  17. 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. 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

  20. 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

  23. *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

  27. 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

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