An easy recipe for a delicious basil frittata. Excellent for brunch, and leftovers make a wonderful low carb breakfast or snack.
This simple, easy-to-make basil frittata makes a festive, healthy brunch dish. It’s also very good as a vegetarian dinner when served with a salad.
I love making frittatas for brunch (this chorizo frittata is another one that I make quite often). Brunch is often such a minefield of sugary, high-carb items. It’s good to have at least one reliable, tasty low carb option, and this basil frittata fits the bill.
I often make this basil frittata the day before, allow it to cool, slice and refrigerate. The next morning, I gently reheat the slices in a low oven.
You can also serve this frittata at room temperature, and I’ve been known to grab a slice and eat it cold – excellent too!
Leftovers keep well for several days, and make a great quick breakfast or snack.
- 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 shredded Parmesan cheese
- 1 teaspoon olive oil for pan
- Preheat 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 30 minutes, until golden brown and puffy and a knife inserted in center comes out clean. Cut into 8 triangles and serve.