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Margherita Frittata

This fluffy, yummy Margherita Frittata can be served up during any time of day! Enjoy with your favorite Toufayan Pita. Recipe courtesy of
Click here for a video tutorial!

Margherita Frittata

 2 tbsp olive oil
 6 cloves of garlic, minced
 1 pita bread (I recommend the sweet onion), cut into 1/2 inch cubes
 2 tbsp tomato ketchup
 2 tsp Italian seasonings
 6 eggs, beaten
 1/3 cup Greek-style plain yogurt
 1/3 cup rated Parmesan cheese
 1 tsp kosher salt
 1/2 tsp black pepper
 2 tsp prepared basil pesto
 1 tbsp shopped fresh parsley
 1 tsp fresh tarragon, chopped
 1/3 cup ricotta cheese

Preheat the oven to 450°.


In an ovenproof 10" non-stick skillet, heat the olive oil over medium heat. Add the garlic and saute until you can smell it. Do not brown.


While the garlic is cooking, mix the Italian seasonings, the ketchup and the cubed pita in a large bowl. Pour onto a baking pan and toast for 5 minutes. Remove to cool.


In the same bowl as you mixed the pita cubes, whisk the eggs with the yogurt until there are no white specks. To the eggs, add the Parmesan cheese, salt, black pepper, pesto, parsley and the tarragon.


Pour the egg mixture into the skillet with the garlic and sprinkle the toasted pita evenly over the eggs. Cook on the stove for 2 minutes, or until you see the edges start to set.


Remove the skillet from the heat and using a spoon, place six dollops of ricotta evenly spaced and not touching into the egg mixture. Place the skillet into the oven and bake for 12-14 minutes. The eggs should shimmy slightly but not firm. It will continue to cook off heat.


Portion and serve.

Nutrition Facts

Serving Size 6 Servings