Easy breakfast frittata recipe made in the oven. Herbs loaded, very flavorful frittata made with just a handful of ingredients.
This is the Egyptian version of the famous Italian frittata, this dish is called Egga. Caramelized onions, eggs, herbs, flour and tomato are combined to make this unforgettable dish. Bake in a pie pan, muffin tin or Pyrex baking dish.
Frittata or Egga dish is very popular in Egypt, it is as popular as ful, everybody eats it poor or rich, although I highly doubt that the poor are able to afford it anymore as egg prices skyrocketed recently.
I remember that I hated this dish when I was little, whenever my mom made it, I just turn my head away and refuse to eat no matter how she tried to convince me. So I was very hesitant to try making this dish as I was almost sure it will go to a waste and nobody will eat from it. Luckily, this did not happen.
The reason I hated the egga dish before was that, it had that bitter taste that I could not tolerate, a friend of mine suggested that this might be to over sauteed onions. May be mom browned the onions- as my late father liked everything deeply fried- to the extent that it gave this bitter taste to the whole dish. So, I only sauteed my onions until they were light golden and to my surprise I did not get that taste anymore.
Frittata Recipe FAQs
What is the difference between an omelet and a frittata?
Frittatas are usually started stove top and then finished in the oven. When making frittata, vegetables are folded with the eggs rather than in the middle in an omelette. Also Omelettes are usually made single serve while frittatas are meant for many people
Is frittata good for you?
Frittata is packed with protein and vegetables, it has 3 tablespoons of flour though. I f you would like yours without the flour then feel free to add one or a combination of mozzarella cheese, heavy cream, half-and-half, almond flour.
What are the ingredients in a frittata?
For this dish you saute a lot of onions and then wait for it to cool down then add eggs, chopped herbs, flour, baking powder then season well and pop in the oven for about 30 minutes, let it cool down and serve.
Egyptian Frittata Notes
- My mom , and most of the moms in Egypt, used to make this dish greener than how I made it, but I was afraid that my kids will not touch it if it is greener than this, and I was positive that if I made it greener, probably my youngest will ask ” is this the green eggs and ham of Dr. Suess ?!!!” :/. So to be safe I decreased the amount of herbs by almost 50%, so if you want the authentic Green egga, feel free to double the herbs.
- Feel free to use whatever herbs you have but cilantro is essential. Some people do not use dill, others do not use parsley or use more/less of a certain herb . I also added some cubed tomatoes just to give this dish some color, but this is not authentic. Next time I am going to try adding some bell pepper as well, I bet this will give it a nice taste and smell.
- You can serve this frittata warm, room temperature and sometimes cold. I do not like mine cold from the fridge, for us it should be at least room temperature.
Frittata step by step
- Saute onions on medium-high heat until it is lightly caramelized and golden brown
- Put the onion in a bowl, set aside and let it cool down completely.
- Add eggs over the onion and mix.
- Now add all the other ingredients, fresh herbs, spices, flour and baking powder.
- Mix everything well.
- Pour the mixture in a well-buttered pie pan/ muffin tin or a baking dish. Bake in a 350F oven for 30 minutes until totally done.
You may need
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To make this frittata in a muffin tin, you need to butter the tins very well, this muffin tin is great, you do not even need to butter it.
Other Egyptian breakfasts we love
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A breakfast Frittata is an easy, fast and hearty egg dish that is loaded with herbs and perfect for just about any meal. Beat the eggs with some herbs, flour, onions and season with salt and pepper then bake in the oven. The result will be a dish that hovers between quiche and omelet.
- ⅓ cup oil.
- 2 ½ cup onion coarsely diced, about 2 medium onions.
- 7 large eggs.
- 1 cup fresh cilantro chopped.*
- ½ cup parsley chopped.*
- 1 Tablespoon dill chopped.*
- 3 Tablespoon flour.
- ½ teaspoon Baking Powder.
- Salt and black pepper.
- Optional : 1 medium tomato diced
- In a pan over medium heat, saute the onion until it reaches light golden color.
- Let it cool down completely.
- Add all other ingredient to the onion and mix well.
- Pour in a well prepared oven dish.
- Pop in a 325F oven and bake until done.
- It is done when a toothpick inserted in the center comes out clean.
- Let it cool down and enjoy.
Such an easy breakfast/brunch recipe. I’ve made it several times for guests. Everyone raves about it, and impressed that it has no cheese, it is so healthy, so flavorful. I used all 3 fresh greens, dill, parsley, cilantro. I raved about your website! Thx again, your recipes are impressive, and they never fail!
Thak you so much Maria for your comment, I am so happy you liked it.
It sure beats plain Egyptian Egga, which is how my husband makes it. I have varied it using cooked chicken with dill and tarragon too. Just made pitta and making "frittata" for light supper tonight with sweet peppers and mushrooms as well as onion and tomato. Love your recipes Amira. Western twists on old fashioned Egyptian recipes saves the boredom settling in.
Thank you Maryam for your sweet comment, yes I agree with you we need to make some twists to get out of boredom especially these day. Stay safe and healthy.
This was delicious, my dad loved it
Thanks Beck, I am happy your dad loved it.
I enjoy your site so much I'm recommending my daughter and adding some of your recipes to her scrapbook cookbook. Thanks for making new memories in the kitchen. Tammy
Tammy, thank you so much for your sweet comment. I am happy that you like what you see here.