Margherita Frittata

This Margherita Frittata is a deliciously fresh take on classic Italian flavors that’s perfect for breakfast, brunch, or a light dinner. Inspired by the simple yet vibrant Margherita pizza, it features tender zucchini, fragrant fresh basil, and sweet tomatoes—all baked into fluffy, protein-packed eggs. It’s a dairy-free recipe but easily adaptable if you love melty mozzarella.

What I love most about this recipe is how quick and versatile it is. A little sauté brings out the golden, savory sweetness of the zucchini and chives, while salting the tomatoes before baking helps prevent sogginess, keeping each bite just right. Adding fresh basil after baking gives the frittata a bright, aromatic finish that’s pure sunshine on a plate.

Whether you’re meal prepping for the week or need a show-stopping dish for guests, this frittata fits the bill. Serve it warm with a crisp salad or sliced avocado for a wholesome meal that feels like a little taste of Italy at home.

Margherita Frittata

Ingredients

  • 7 whole organic pasture-raised eggs
  • 1 cup organic liquid egg whites
  • 2 small zucchini, chopped
  • 2 tbsp chopped chives
  • 1 tbsp avocado oil
  • 1 large tomato, sliced into rounds
  • A few handfuls fresh basil leaves (plus extra to garnish)
  • 1 tbsp chopped fresh basil (for egg mixture)
  • Salt & pepper to taste
  • Optional: pinch of garlic powder or dried oregano
  • Optional: dairy-free or regular mozzarella, if tolerated

Instructions

  1. Preheat oven to 350°F.
  2. Lay tomato slices on a paper towel, lightly salt, and let sit for 5–10 minutes to draw out moisture and prevent sogginess.
  3. Heat avocado oil in an oven-safe skillet (cast iron preferred) over medium heat.
  4. Add chopped zucchini and chives. Sauté until golden and softened to develop flavor.
  5. In a bowl, whisk together eggs, egg whites, salt, pepper, optional garlic powder or oregano, and 1 tbsp chopped fresh basil.
  6. Pour egg mixture over sautéed veggies in the skillet. Gently swirl to distribute evenly.
  7. Add a few fresh basil leaves to the mixture (they will darken as they bake).
  8. Once the egg firms up a bit, pat tomato slices dry again, then layer them gently on top of the frittata.
  9. Transfer to the oven and bake for about 30 minutes, or until the center is set.
  10. Optional: Broil for the last 3–5 minutes if you like a golden, crispy top.
  11. Remove from oven and let cool slightly. Garnish with extra fresh basil leaves before serving.