One-Pot Wednesdays: Egg Frittata

Kim Conte


Eggs are a good, cheap protein to whip up for dinner. They are the main ingredient of this week's one-pot meal. Not only did my Tomato-Basil Frittata (or Italian-style omelet) turn out really tasty—it was a great excuse for me to use up leftover ingredients in my fridge!

A frittata is sort of a cross between a quiche (without the crust) and an omelet. It's traditionally started on the stove-top and finished in the oven. I couldn't find a frittata recipe that sounded good to me, so I ended up combining two recipes— one from Barefoot Contessa and one from Giada De Laurentiis (incidentally, two of my favorite chefs!). They used fancy ingredients (like smoked salmon and Fontina cheese) so I ended up substituting for these ingredients with leftover vegetables I had in my refrigerator. You could use any vegetables here—spinach, bell pepper, asparagus. Get crazy!

Tomato-Basil Frittata (serves 4)

1/3 onion, chopped small

1/2 can canned diced tomatoes

2-3 tablespoons chopped basil, fresh or dried

1 cup shredded cheese (I had mozzarella)

2 tablespoons milk

8 eggs

salt and pepper

red pepper flakes (optional)

oregano or other Italian spices (optional)

In bowl, beat eggs gently with milk, salt, and pepper. Add diced tomatoes, cheese, and basil, and stir until just combined. Set aside.

Saute onion in a little oil in a large, oven-safe skillet on medium until soft (about 3 minutes). Season with red pepper and spices if using. Make sure the oil coats the entire bottom of the pan so that the eggs won't stick. Reduce heat to low. Pour egg mixture into skillet. Bake in oven at 350 until frittata has puffed up and a knife inserted into the center comes out clean (about 50 minutes).

Don't miss these our other great One-Pot Wednesday meals:

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