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Italian Frittata Recipe

Recipe by Pedro M. A. Neves

A frittata is a baked Italian egg dish filled with vegetables, cheese, and herbs that transforms simple ingredients into a satisfying main course. This golden, custardy creation is perfect for any meal—breakfast, lunch, or dinner—and comes together quickly with minimal effort. The beauty of a frittata lies in its versatility and rustic elegance.

Ingredients

• 8 large eggs
• 100 ml whole milk
• 75 g Parmigiano-Reggiano cheese, grated
• 2 tablespoons extra virgin olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 200 g fresh spinach
• 100 g diced zucchini
• 75 g diced roasted red pepper
• 30 g fresh basil, chopped
• 10 g fresh parsley, chopped
• Salt and black pepper to taste
• 30 g whole milk ricotta (optional, for creaminess)

Instructions

1. Preheat your oven to 190°C (375°F). This ensures even cooking and proper browning of the frittata.

2. In a large bowl, whisk together eggs, milk, grated Parmigiano-Reggiano, salt, pepper, basil, and parsley until fully combined and light. Set aside.

3. Heat olive oil in a 25-30 cm oven-safe skillet over medium heat. Add sliced onion and cook for 3-4 minutes until softened and translucent.

4. Add minced garlic to the skillet and sauté for 30 seconds until fragrant, then add the spinach and cook for 2 minutes, stirring occasionally, until wilted.

5. Stir in the diced zucchini and roasted red pepper, distributing them evenly throughout the skillet. Cook for 2 minutes to warm through.

6. Pour the egg mixture over the vegetables, gently stirring to distribute evenly. If using ricotta, dollop small spoonfuls across the surface before baking.

7. Place the skillet in the preheated oven and bake for 12-15 minutes until the top is set but still slightly soft in the center, with light golden browning around the edges.

8. Remove from the oven and let rest in the skillet for 2-3 minutes before slicing into 4 wedges. The residual heat will finish setting the center.

Substitutions

• Replace spinach with sautéed kale or Swiss chard for an earthier flavor and different texture
• Substitute Parmigiano-Reggiano with Pecorino Romano for a sharper, saltier profile
• Use heavy cream instead of milk for a richer, more luxurious frittata
• Replace zucchini with sautéed mushrooms or asparagus for seasonal variation

Tips

• Use an oven-safe skillet with a metal handle; if your handle is silicone or plastic, wrap it in foil before placing in the oven
• Do not overcook the frittata—it should be slightly creamy in the center when removed from the oven, as carryover cooking will continue to set it
• Allow the frittata to rest before cutting; this helps it hold together better and makes serving cleaner
• Prepare all vegetables ahead of time and have them ready before you start cooking to ensure smooth execution

The frittata is a cornerstone of Italian home cooking, originating as a way to use leftover ingredients and turn them into a complete, protein-rich meal. Unlike the French omelette, which is folded and served individually, the frittata is finished in the oven and served as a substantial wedge, reflecting the Italian philosophy of simple, honest food that brings people together.

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