Margherita Frittata

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A lot of my cooking is inspired by my culture. I grew up in an Italian family eating my grandmother's cooking and serving as her assistant chef since I was just 4 years old. While I enjoy and appreciate a wide variety of cuisines, I've never grown tired of the classic Italian flavors. One of my favorite pizzas growing up was the Margherita Pizza. Although my body doesn't tolerate dairy now, I still love the combination of tomato and basil. And why not use these classic ingredients on a healthy brunch favorite like a frittata? I don't think I can name many meals that are easier to make than a frittata. I'm a fan of quick and easy, and I'm sure I'm not alone on this one.  So whether you need to whip up a beautiful and delicious, yet simple meal for guests or you want to meal prep a healthy breakfast or lunch for the week, this Margherita frittata is one you'll want to try!

* Low FODMAP, gluten free, dairy free, paleo *

Note: If you can tolerate dairy, feel free to add some mozzarella. For those that omit dairy from their diets, you can always add vegan mozzarella as well. I prefer mine without, but totally do what floats your boat! :)

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Prep Time: 5 minutes | Cook Time: 30 minutes | Servings: 5-6

 

Ingredients: 

  • 7 whole organic eggs
  • 1 cup organic liquid egg whites
  • 2 small zucchini (chopped)
  • Fresh basil leaves (few handfuls)
  • 1 large tomato- sliced into rounds
  • 1 tbsp chopped chives
  • Salt & Pepper to taste
  • 1 tbsp oil (I use avocado oil)

Directions

  1. Preheat oven to 350 degrees F.
  2. Heat oil in a cast iron pan
  3. Add chopped chives and zucchini to the pan
  4. Sauté lightly with some salt and pepper
  5. Beat eggs and egg whites and season with salt and pepper
  6. Once zucchini is cooked down a little, add egg mixture to pan
  7. Add some basil leaves on top. These will darken as they cook
  8. Allow eggs to just slightly firm up
  9. Add tomato slices on top of frittata 
  10. Transfer pan to the oven  (*make sure you are using cast iron or an oven-safe pan*)
  11. Cook for about 30 minutes
  12. Optional: Put under broiler for last 5 minutes if you like the top a little crispy and brown like me
  13. Remove from oven and let cool
  14. Add whole basil leaves and chopped basil on top
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