Main Italian

Everything you love about puttanesca – in a frittata

Name: Easy puttanesca frittata recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Cuisine: /italian
Ingredients: 40.00 ml extra virgin olive oil; 5 garlic cloves, thinly sliced; 1 large red onion, halved, sliced; 2 finely chopped anchovies, plus 10 extra anchovies, to decorate; 1/2 tsp dried oregano, plus extra, to sprinkle; Pinch chilli flakes; 400g cherry tomatoes, halved; 6 large eggs; 125ml thickened cream; 2 tsp baby capers; 40g olive; Oregano leaves, to sprinkle; Salad leaves, to serve (optional)

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by Lucy Nunes

Delicious Team

Mar 24, 2026

A frittata is such an easy dish to put together, and makes a great base to which you can add your favourite ingredients. Here, we’ve gone Italian, with classic puttanesca heroes such as olives, tomatoes, capers, garlic, a hint of chilli and the infamous (you either love ‘em or you hate ‘em) anchovies.

You’ll need a 21cm x 26cm baking dish or shallow cast-iron pan for this recipe (see recipe notes).

2 tbs extra virgin olive oil
5 garlic cloves, thinly sliced
1 large red onion, halved, sliced
2 finely chopped anchovies, plus 10 extra anchovies, to decorate
1/2 tsp dried oregano, plus extra, to sprinkle
Pinch chilli flakes
400g cherry tomatoes, halved
6 large eggs
1/2 cup (125ml) thickened cream
2 tsp baby capers
1/4 cup (40g) pitted kalamata olives, halved
Oregano leaves, to sprinkle
Salad leaves, to serve (optional)

Method

1.

Preheat oven to 200°C/180°C fan-forced.
2.

Heat the oil in a large frypan over medium heat. Add garlic and cook for 1-2 minutes, until golden. Set aside with a slotted spoon. Add onion, chopped anchovies, oregano, chilli and half the tomatoes and cook for 6-7 minutes, stirring often, until onion and tomato are softened. Transfer to a 21cm x 26cm baking dish.
3.

Whisk eggs and cream in a medium bowl and season to taste. Pour into the baking dish with the tomato mixture. Add the remaining tomatoes. Sprinkle with capers, olives and the reserved garlic. Arrange whole anchovies on top. Season with salt flakes and freshly ground black pepper and sprinkle with extra oregano. Bake for 15-20 minutes, until edges are golden and puffy and the centre has set. Switch the oven to grill and cook for 2 minutes for a bit more colour. Stand for at least 15 minutes.
4.

Serve warm or at room temperature scattered with fresh oregano leaves and salad leaves, if using.

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Recipe Notes

You can either start off cooking the frittata in a frypan and transfer to a baking dish to finish cooking in the oven, or if you have a shallow cast-iron pan of similar size, cook the garlic, onion, anchovies, oregano, chilli and tomatoes in that, then add the egg mixture and other ingredients and transfer straight to the oven. That way you’ll avoid having to wash up an extra dish!

Leftovers will last in an airtight container in the fridge for up to 5 days. They’re great for lunchboxes.