An easy recipe for a delicious basil frittata. It’s excellent for brunch, and leftovers make a wonderful low carb breakfast or snack.
Brunch is often such a minefield of sugary items. It’s good to have at least one reliable, tasty low carb option, and this recipe fits the bill.
This simple basil frittata is my favorite frittata recipe. I love making frittatas for brunch (this chorizo frittata is another one that I make quite often). They are easy to make, filling, and leftovers are great too.
What is a frittata?
A frittata is an Italian dish made of eggs and various fillings such as meats, cheeses, and vegetables.
I usually bake my frittatas in the oven, but they can also be cooked in a cast-iron skillet on the stovetop.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Eggs: I use large eggs in most of my recipes, this one included.
Salt and pepper: I use sea salt. If using a coarse salt such as kosher salt, you can use a little more of it.
Fresh basil: Basil doesn’t keep for long in the fridge, so try to buy it no more than a day or two before you make this recipe.
Grated parmesan cheese: It’s best to use finely grated cheese and not coarsely shredded.
Olive oil for the pan: You can also use avocado oil, butter, or ghee.
How to make basil frittata
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Your first step is to whisk together the eggs, Greek yogurt, salt, and pepper. Mix them well until very smooth.
2. Now, mix in chopped fresh basil leaves and grated Parmesan.
3. Bake the frittata for 20-30 minutes (depending on your oven) in a 400F oven. That’s it! I told you this was an easy recipe!
How to serve basil frittata
Is this a make-ahead dish?
Yes! I often make it the day before, allow it to cool, then slice and refrigerate.
The next morning, I gently reheat the slices in a low oven or in the microwave. You can also serve this frittata at room temperature, and I’ve been known to grab a slice and eat it cold – excellent too!
What if I have leftovers?
Leftovers keep well in the fridge, in an airtight container, for 3-4 days. They make a great quick breakfast or snack. I love to snack on them cold! But you can also reheat them covered, in the microwave on 50% power.
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- 8 large eggs
- 1/2 cup plain Greek yogurt
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh basil leaves, chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon olive oil for pan
- Preheat the oven to 400 degrees F. Place a 9-inch baking dish in the oven.
- Whisk together the eggs, yogurt, salt, and pepper. Add the basil and cheese and mix well.
- Carefully remove the hot baking dish from the oven. Brush it with olive oil. Pour the egg mixture into the baking dish.
- Return the baking dish to the oven. Bake until golden brown and puffy and a knife inserted in center comes out clean, 20-30 minutes.
- Let rest for 5 minutes on a cooling rack, then cut into 8 triangles and serve.