One-Pot Frittata From Cindy Anschutz Barbieri Of Cindy's Table

Cindy Anschutz Barbieri—blogger, cookbook author, and frequent TV cook—is here to share her favorite one-pot meals.

Frittatas are great for a weekend breakfast, perfect for your sweetheart or overnight guests. I love making these on weekends and use up those left over meats and vegetables. Give this one-pot Italian frittata a try.

Open Faced Italian Frittata


  • 1-2 tablespoons olive oil or unsalted butter, divided
  • 1/2 pound ground turkey or 2 turkey sausages
  • 1 yellow onion, diced
  • 1 zucchini, grated
  • 1 large carrot, grated
  • 1 clove garlic, minced
  • 5 cherry tomatoes, cut in half
  • 1 teaspoon sea salt plus 1/2 teaspoon
  • 3/4 teaspoon freshly ground pepper plus 1/4 teaspoon
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 8 large eggs, whisked
  • 2 scallions, thinly sliced
  • Fresh parsley


  1. Preheat oven to 350 degrees F.
  2. In a oven proof sauté pan over medium heat add in 1 teaspoon of olive oil then ground turkey or sausage (casings removed).
  3. Cook for about 5-7 minutes breaking apart with a wooden spoon. Remove from pan and put in a medium mixing bowl.
  4. Keeping the heat on medium and adding a little more oil add in onion, zucchini and carrot and cook for 3 minutes. Add in garlic, tomatoes, 1 teaspoon of sea salt, 3/4 teaspoon of pepper and cook for 2 minutes. Remove from heat and add to bowl and toss together. Add in tomatoes, basil and parsley. Set aside.
  5. Wipe down pan with a paper towel.
  6. Add a tablespoon of olive oil or butter into the pan and over medium heat then add in eggs and spread around scallions. Season with 1/2 teaspoon of sea salt and 1/4 teaspoon of pepper.
  7. Let cook until the bottom settles. Go around the edges of the pan with a rubber spatula and let the uncooked eggs go under the eggs. Let cook for about 4-5 minutes.
  8. Top with meat and vegetables over the almost-cooked eggs.
  9. Place in oven for 10 minutes.
  10. Top with fresh parsley.

Note: To serve, take a rubber spatula and go around the outer edge of the frittata. Move the spatula towards the center of the frittata, then tilt the pan and move to a wood cutting board to slice into wedges and serve! I like to drizzle with a little extra virgin olive oil or fresh salsa for serving. Enjoy!

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