An easy recipe for a delicious basil frittata. It’s excellent for brunch, and leftovers make a wonderful low carb breakfast or snack.
This simple, easy-to-make basil frittata is my favorite frittata. 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, refined-carb items. It’s good to have at least one reliable, tasty low carb option, and this basil frittata fits the bill.
How to make basil frittata
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basics: whisk together eggs, Greek yogurt, salt, and pepper. Mix in chopped fresh basil leaves and shredded Parmesan. Bake 20-30 minutes (depending on your oven) in a 400F oven. That’s it!
How to serve basil frittata
Is this a make-ahead dish?
Yes! I often make this basil frittata the day before, allow it to cool, then 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!
But is this a healthy recipe? So many eggs!
Eggs are very nutritious. And for most people, the cholesterol in eggs does not raise their blood cholesterol or increase their risk of a heart attack. So if you’re healthy, current science says that eggs are OK in moderation.
What about leftovers?
Leftovers of this basil frittata keep well in the fridge, in an airtight container, for 3-4 days. They 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 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.