Antipasto Frittata Bake
A grain free, low carb, simple, Italian inspired frittata bake.
Antipasto Frittata Bake is an easy to make, grain free, low carb dish with paleo options. I combined my favorite Italian appetizers in an egg frittata with an optional creamy cheese topping. This can be served for breakfast, lunch or dinner. This recipe is simple and crust free.
Antipasto Frittata Bake Ingredients:
- 10 salami slices (gluten free, nitrate free kind)
- 10 fresh basil leaves
- 2 tomatoes (medium sized), sliced
- ½ cup zucchini, sliced
- ¼ cup red bell pepper, chopped
- 3 tablespoon green onion, chopped
- 2 tablespoon sliced olives
- 5 eggs, beaten
- ⅛ teaspoon sea salt
- ¼ teaspoon black pepper
Top Layer (omit if paleo or dairy free):
- ⅔ cup sour cream
- ½ cup grated mozzarella cheese
- ⅓ cup grated cheddar cheese
Directions:
- Preheat oven to 375 F, and grease or oil a 9 inch pie dish. Layer these ingredients in the pie dish: salami slices, basil leaves, tomato slices, zucchini slices, and roasted red peppers.
- Sprinkle olive slices and green onion on top.
- in a medium size mixing bowl combine: eggs, salt and black pepper
- Pour egg mixture over the the ingredients in the pie dish.
- In a separate medium size mixing bowl combine: sour cream, cheddar cheese and mozzarella cheese. Mix to combine.
- Spoon small amounts of the sour cream mixture all over the top of the frittata. (no need to spread it, or cover entire frittata evenly).
- Bake for 30 to 35 minutes or more until center is firm and done.
- Remove from oven, cool slightly, slice and serve.
Nutritional Data (includes all ingredients): Servings: 6 slices, Serving Size: 1 slice, Cal: 193, Carbs: 4 g, Net Carbs: 3 g, Fiber: 1 g, Protein: 10 g, Fat: 15 g, Sugars: 1 g, Sodium: 293 mg.
*all nutritional data are estimates based on the ingredients I used*
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Antipasto Frittata Bake
Ingredients
- 10 slices salami
- 10 leaves fresh basil
- 2 tomatoes sliced, medium sized
- ½ cup zucchini sliced
- ¼ cup red bell pepper chopped
- 3 tablespoon green onion chopped
- 2 tbsps sliced olives
- 5 eggs beaten
- ⅛ teaspoon sea salt
- ¼ teaspoon black pepper
- Top Layer omit if paleo or dairy free
- ⅔ cup sour cream
- ½ cup grated mozzarella cheese
- ⅓ cup grated cheddar cheese
Instructions
- Preheat oven to 375 F, and grease or oil a 9 inch pie dish. Layer these ingredients in the pie dish: salami slices, basil leaves, tomato slices, zucchini slices, and roasted red peppers.
- Sprinkle olive slices on top.
- in a medium size mixing bowl combine: eggs, salt and black pepper
- Pour egg mixture over the the ingredients in the pie dish.
- In a separate medium size mixing bowl combine: sour cream, cheddar cheese and mozzarella cheese. Mix to combine.
- Spoon small amounts of the sour cream mixture all over the top of the frittata. (no need to spread it, or cover entire frittata evenly).
- Bake for 30 to 35 minutes or more until center is firm and done.
- Remove from oven, cool slightly, slice and serve.
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Notes
Nutrition
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Andrew says
Are you layering the ingredients in the listed order or just mixed?
Stacey says
Andrew, you can layer the ingredients, but it is not required.