Open Faced Italian Frittata

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Open Faced Italian Frittata

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



  • 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. In an oven proof sauté pan over medium heat add in 1 teaspoon of olive oil then ground turkey or sausage (casings removed).


  2. 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.

  3. 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.

  4. 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

    Note: 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

Comments (1)

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