Italian-Style Frittata with Marinara Sauce


Eggs are just a ridiculously versatile food.  Throw ’em in a cake and they bind everything together. Chuck ’em in some boiling water and they are a perfect protein rich snack. Whip ’em up and they make a light, yet filling meal for any time of day.

Though I much prefer the richness of a quiche (mainly because it involves pie crust and there ain’t many things better in the world that a good flaky pastry), some days I really crave the healthy simplicity of a frittata.

We had this for dinner tonight, combined with a butternut squash soup.  It was a veritable vegetarian feast!  And since I cut the frittata servings into familiar “pizza” type slices, my kid didn’t even blink an eye as he downed two helpings!

Feel free to serve this plain; the sauce was just some leftovers from pizza night that I had in my fridge.  The flavors worked well, though, so the recipe is included.

italian frittata

Italian-Style Frittata with Marinara Sauce


6 eggs, beaten until lemon colored

1 Tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

1 large white potato, peeled and boiled until soft

1 green pepper, diced

1 yellow pepper, diced

1/2 cup mushrooms, sliced

1 tsp Italian-style seasoning

salt and pepper to taste

1/2 cup parmesan cheese

marinara sauce to garnish (recipe follows)


1. In a large oven-proof frying pan, combine olive oil, onion and garlic over medium-high heat.  Cook until fragrant.

2. Add the peppers and mushrooms, cooking another 5 minutes or until the pepper start to soften. Toss in potatoes and seasoning; continue to cook for another 3-5 minutes.

3.  Pour whisked eggs evenly over top of the veg and cook for another few minutes.

4.  Turn on the broiler (grill).  Once the egg is starting to set on the bottom and sides of the pan, place it under the broiler.

5. Keep an eye on it!  Remove from the over when the top is set.

6. Sprinkle cheese over top and return to the broiler.  Cook until the cheese is melted and starting to brown.

7. Remove from the oven and let stand for at least 5 minutes. Cut and serve with marinara sauce.


frittata with marinara

Marinara Sauce


1 Tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

1 green pepper

1 (14 oz./400g) can of tomatoes, diced

1 cup passata (pretty sure this is just tomato juice… ? )

1 Tbsp brown sugar

salt and pepper to taste


1. Fry onion, garlic and pepper in olive oil over medium high heat until soft.

2.  Add diced tomatoes and passata; reduce to a simmer and cook for at least 10 minutes.  Sprinkle on brown sugar, salt and pepper.  Cook another 5 minutes, taste and adjust seasoning.

3. Puree if desired.



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