Tri-Color Frittata


Frittata is the omelette’s Italian cousin: just like the omelette, it can be a great vehicle for using up any leftovers you happen to have around (even cooked pasta!), but it’s quicker and easier to make.

It tastes great warm or cold, and once cut into wedges it is easily transportable, which is why  in Italy it’s common to take a wedge to work for lunch. Of course it works just as well on your day off, whether you are having a picnic or hitting the beach. Frittatas are usually cooked on the stovetop, but if you dread the flip… feel free to bake yours in a regular oven! They are really quite foolproof, not to mention a quick, easy and inexpensive way to add some protein to any vegetables you have in your fridge and make them into a meal.

In Italy, we don’t usually serve frittatas for breakfast, but at either lunch or dinner. They can be a main course at a light meal, or an appetizer before several other courses. While Italians in general love this kind of food, Italian Jews are particularly fond of them because eggs are “parve”/ neutral, and can be consumed with either dairy or meat (incidentally, frittatas were probably introduced by the Jews exiled from Spain and Portugal, who also brought much more complex egg preparations, especially desserts).

Such a traditional Italian recipe deserved an Italian color theme, which is why we are going with green, white and red.


8 eggs

2 green peppers

1 leek

2 tomatoes or one small basket cherry tomatoes

½ cup diced mozzarella or feta cheese

2-3 tablespoons olive oil

2 tablespoons milk

1 handful flat leaf parsley

Salt and pepper to taste


Cooking Directions

Slice the leek thinly. Seed the peppers and dice them, or cut them into thin strips. Seed the tomatoes and dice them (if using cherry tomatoes, cut them in half).  Mince the parsley, discarding the stems.

Heat the oil in a non-stick skillet. When the oil is hot, add the leeks and the peppers and saute’ until soft (about 3-4 minutes). In a bowl, slightly beat the eggs with 2 tbs of milk, salt and pepper. Combine with the diced tomatoes, the parsley, and the diced cheese.

Pour the egg mixture into the skillet over the peppers. Allow  thbottom of the frittata to cook, using a spatula to lift the sides to allow more liquid to run under. When the bottom is cooked, carefully flip the frittata with the help of a platter, and cook the other side.

If using an oven-proof skillet, you can also transfer the pan into the oven and cook the top under the broiler for a few minutes, to avoid flipping.

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  1. So, so good, frittatas. They are my go-to dish for Break-the-Fast and also for brunch company. Also when there’s leftovers. You are absolutely right. And your version here is so colorful. Bravo!

  2. rapida e molto gustosa

  3. Jody Steinberg says:

    I frequently make frittatas without flipping them by cooking them, covered, at a very low temperature on top of the stove once the eggs have been added.

  4. i love frittatas! theyre so versatile…great recipe!

  5. I prefer frittata for lunch or dinner too, I love the colors in this one.

  6. You take the prettiest pictures. Fritatas are a great go to for any meal! Yours look delic!

  7. I love fritattas but always forget about them when thinking of things to do with all our eggs from the chickens. Thanks for the beautiful reminder.

  8. I do fear the flip! I cook mine on the stovetop until its halfway cooked, then pop it in the oven to finish it off.

  9. I love the history and the idea behind this recipe! Its lovely, simple, and a fantastic way to try new ingredients!

  10. Thank you for inspiring me! I have included this recipe in my August Roundup. Please stop by and let me know what you think of the post.

  11. lovely recipe! i love frittata and this looks like a bright, colorful, delicious one


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