This frittata is a glorious mash-up of the Spanish tortilla and a breakfast hash. It’s full of potatoes, ripe tomatoes, mushrooms, basil, and garlic for a satisfying, light breakfast that’s so healthy you can feel good about going back in for seconds.
That said, on mornings when we’re extra hungry or feeling indulgent, we like to throw a few slices of bacon or some chopped ham into the pan — and serve it with a buttery sourdough. Speaking of the pan, did we mention that this dish is a one-pan wonder? That’s a big bonus for a sleepy Sunday brunch.
More tips: Frittatas are not just for breakfast! Add a green salad and you’ve got a nice light dinner. And don’t worry about eating all those eggs. They’re full of protein and nutrients, a strong staple of a healthy Mediterranean diet.
2 Tbsp Napa Valley organic olive oil
3 Melissa's medley fingerling potatoes, thinly sliced into ?-inch rounds
1 small organic onion, chopped
2 medium shiitake mushrooms, stems removed, chopped
2 vine-ripened tomatoes, chopped
1 clove Melissa's organic garlic, minced
8 basil leaves, thinly sliced, divided
4 Organic Valley Omega-3 eggs
4 egg whites
1 Tbsp water
⅛ tsp Le Saunier de Camargue fleur de sel sea salt
¼ tsp black pepper
1 Tbsp grated Reggiano Parmesan cheese
- In a 10-inch skillet with a heatproof handle, heat 4 teaspoons olive oil over medium heat. Add the potatoes, and cook until the bottom is brown, about 3 minutes, flip and brown the second side.
- Add the onions, mushrooms, and tomatoes, and cook for 10 more minutes, until everything is very soft. Remove the skillet from heat and allow it to cool.
- Preheat the broiler.
- In a small bowl, whisk together the eggs, egg whites, water, salt, and pepper, and set it aside.
- Add the remaining 2 teaspoons oil to the pan and heat it over medium heat. Add garlic and half of the basil and cook 30 seconds.
- Smooth the vegetables into an even layer and pour eggs the eggs on top. Reduce the heat to medium-low and cook for 6 to 8 more minutes with the lid partially covering it.
- Remove the lid and sprinkle cheese evenly over the top of the frittata.
- Place the pan in the broiler for 45 to 60 seconds to finish cooking the eggs.
- Remove the pan and let it stand for 1 minute.
- Slice frittata into four pie-shaped slices and garnish with the remaining basil.