Photo of Frittata Italiana by WW

Frittata Italiana

Total Time
15 min
5 min
10 min
This is a quick, skillet version of an Italian frittata, an egg dish that usually involves time in the oven to bake up like a quiche, minus the added milk or cream. It's every bit as tasty as a traditional oven-set egg pie, and is ready in a fast 15 minutes or less. Add 1⁄2 cup drained and diced roasted red bell pepper along with the tomato for additional vegetables in the mix. This dish is delicious served hot, straight out of the skillet, but can be set aside on a platter and served at room temperature as part of a bigger breakfast, lunch, or even dinner buffet.


Olive oil

2 tsp

Regular liquid egg substitute

2½ cup(s)

Table salt

¼ tsp

Black pepper


Fresh tomato(es)

1 large, chopped

Uncooked scallion(s)

4 medium, sliced

Shredded fat free mozzarella cheese

2 cup(s)

Shredded parmesan cheese

2 Tbsp


¼ cup(s), fresh, chopped


  1. Heat the oil in a large nonstick skillet over medium heat. Add the egg substitute, salt, and pepper. Cook until the eggs are almost set, about 3 minutes, lifting the edges frequently with a heatproof rubber spatula to allow the uncooked egg to flow underneath.
  2. Sprinkle the eggs with the tomato, scallions, and mozzarella. Cover the skillet. Reduce the heat to low and cook until the cheese is melted and the eggs are set, about 3 minutes longer.
  3. Sprinkle the frittata with the Parmesan and basil. Cut into 4 wedges. Serve hot, warm, or at room temperature. Yields 1 wedge per serving.