Italian Breakfast Frittata

Serves: 4
Total Calories: 485


2 tablespoons olive oil
1/2 cup onion, minced fine
2 leaves basil, minced
1 (16-ounce) can diced tomato, drained or 4 Roma tomatoes
8 large eggs
1/2 cup ricotta cheese or small curd cottage cheese
1/4 cup gratted Parmesan cheese
2 tablespoons butter or margarine
1 sprig fresh parsley, minced
salt and pepper


In a skillet brown the onion in the olive oil until golden brown, add the basil and tomatoes, and cook for 5 minutes over medium heat. With a wire whisk beat well the eggs, adding the Ricotta cheese and Parmesan cheese. While preparing this recipe, preheat the DO over 5-6 briquets and load the lid with 20-24 briquets. Melt the butter in the Dutch oven and pour the egg mixture in the DO.

NOTE: The DO should be hot enough that a couple drops of the egg mixture will sizzle. Spoon the onion, basil, and tomato mixture over the eggs and place the DO in the firepan over the 5-6 briquets. Put the pre-heated lid on and bake for 15-20 minutes. Every few minutes give the DO a quarter turn to evenly brown the bottom. The eggs will be well set when done. Serve in wedges and garnish with minced parsley.

Nutritional Facts:

Serves: 4
Total Calories: 485
Calories from Fat: 186

This Italian Breakfast Frittata recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.

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