Photo: Sam Loyd
Tuscan Frittata Affogata
10 ingredients
openrecipes
Topped with tomato sauce and melted mozzarella cheese, this frittata affogata (“drowned frittata” in Italian) makes an outstanding brunch dish.
Estimated Nutrition (whole recipe, rough)
741
Calories
50g
Protein
49g
Fat
24g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 eggs
- 1/2 cup grated pecorino romano cheese
- Salt and freshly ground pepper, to taste
- 2 Tbs. plus 1 tsp. olive oil
- 8 oz. mild Italian sausage, casings removed
- 1 small yellow onion, cut into 1/4-inch slices
- 1 red bell pepper, seeded and cut into 1/4-inch slices
- 1 cup tomato sauce
- 6 oz. fresh mozzarella cheese, sliced
- 6 to 8 fresh basil leaves, thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes