Frittatas are a breakfast staple in our house. If we are home on the weekends and not on our way to the ski hill I take the extra few minutes to whip up a frittata. We eat them so often that my two year old daughter calls a frittata ‘eggs-tata’.
This Italian version of a frittata has become our new family favourite. It is packed full of flavour and pairs perfectly with avocado toast!
Feel free to add a couple slices of salami or prosciutto to add a bit more savoury flavour and Italian flair to this recipe.
- 10 eggs
- 3 tbsp water
- 1 tbsp olive oil
- 1/2 white onion
- 1 clove garlic
- 2 leaves kale
- 1/2 cup fresh basil
- 3 large hot house tomatoes
- 2 medium sized bocconcini sliced mozzarella also works as a substitute
- salt and pepper to taste
- 1 avocado optional for topping
- Preheat oven to 350F. Heat a cast iron pan to medium heat and add olive oil. Dice onion and garlic and toss into pan, sauté for 2-3 minutes.
- Slice the tomatoes and bocconcini and set aside. Place the tomato slices on a piece of paper towel to remove some of the water. This will aid in cooking the frittata.
- Finely chop the kale (do not use the stems) and half the basil and add to the pan. Sauté greens for an additional 2 minutes while whisking eggs and water together in a bowl. The water can make the eggs a bit more fluffy.
- Pour whisked eggs into the cast iron (or other oven safe pan). Add sliced tomatoes and sliced bocconcini in a pretty pattern on top plus salt and pepper to taste.
- Transfer the entire frittata pan into the oven and bake for 15-17 minutes or until middle of frittata is set.
- Remove frittata from oven and let cool for 2-3 minutes. Garnish with chopped basil and optional avocado or add avocado toast on the side!