Frittata Alle Erbette (Baked Herb Omelette)
Deborah Lo Scalzo
Ingredients30 m servings 309
- Preheat oven to 400 degrees F (200 degrees C). Grease a round baking dish with olive oil and line with parchment paper.
- Beat eggs in a bowl until frothy; add milk, basil, rosemary, mint, thyme, salt, and pepper and mix well. Mix honey and lemon zest into Greek yogurt. Stir yogurt mixture and Scamorza cheese into eggs. Pour egg mixture into the prepared baking dish and top with Parmesan cheese.
- Bake in the preheated oven until set in the center, about 15 minutes.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 309 calories; 21.8 6.2 21.9 321 459 Full nutrition
ReviewsRead all reviews 5
I made this tonight with fresh eggs from a friend's hens and fresh herbs from my garden. I followed the recipe exactly, except for substituting mozzarella for the scamorza. It was the best thin...
Excellent recipe that I will make again. I didn't have any scamorza on hand, strangely enough, so I used a bag of grated mixed Italian cheeses and it was great. I also topped it with finely sli...
I could not find Scamorza cheese so I substituted with Mozzarella. I left out the mint and honey, and added in some tomatoes, asparagus, and baby bella mushrooms! This was amazingly good, you ...
I also added cooked red onions, red peppers, garlic and spinach to make more of a veggie frittata. Used cheese I had which was shredded mozarella & cheddar. I didn't put in the mint. I put m...