This Margherita frittata features the familiar flavors of tomato, basil, and mozzarella. For a warm one-dish meal, a Margherita frittata is one of those comfort food meals that you’ll want to enjoy often.
Use leftover boiled potatoes to make this quick one-dish meal.
This recipe makes four servings.
Tips
- If you use large potatoes, remove the skins. Smaller potatoes tend to have more tender skin and peeling them is optional.
Special Equipment
You need a 9-inch square baking dish (2 1/2 quart capacity) to bake the frittata. If you prefer, you can bake the frittata in a small cast iron skillet.
Ingredients
You need the following ingredients to make this Margherita frittata.
- 1 teaspoon butter, to grease baking dish
- 2 cups diced cooked potatoes (about 1/4 inch chunks)
- 1 cup diced tomatoes (about 1/4 inch chunks), seeds and juice removed
- 1 cup diced mozzarella (about 1/4 inch chunks)
- 3 tablespoons finely chopped basil
- Fresh ground black pepper, to taste
- 6 eggs
- 1/2 cup whole milk
- Kosher salt, to taste (about 1/2 teaspoon)
Directions
Preheat the oven to 400 degrees.
Grease the baking pan with butter.
Add the potatoes to the baking dish, distributing them evenly on the bottom. Do the same for the tomatoes, then the mozzarella, and the basil. Grind some fresh pepper over the top.
In a large mixing bowl, beat the eggs, milk, and salt.
Pour the egg mixture evenly over the top of the frittata ingredients in the baking pan.
Bake the frittata until the center is set (solid to a light touch with your finger) and the top is golden brown (about 15 – 20 minutes).
Remove the frittata from the oven and let it cool for a few minutes before serving.
A simple salad makes a nice accompaniment to the egg dish.
Related Posts
Here are some salads that you might enjoy with the frittata.