Anchovy Frittata Recipe
Print Recipe

Baked Anchovy Frittata with Tomatoes

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2



  • 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.


Do not exaggerate with salt in the eggs. Anchovies are already salty enough and you risk the over-salting.