Today’s Italian Herb Frittata is a simple, egg-centric meal that can be made in minutes. It makes a great breakfast or brunch dish—or even a light dinner.
In a medium bowl whisk together the eggs, milk, Parmesan cheese, chives, parsley, basil, oregano and pepper. Set aside.
In a medium bowl, whisk together the eggs and milk. Add the Parmesan cheese, chives, parsley, basil and oregano. Stir to combine.
Pour into a greased baking pan (or skillet). Bake at 350°F for 30-40 minutes or until lightly browned on top and set in the center but still soft in center when tested with a knife inserted near sides of pan.*
In a 10-inch nonstick skillet heat olive oil and garlic over medium heat for 1 minute. Pour egg mixture into skillet. Cook for 5 minutes or until eggs are almost set. Sprinkle with feta cheese and tomato slices. Cover and cook for 3 minutes more or until eggs are completely set (do not stir). Slice into wedges to serve.
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How to make an Italian Herb Frittata
- In a medium bowl, whisk together the eggs, milk and 1/4 teaspoon salt. Whisk in 1/2 cup of the parmesan cheese until smooth.
- Heat olive oil in a 10-inch nonstick skillet over medium heat until shimmering (about 1 minute). Add garlic to pan and cook for 30 seconds. Add tomato slices to pan; sauté for 2 minutes or until softened slightly but still firm enough to hold shape when pressed against spoon with finger.
- Pour egg mixture into hot skillet; cook at least 3 minutes or until top is no longer wet looking yet soft underneath when cut into with knife tip placed directly above frittata (or use fork). Scatter remaining 1/4 cup parmesan cheese over top of frittata; cover with lid immediately so as not to overcook before serving! Serve warm topped with feta cheese and fresh basil leaves if desired!
This recipe for an Italian Herb Frittata is a delicious way to spice up your morning with a little bit of extra flavor. The basil and oregano give it that wonderful Italian taste, while the feta cheese adds a creamy texture that will leave you wanting more!