Best Baked Italian Frittata Recipes

BAKED ITALIAN EGG, ZUCCHINI, AND SCALLION FRITTATA

Baked Italian Egg, Zucchini, and Scallion Frittata image

I always have zucchini on hand and especially in the summer. I can't grab enough at our local farmers markets. This baked Italian egg, zucchini, and scallion frittata was so amazing and simple. Top with diced tomatoes, sliced avocado, or salsa!

Provided by Cindy Anschutz Barbieri

Categories Breakfast and Brunch Eggs Frittata Recipes

Time 50m

Yield 8

Number Of Ingredients 11

Ingredients

2 tablespoons coconut oil, melted
1 cup shredded zucchini
1 small yellow onion, or to taste, grated
6 large eggs
½ cup almond flour
2 green onions, thinly sliced, or to taste
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon sea salt
¾ teaspoon freshly ground black pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with coconut oil.
Drain zucchini and onion in a colander until no longer wet, about 10 minutes.
Beat eggs, almond flour, green onions, garlic, onion powder, basil, sea salt, and black pepper together in a large mixing bowl until smooth; stir zucchini and onion into the egg. Pour the egg mixture into the prepared baking dish.
Bake in preheated oven until set in the center, 35 to 40 minutes.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 2.6 g, Cholesterol 139.5 mg, Fat 7.3 g, Fiber 0.6 g, Protein 5.2 g, SaturatedFat 4.3 g, Sodium 275.4 mg, Sugar 1.1 g

BAKED ITALIAN FRITTATA

Baked Italian Frittata image

Make and share this Baked Italian Frittata recipe from Food.com.

Provided by Mimi Bobeck

Categories European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

5 medium red potatoes, peeled and sliced
1/4 cup olive oil
1 cup chopped onion
1/4 cup chopped green pepper
3 garlic cloves, minced
4 cups frozen chopped broccoli
12 large eggs, beaten
3/4 cup grated parmesan cheese
1/2 cup water
1 teaspoon dried basil (fresh basil would also be nice)
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded monterey jack cheese

Steps:

Sauté potato in oil in large skillet for 10 minutes.
Add onion, green pepper and garlic, sauté until tender.
Add broccoli; cook and cover 5 minutes.
Arrange mixture in an 11x7x1-inch baking dish.
Combine eggs and next five ingredients; beat until blended.
Pour over potato mixture.
Sprinkle with Monterey Jack cheese.
Bake uncovered 25 to 30 minutes or until set.

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