Baked Sicilian Frittata

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

I like to do the first and second step the night before, so I can put it together quickly the next morning for a hearty breakfast. The 30 minute baking time is the perfect amount of time for me to get a shower and dress for work, making this work for a weekday breakfast. Usually I half this recipe to serve 4 instead of 8, except over the holidays.

Ingredients Nutrition


  1. Saute the potatoes in the oil in a large skillet for 10 minutes. Add the onion, green pepper, and garlic. Saute until tender. Add broccoli; cover and cook 5 minutes.
  2. Arrange the vegetable mixture in an 11 x 7 x 1 1/2 inch baking dish.
  3. Combine the eggs, parmesan cheese, water, basil, salt and pepper. Beat until blended.
  4. Pour over the vegetable mixture. Sprinkle with the Monterey Jack cheese. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until set.


Most Helpful

We loved this frittata, & I always enjoy a recipe that includes the potatoes unpeeled, as this one does! Used fresh broccoli, too, appreciated the cheese combo in it, & the only small change I made was to season it with lemon pepper rather than the usual S&P! I did cut it in half for the 2 of us & got a second meal out of the leftovers ~ Wonderful! Thanks for sharing the recipe! [Made & reviewed in Zaar Stars recipe tag]

Sydney Mike November 14, 2011

I cut this down to 1/4 of the recipe, and it still worked beautifully! I used red bell pepper instead of green, and added a couple of sliced mushrooms that needed to be used up. The ratio of egg mix to veggies was perfect, enough to hold the frittata together, but not so much that it felt like eating scrambled eggs with some veggies in them. I'll definitely make this again- not only is it a wonderful tasting dish, but a great way to get some veggies into breakfast!

IngridH October 23, 2011

Choose this for the PRMR Game and it is a winner. Goes together quickly and made a wonderful breakfast for me and DH - boy is he getting spoiled with all these yummy recipes!! I had to make a few changes based on what I had on hand. First, cut it in half and still have plenty left for a quick breakfast tomorrow. Then used a combo of red and green peppers and the colors made it lovely. Next, didn't have pepper jack cheese so used cheddar, didn't have broccoli so used spinach instead. All in all just goes to show you what a great recipe this is and how easy to adapt to what you have on hand. Next time I might even try adding some bacon to the mix.

Bonnie G #2 December 14, 2013

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