Frittata Pan Bagnat Style
An elegant Provençal brunch idea inspired by the classic Niçoise Pan Bagnat — a sandwich filled with eggs, tuna, artichokes, and tomatoes. This recipe transforms those flavors into a deliciously fluffy and airy frittata, crispy on top and tender in the center.
Enjoy this Pan Bagnat–style frittata
A delicious recipe inspired by the South of France and Mediterranean flavors.
Canadian eggs, marinated vegetables, anchovies, and olives come together in a simple, colorful, and flavorful dish. Perfect for brunch, lunch, or a summer picnic.
I add a crispy topping with black olives (roasted in the oven until crunchy)
This recipe combines two classics: Italian frittata and the Niçoise pan bagnat.
Why make this recipe?
This recipe combines two classics: Italian frittata and the Niçoise pan bagnat.
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Easy: Ready in under 30 minutes with no complicated techniques.
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Versatile: Delicious hot, warm, or cold.
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Balanced: Packed with protein from eggs and healthy fats from olive oil and anchovies.
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Perfect to go: Great for picnics, office meals, or quick lunches.
Bonus: It’s a fantastic way to showcase marinated pantry veggies.
In a large bowl, beat the eggs with salt and pepper.
Heat a skillet and sauté the shallots for 2-3 minutes until soft. Add the cherry tomatoes, artichokes, red peppers, anchovies, and garlic (if using). Cook another 2 minutes until the tomatoes release their juices.
Pour the beaten eggs over the veggies in the skillet and let cook gently until small bubbles form around the edges. Sprinkle the bread crumbs and black olives on top. Drizzle with olive oil and place under the broiler for 2 to 4 minutes, until the top is golden and crispy.
Serve in wedges, garnished with fresh parsley and a dollop of Greek yogurt.
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