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May 19, 2011

Frittatas.  I probably didn’t even know what a frittata was 3 years ago & now I’m slightly obsessed with them.  It’s like an open-faced omelet that starts on stove top & then is finished in the oven.  I am loving frittatas because you can toss whatever ingredients you have on-hand.

Since it is the farmer’s market time of year, it seems fitting to make a frittata with fresh herbs & veggies, like basil & tomatoes.  After making caprese salad the night before, a frittata made perfect use of the leftover mozzarella, tomatoes & basil.  (I had some leftover turkey sausage links that I tossed in for a savory touch, but cooked pancetta or bacon would make nice substitutes.)

I’ve noticed many frittata recipes have potatoes.  I have experimented with pasta, but no potatoes yet.  I have tried many vegetables (roasted red peppers, broccoli, asparagus) & all were delicious.  For today, please enjoy this perfect springtime breakfast frittata…

4 eggs
4 egg whites
1/2 cup fat free half-and-half
1 tbsp butter
1 shallot, diced
1 – 2 garlic cloves, minced
2 tbsp fresh basil, chopped
2 medium tomatoes, divided use (1 diced & 1 sliced, seeds mostly removed)
1 cup cooked Italian or turkey sausage, sliced
3 oz mozzarella, cubed
salt, black pepper & crushed red pepper to taste


  • In a medium bowl, whisk together eggs & half-and-half; season to taste & set aside.  Preheat oven 425 degrees.
  • In a medium cast iron skillet or other oven-safe pan, heat butter over medium.  Add shallot & garlic and cook 3 min or until fragrant.  Toss in diced tomatoes, herbs & sausage & cook 1 – 2 min.
  • Pour egg mixture into skillet & cook over medium until eggs begin to set on the bottom, about 12 min.  Top frittata with sliced tomatoes & sprinkle with mozzarella.
  • Bake 12 – 15 min or until eggs are firm on top, especially in the center.  Serve immediately.
4 Comments leave one →
  1. stephanie permalink
    May 23, 2011 9:37 am

    what a beautiful frittata!! so colorful… looks delicious! we just planted our garden this weekend, so i’ll definitely be trying out some variations with our homegrown produce 🙂 thanks again for another yummy recipe!!


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