Tuscan Frittata

Inspiration: Frittatas are really a lovely dish that I don’t prepare enough. You could go all over the place with them, right? They’re good for breakfast, lunch, or dinner. They can always act as the main dish, as they’re a good source of protein. You can use up pretty much any vegetables, meats, or cheeses that you have in the fridge. They really are a vehicle for a lot of creativity. I’m hoping to concoct several more frittata recipes in the coming weeks using our gorgeous CSA eggs.

What we Loved: This frittata was almost like a pizza (which is always a plus in my book)! The spicy Italian sausage, roasted red peppers, and sweet onions added wonderful flavors and complexity to the fluffy eggs, which had a wonderful, just slightly browned flavor on the bottom. When I first saw this recipe, what really drew me to it was the idea of the tomato sauce and gooey, fresh mozzarella on top. I just love that!

Helpful Hints: The only change that I would make to this recipe would be to use marinara sauce instead of plain crushed tomatoes on top. I thought that the plain crushed tomatoes could use a little something (which is why I added oregano and Italian pizza seasoning with the leftovers, as shown above – and that really was the finishing touch!). I would still recommend using marinara, though, because I think it would make the recipe perfect. I’ve replaced the crushed tomatoes with marinara below.

***As an aside, please research where your eggs (and all of your food, really) come from. Eggs from chickens that have been properly raised are a whole different nutritional (and flavor/texure) story than those that you can buy in a typical grocery store,  and what we do to factory farmed chickens on an ethical level is horrifying at best.***

Tuscan Frittata
Source: Adapted (slightly) from The Galley Gourmet, originally from Williams Sonoma

10 eggs
1/2 cup grated Parmesan
Kosher salt and black pepper
8 oz Italian sausage
1 onion, diced
1 red pepper, seeded and diced
2 cloves garlic, minced
1 cup marinara sauce
6 oz fresh mozzarella cheese, sliced
Dried oregano and/or Italian pizza seasoning

1. Preheat the oven to 350. In a bowl, whisk together the eggs, Parmesan, and a good sprinkle of salt and pepper.

2. Cook the sausage in a large saute pan until browned. Set aside.

3. In the same pan, saute the onion and red pepper until softened. Add the garlic, and cook for an additional minute.

4. Return the sausage to the pan, and pour in the egg mixture. Transfer the pan to the oven, and bake until the eggs are just barely set, about 15 minutes.

5. Remove the pan from the oven. Spread the marinara over the eggs, and arrange the mozzarella on top. Bake or broil for 3-5 minutes more, until the cheese is melted (and beginning to brown, if you use the broiler).

6. Sprinkle with oregano and/or Italian pizza seasoning, and serve.


8 thoughts on “Tuscan Frittata

  1. This sounds a lot like the “meatza” we make every week, except with a lot more eggs in the crust than meat. We also put a ton of toppings on it – different peppers, bacon, sausage pieces, etc. We’ll have to try this as an alternative to meatza.

  2. We made this tonight since we had most of the ingredients. We used some pesto sauce in place of the basil that was in the original recipe. It turned out great! We used a pre-heated pie dish for the oven part, since we don’t have an oven-safe pan. It was a lot thicker than yours, more like a quiche, so it took a little longer for the eggs to completely set.

    This doesn’t taste much like the meatza, so it wouldn’t be too repetitive to try them both back-to-back. The meatza tastes like a hamburger with a lot of toppings.

    • Glad that you liked it! We’re going to try the meatza at some point because it sounds fabulous, maybe after our next CSA pickup. I’ve tried some similar alternatives for pizza-like meals – almond flour crust & cauliflower crust – and I ruled them out as not even worth it, so I’m really interested to try this. Seems very filling, like it would be good alongside a salad.

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