Thank you for the feedback ๐Ÿ™‚

I know from all your feedback that you have been enjoying this “Breakfasts Week”! I am delighted to know that many of you are going to be preparing recipes from this website for your Friday Family Breakfast this weekend ๐Ÿ™‚ I look forward to hearing all about how the recipes turned out, and the feedback you all got from your guests. Today’s recipe is a little different from those I have been posting all week. With the breakfast week, I wanted you to get a feel of Middle Eastern Cuisine with best loved Arabic cuisine recipes. Today, I remain close by this region, and from the Mediterranean with this Italian Recipe, which I am sure you will love.

Frittatas are very much like omelets, except they are cooked to set in the oven or by the steam generated under a lid. Like omelets, they include vegetables, cream or milk, and cheese. The choice of vegetables is totally yours, so you can choose any that you like, and the same applies to all the additions, including the type of cheese, olives, meats…etc. Frittatas and omelets are great for using any leftover vegetables too.

I love Frittatas and find that they make a delicious and delightful breakfast option. I personally like going for individual portions,ย it allows me different set up options on the table. Depending on the overall fee you are after, you can either go as is in the big old cast iron skillet, or in these mini portions. All you need to do to create omelets and frittatas in individual portions is a muffin tin, sprayed with a little oil or brushed with a little butter!


  • 8 large eggs
  • 1 tbsp fresh basil, chopped
  • 1 tbsp fresh sage, chopped or 1 tsp DS Dried Sage (rub between fingers to release aromas)
  • 1/4 cup grated parmesan cheese
  • 1 cup grated zucchini
  • 1 small onion, chopped
  • 12 DS Organic Kalamata Olives, pitted
  • 3 tbsp light cream
  • 1/2 cup cubed soft bread (your favourite bread)
  • Salt & Black pepper to taste
  • 1 tbsp DS Premium Organic Extra Virgin Olive Oil

In a large bowl, place all ingredients, except onions and bread. Beat all to incorporate.

Add the bread and push inside the mixture to get soaked.

If going for individual portions, grease the muffin holes and set aside.

In a skillet, sprinkle olive oil, add the onions and sweat over high heat until soft, but not browned.

Remove from heat, add to the egg mixture and mix to incorporate.

If you are cooking the Frittata in the skillet, then pour the egg mixture, and cook on stovetop until the almost set, you can then cover with a lid and cook over low heat, until the top has totally set.

Garnish with chopped fresh herbs and drizzle with olive oil. Serve hot.

If you are going for the muffin tin,

Divide the egg mixture among the holes, and bake in 350F-180C oven for about 15-18 minutes.

The eggs should be set and no juices remain.

Turn the frittatas and arrange them on serving platter.

Garnish with herbs and serve them hot.


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