Italian Frittata with Bulgur Wheat Crust and Vinaigrette Tomatoes

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Dietary: Peanut-Free, Soy-Free, Tree-Nut Free, Vegetarian, Whole Grain

In this Italian Frittata with Bulgur Wheat Crust and Vinaigrette Tomatoes the bulgur wheat becomes a very nice base for the eggs, cheese and vegetables in this dish and it puts whole grains on our plates and additional protein into meal. It also counts as a one-dish dinner and is easy to put together.

Prep: 20 min
Total Time: 50 min
Yield: 6 servings


  • 1 can (14 oz) chicken broth
  • 3/4 cup Hodgson Mill Bulgur Wheat
  • 1 1/2 cups zucchini, sliced and slices cut in half
  • 1 cup mushrooms, sliced
  • 1/2 cup red bell pepper, chopped
  • 1/4 cup onion, chopped
  • 1/2 tsp oregano
  • 1/2 tsp basil, dried
  • 6 large eggs
  • 1/3 cup milk
  • 1/4 tsp salt
  • 2 cups mozzarella, shredded
  • 1 cup tomatoes, grape tomatoes sliced
  • 2 Tbsp balsamic vinaigrette dressing


  • Pour the chicken broth into a large, 12-inch ovenproof skillet and bring to a boil over high heat.
  • Stir in bulgur and reduce heat to low.
  • Top bulgur evenly with zucchini, mushrooms, bell pepper and onion. Sprinkle oregano and basil over the vegetables. Cover and cook for 12 minutes.
  • While the bulgur mixture is cooking, in a medium-sized bowl, mix together the eggs, milk and salt. Set aside.
  • Once the bulgur mixture has cooked, stir everything around, fluffing the bulgur together with the vegetables.
  • Pour the egg mixture evenly over the top of the bulgur mixture and increase the heat to medium-low. Cover and cook for five minutes.
  • Meanwhile, slice tomatoes and mix together with the balsamic dressing. Microwave on high for 45 seconds to one minute to warm up and blend the flavors. Do not boil tomatoes.
  • After five minutes, remove cover from the frittata and sprinkle with cheese.
  • Bake, uncovered, in a 350°F oven for 5-10 minutes or until the tip of a sharp knife inserted into the center of the egg mixture comes out clean.
  • Cut the frittata into wedges and carefully lift out of the skillet with a spatula to keep the bulgur crust intact.
  • Top each serving with a generous scoop of vinaigrette tomatoes.
  • Serve immediately.