The ways to cook and serve eggs are endless; it makes the perfect breakfast or brunch food that is packed with protein. Whenever I am in a pinch, I raid my pantry and fridge to find different ways to liven up my usual egg recipes. This recipe uses flavorful bruschetta, feta, and fresh basil to bring these eggs to life. All made in one frying pan and finished in the oven, clean up is a breeze as well. Serve this delicious easy healthy bruschetta feta frittata with a side of your favorite breakfast sausage or bacon, or alongside a mixed green salad for brunch. Either way, it’s sure to please.
What is a frittata?
According to allrecipes.com, it “is an Italian egg dish where the eggs are mixed with the ingredients and not folded in as a filling, like in an omelet. Egg frittata is cooked slowly in a frying pan and then either flipped or finished under the broiler in the oven.” Similar to an egg bake, a frittata does not have any cream mixed into it, and is similar to an omelet except the ingredients are added right to the egg mixture. It is firmer in texture and consistency than my egg bakes, which can be spongier in texture as a result of the addition of yogurt or cottage cheese.
You might also enjoy these egg bakes with similar flavor profiles:
Italian Egg Bake with Prosciutto and Vegetables
Light Caramelized Onion and Spinach Crustless Quiche
What you’ll need to make this easy healthy bruschetta feta frittata
This recipe is so easy to make with just a handful of ingredients, but it packs a punch!
- eggs
- to make this recipe easier, I use a carton of liquid eggs (not egg whites)
- I used these, which were delicious: Delicious Pasture-Raised Liquid Whole Eggs – Vital Farms
- shallots
- garlic
- bruschetta
- for this recipe, I used a jarred bruschetta, which added a ton of flavor and tasty olive oil to round out the recipe and prevent the frittata from sticking to the pan
- this is the one I used: Tomato Bruschetta (9.88 oz. Jar) | DeLallo
- fat free feta
- fresh basil
- salt and pepper
How to make this easy frittata
To make this easy frittata, you’ll only need one pan and a couple of minutes to prepare; this couldn’t be easier! Start out by adding olive oil spray to an oven-proof skillet (stainless works well here). In the meantime, slice the shallots and mince the garlic. Add the shallots to the pan and cook them for about 5 minutes over medium heat, or until tender and slightly caramelized. Next, add the minced garlic and cook for 1-2 minutes or until just fragrant. Then, add the bruschetta to the pan and combine with the other ingredients for just a few minutes. Finally, pour in the liquid eggs, season with salt and pepper, and top with the feta and basil. Cook the frittata for a about 5 minutes, or until partially set up. Finish the frittata in the oven at 350 for about 15 minutes.
Slice the frittata once cooled into four equal pieces.

Easy Healthy Bruschetta Feta Frittata
Equipment
- oven proof stainless steel skillet
Ingredients
- 2 shallots, sliced
- 2 cloves garlic, minced
- olive oil spray
- 1/3 cup bruschetta, jarred; used: Delallo Brand
- 2 cups liquid eggs, used: Vital Farms
- 1 oz fat free feta
- salt and pepper shakers, to taste
- 1 tbsp basil, fresh, chopped
Instructions
- Preheat the oven to 350F.
- In the meantime, add olive oil spray to an oven-proof stainless steel skillet.
- Thinly slice the shallots and mince the garlic.
- Add the shallots to the pan with the olive oil spray, and saute for about 5 minutes over medium heat, or until tender and slightly caramelized.
- Add the minced garlic and cook for an additional 1-2 minutes or until the garlic is just fragrant.
- Add the bruschetta to the pan, and stir to combine with the other ingredients. Simmer for a couple of minutes.
- Add the eggs to the pan, and season with salt and pepper to taste.
- Sprinkle the feta on top, and the chopped basil.
- Do not touch the eggs; cool them this way for 5 minutes or until they begin to set up (the center will still be runny).
- Finish cooking the frittata in the oven for 15 minutes.
I have my own hens, not buying liquid eggs. How many ehole fresh eggs will I need? Sounds delicious, anxious to try it! Thank you
I had egg whites I needed to finish up today when I made this…I simply measured out the remaining egg whites and added 5 whole eggs till I reached about 2 cups of eggs per the recipe…worked great! So by that math (I had a cup of egg whites) maybe about 10 whole eggs? Hope that helps!
Eight whole eggs as one large egg measures 1/4 cup.
Just made this with a few minor tweaks based on what I had available. It’s delicious. We loved it.
T
Easy to make and delicious!
Very yummy and easy to make!