Margherita frittata

Margherita frittata

Another pizza-inspired frittata. Margherita pizza is a classic, just mozzarella cheese, tomatoes, and basil. This certainly will work for a frittata as well.

Looking at recipes for Margherita pizza online, I found ones that used tomato sauce, whole canned tomatoes, and fresh tomatoes (and even a combination). For a frittata, mixing tomato sauce in with the eggs doesn’t seem to be a good idea so I use fresh tomatoes. (I suppose you could just put tomato sauce on the top…hmm…maybe that’s an idea for something in the future.) I like to use the small Roma tomatoes. They are easy to slice and cut up into pieces that are a good size for the frittata.

The standard Margherita pizza uses just mozzarella as the cheese. I like to include some freshly grated Parmesan to give the frittata more flavor. I don’t measure, I just grate some into the measuring cup, maybe 2 or 3 tablespoons of Parmeasan, and then fill the rest with the shredded mozzarella. If you’re buying a bag of already shredded cheese, another option is an Italian cheese mix with multiple cheeses that is often available.

Margherita frittata

3/4 cup Roma tomatoes, cut into 1/4-in slices and quartered (about 2 small Roma tomatoes)
5–6 basil leaves, cut into thin strips, more or less, depending on size
1/2 cup grated mozzarella and Parmesan plus a little more for the top

3 eggs
olive oil

Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of egg to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the tomatoes, cheese, and most of the basil into the eggs and pour the egg mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.

Preheat the broiler. When the 5 minutes cooking on the stove are up, sprinkle a bit more of the cheeses on the top. Place the the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely, especially because you don’t want the pieces of tomato on the top browning.

Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate. Put the remaining basil on top before serving.

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