Sicilian Frittata

Sicilian Frittata

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Terri Walker


This Italian style frittata features a winning blend of flavors that work well for Sunday brunch.


★★★★★ 1 vote

15 Min
35 Min


  • 2 medium
    potatoes, peeled and thinly sliced
  • 2 Tbsp
    olive or cooking oil
  • 1/2 c
    white or yellow onion, chopped
  • 1/4 c
    green bell pepper, finely chopped
  • 1 clove
    garlic, minced
  • 2 c
    fresh broccoli, rinsed and chopped
  • 6
  • 1/4 c
    parmesan cheese, finely grated
  • 1/4 c
  • 1/2 tsp
    dried basil, crushed
  • 1/2 tsp
  • 1/8 - 1/4 tsp
    black pepper, ground
  • 1/2 c
    monterey jack cheese, shredded

How to Make Sicilian Frittata


  1. In a ten inch skillet cook the potatoes uncovered in hot oil for ten minutes or until just tender turning occasionally.
  2. Add the onion, green pepper, and garlic. Cook 3-5 minutes or just until the onion is tender.
  3. Add the broccoli and reduce the heat. Cook covered for five minutes.
  4. Beat together the eggs, Parmesan cheese, water, basil, salt and black pepper. Pour this over the vegetables and cook covered over low heat for ten to fifteen minutes, or until the eggs are set. Gently invert onto a serving platter if desired.
  5. Sprinkle with Monterrey Jack cheese then cover and let stand for five minutes. Makes 4-6 servings.

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