Christmas breakfast is especially merry when this colorful frittata is on the menu. It's easy to assemble, so it's perfect for busy mornings.

Allrecipes Member

Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a skillet, saute the onion, green pepper and garlic in butter for 5 minutes or until tender. Remove from the heat. Stir in tomatoes and parsley; set aside. In a large bowl, combine the remaining ingredients. Stir in reserved vegetables.

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  • Pour into an ungreased 9-in. pie plate. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts

216 calories; protein 15.3g; carbohydrates 7g; fat 14.2g; cholesterol 189.3mg; sodium 519.3mg. Full Nutrition
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Reviews (76)

Rating: 5 stars
12/27/2007
Great base recipe to start from, add whatever veggies tickle your fancy. I added mushrooms, asparagus, broccoli and sun-dried tomoatoes along with the veggies listed in the recipe. I also used skim mozzarella cheese to keep it light. This is something you can whip up and throw in the oven. No muss, no fuss! With the leftovers, I cut into individual pieces and wrapped them separately to freeze them, then on busy mornings, just pop one in the microwave on high for 45 seconds and serve with a slice of whole grain toast for a very satisfying, healthy breakfast on the go! Read More
(90)
Rating: 5 stars
04/22/2007
Appealing in taste and looks. I added half mozerella and half cheddar cheese. I increased the recipe by 1/2 and baked the frittata in an iron skillet. Something I would eat for breakfast or any time. Yum! Read More
(78)
Rating: 5 stars
08/26/2008
We made this tonight and it went over very well! We made a few alterations (mozzarella cheese w/ sun-dried tomatoes & basil) (an additional egg) (4 slices of bacon, crumbled). The baking time and serving size estimate were accurate. The bread crumbs helped to beef it up. My husband was very complimentary and we will definitely make it again! Read More
(46)
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Rating: 4 stars
11/21/2008
This was excellent! I made a few modifications to make it more in line with my family's tastes. I eliminated the bread crumbs because we're not big on filler. We're not big on green pepper so we swapped them for broccoli. I pre-cooked the broccoli with the onions and garlic but I think next time I won't do that. I also prefer basil to parsley so I swapped that out, too. I didn't have any mozzarella so used cheddar but in the interest of health, I'll probably use skim mozzarella next time. I doubled the recipe and sauteed and baked everything in my cast iron skillet. No sticking problems whatsoever. The colors of this were gorgeous and it was so simple and tasty, we'll definitely be making it again. Thank you! Read More
(30)
Rating: 5 stars
12/26/2011
This was breakfast yesterday morning. I used a large onion and two large red peppers instead of green and I upped the garlic. I did not have fresh parsley, I just subbed in dried. I made this in my cast iron skillet, just sauteeing the onion, green pepper and garlic in the skillet with a good amount more butter, then adding everything else and transferring it right to the oven. I got a really nice crust on the fritatta and it baked up beautifully. We loved it. Next time, I think I'll add potatoes and mushrooms. Read More
(30)
Rating: 5 stars
08/09/2010
Don't wait until Christmas morning to make this. It's too easy and too good to wait that long. I have made oven omelets, or frittatas, fairly often and this was one of the better ones. I left out the Worcestershire because for me it seemed a strange addition and I did include the bread crumbs, tho' I was tempted not to. I used regular breadcrumbs, not seasoned. I made no additions other than some coarsely chopped pepperoni slices which was, I might add, PERFECT for this! This was delicious on its own, but it wouldn't suffer by adding other herb seasoning if you felt compelled to. I personally liked the clean, fresh flavors which all came together to result in something really delicious. The bread crumbs, which had aroused my curiosity, proved to be an integral part of the dish - the submitter added them for good reason. They give the omelet a sturdier, more substantive structure than omelets I've made with just the typical eggs/milk mixture. In fact, I noticed there was no milk, water or cream in the recipe and wondered how that would work, but again, this just turned out to be a little "huskier" if you will. I liked the difference the bread crumbs made. Hubs and I cleaned this up heartily, with a little fresh fruit on the side. It was a delicious, festive Sunday morning breakfast. Read More
(28)
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Rating: 5 stars
01/01/2007
Loved it! I didn't use bread crumbs but still great. Read More
(23)
Rating: 5 stars
12/20/2008
I've never tried making a Frittata before and I must say that this venture was extremly successful! Loved the taste and texture, was fairly easy to prepare and above all, all the ingredients needed are present in almost all kitchens :) Note: Made it as it was described, didn't change anything. Read More
(21)
Rating: 5 stars
11/27/2007
Fantastic recipe. Since I made this for dinner I decided to add in a cup of chopped pepperoni and it was delicious. I used dried parsely instead of fresh and used only about 1 1/2 teaspoons and it was perfect. Fabulous recipe - great flavor! Read More
(18)