If you’re short on time AND on ingredients frittata can be a life saver.
Translated from Italian frittata literally means “fried”. Fried eggs that is.
But not only that. Frittata is like pasta, if you change the condiments you’ll have a different dish every single time.
If you think about it, there are at least a dozen of other reason to love on this classic Italian dish.
- Universal for breakfast, lunch or dinner. Cut in triangles you can serve it even as an appetizer at your next BBQ party.
- Ready at the table in less than 30 minutes.
- Frittata is a great way to use leftovers and have a “zero-waste” kitchen.
- Requires very few ingredients that you ALWAYS have in the fridge or in the pantry.
- If you change the filling you’ll have a different dish and different taste every time you make it.
- Rich in protein and low in carbohydrates.
Classic Italian frittata is cooked on a stove top. It might a bit challenging to flip it without breaking.
But this oven-baked frittata is 100% foolproof.
If you have a couple of fresh tomatoes and a can of anchovy in the pantry you’re good to go.
But if you don’t have fresh tomatoes you can use the canned ones equally successful.
Note: the best anchovies are of course those in pure olive oil. But if you find one in a mix of olive and vegetable oil feel free to use those as well.
The only advice would be to pay attention to the package. I prefer to buy anchovies in a glass bottle as you see exactly what you’re buying and avoid a nasty surprise if you open the can and find mashed fish inside.
There you have it, tips and tricks.
Now, on to the recipe 🙂
Baked Anchovy Frittata with Tomatoes
- 4 eggs
- 8 anchovy fillets in oil
- 2 large tomatoes / or ½ cup diced tomatoes
- 3 garlic cloves
- Handful fresh parsley (chopped)
- Extra virgin olive oil
- Salt pepper to taste
- Pepperoncino (optional)
In a skillet pan add olive oil and garlic cloves crushed with a flat side of the knife.
If you prefer a stronger garlic taste, chop it finely.
Let simmer for a minute or two without letting the garlic burn.
Add fresh tomatoes previously washed, cleaned from the seeds and cut in small cubes.
As an alternative add ½ cup diced tomatoes from the can.
Let tomatoes cook until soft.
Beat eggs with a pinch of salt and chopped parsley.
Pour the eggs over the garlic tomato mix. In a minute, remove excess oil (or salt) from the anchovies and place them over frittata going around the clock.
Place frittata in a preheated to 375F oven for 10-15 minutes to finish cooking.
Grind some pepper and garnish with fresh parsley.