Garden Frittata with Caprese Salsa

by Melissa Rosenthal
(Vista, Ca)



  • 12 eggs
  • 1-cup milk
  • 1/2 tsp plus 1/4 salt
  • 1/4 tsp plus fresh ground black pepper
  • 2 zucchini, cut very small
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 portobello mushroom cap, chopped
  • 1/2 cup fresh basil, chopped
  • 1 tbsp each fresh oregano and Italian parsley
  • 2 tbsp extra virgin olive oil


  • 3 ripe tomatoes, diced
  • 1 cup fresh pearl mozzarella, drained
  • 1/2 cup fresh basil, chopped
  • Kosher salt and fresh black pepper to taste
  • 1 tbsp extra virgin olive oil
  • 1 tsp balsamic vinegar


    Heat oil in a large cast iron skillet. Sauté zucchini, mushroom, onion, garlic, herbs, ¼ tsp salt and a few turns of fresh black pepper. Cook until vegetables are soft. In a large bowl whip eggs, ½ tsp salt ¼ tsp pepper and milk. Stir into hot vegetable mixture. Cook on stove top for 5 minutes, stirring every minute. Then place in oven and bake at 375° for about 15 minutes or until set and firm in the center. Remove from oven; let rest for at least 10 minutes before serving.

    For salsa:

    Combine all ingredients. Allow flavors to blend for at lest one hour.

    To serve: Cut frittata in desired portion, place on a plate, and spoon salsa over warm frittata. And enjoy.

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