Frittata Alle Erbette (Baked Herb Omelette)

Rating: 4.57 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This baked omelette is quick, easy and a great summer dish. Scamorza cheese is an Italian cheese similar to mozzarella, that's harder and has more flavor. You can use mozzarella or a semi-hard cheese instead. This omelette would go well with a side dish like cherry tomato and anchovy salad.

By Deborah Lo Scalzo

Gallery

Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Nutrition Info
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Grease a round baking dish with olive oil and line with parchment paper.

    Advertisement

  • 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.

Nutrition Facts

Per Serving:
309 calories; protein 21.9g; carbohydrates 6.2g; fat 21.8g; cholesterol 320.8mg; sodium 459.3mg. Full Nutrition
Advertisement

Reviews (7)

Read More Reviews
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Elizabeth Duran Gessner
Rating: 5 stars
06/28/2017
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 sliced sage leaves since all the herbs were from my own garden and I had some lovely sage growing. Read More
Helpful
(3)
PANTALONE
Rating: 5 stars
08/04/2017
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 thing I have eaten in a long time and possibly the most delicious meal I have ever cooked. Light but filling the eggs fluff up like a souffle and the combination of the herbs is beautiful. It even smells fantastic. Many thanks for sharing this incredible recipe. Read More
Helpful
(3)
Ms. Chef Esh
Allstar
Rating: 4 stars
07/23/2016
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 can add whatever you like to this recipe! The fresh herbs make the dish! Read More
Helpful
(1)
Advertisement
Jj
Rating: 5 stars
10/06/2018
Excellent recipe! I added chopped ham onion and broccoli (which I cooked slightly first) Very easy to make very flavorful. Will definitely add this to my rotation. I did not use the lemon juice in the yogurt only the honey. You could add virtually any of your favorite herbs meats veggies. Read More
retteachCA
Rating: 5 stars
12/28/2019
Do not omit lemon. Made the dish special. Definitely will make again. Read More
Elaine Swope
Rating: 4 stars
10/04/2019
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 mine in a pie plate and it took close to 50 mins. in preheated oven. It did puff up nicely - over 2" and edges were browned, so it looked nice. Greek yogurt gave a nice texture and all my guests loved it. I didn't have honey so I used agave and I didn't care for the sweet taste at all - would leave it out next time. Just give it more time! Read More
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 10/27/2021