Kitchen Tips How To One-Pot Frittata From Cindy Anschutz Barbieri Of Cindy's Table By Allrecipes Editorial Team Published on January 23, 2015 Share Tweet Pin Email 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 Ingredients 1-2 tablespoons olive oil or unsalted butter, divided1/2 pound ground turkey or 2 turkey sausages1 yellow onion, diced1 zucchini, grated1 large carrot, grated1 clove garlic, minced5 cherry tomatoes, cut in half1 teaspoon sea salt plus 1/2 teaspoon3/4 teaspoon freshly ground pepper plus 1/4 teaspoon1 teaspoon dried basil1 teaspoon dried parsley8 large eggs, whisked2 scallions, thinly slicedFresh parsley Directions Preheat oven to 350 degrees F.In a oven proof sauté pan over medium heat add in 1 teaspoon of olive oil then ground turkey or sausage (casings removed).Cook for about 5-7 minutes breaking apart with a wooden spoon. Remove from pan and put in a medium mixing bowl.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.Wipe down pan with a paper towel.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.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.Top with meat and vegetables over the almost-cooked eggs.Place in oven for 10 minutes.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! Was this page helpful? Thanks for your feedback! Tell us why! Other Submit