Italian Frittata Recipe
Published May 10, 2024. This post may contain affiliate links. Please read my disclosure policy.
My classic Italian Frittata recipe is made with pancetta, potatoes, and roasted onions. It’s my favorite way to start the day, and I know you’ll love how simple and satisfying it is to make in just 30 minutes.
In my house, we’re big breakfast fans and always love trying something new. My Italian frittata is the perfect balance of fluffy eggs, creamy cheese, and fresh vegetables, all in one dish. If you feel the same way and want to switch up your breakfast routine, you’ve got to try my Dutch baby or my classic Quiche Lorraine recipe.
Frittata
A frittata, at its core, is a simple yet flavorful dish made by whisking eggs with Parmigiano cheese, cooking it slowly in a skillet, flipping it over, slicing, and serving. The word ‘frittata’ roughly translates from Italian to English as ‘fried.’ After researching its history, I couldn’t pinpoint its exact origin or the period of its creation. It seems like frittatas naturally evolved as a way to repurpose leftovers – an unfussy, rustic dish that never needed a formal name but has remained a staple in Italian cooking.
While some recipes call for baking a frittata in the oven, you can make the entire dish right on your stovetop. I love frittatas because they’re completely customizable. I always start with eggs and cheese as the base, but from there, the options are endless – fresh herbs, sautéed vegetables, cured meats, or even leftovers from last night’s dinner.
Let me tell you, this isn’t just any egg dish. It’s a true Italian frittata, slow-cooked for that perfectly soft, custardy texture and made with simple, high-quality ingredients. Whether I’m making it for a laid-back weekend brunch or a quick weeknight dinner for my family, this recipe never lets me down.
Ingredients and Substitutions
As a chef, I’m always on the lookout for high-quality ingredients at the local market. Here are the key ingredients that make my Italian frittata truly stand out.
- Eggs – Chilled or room temperature, both work fine. I’ve used different sizes, and they all turn out great.
- Onions – Red, white, yellow, or sweet onions all bring something unique. I usually go with whatever I have on hand.
- Bacon – I used pancetta in this. However, you can also use guanciale, bacon, ham, or prosciutto.
- Oil – I prefer to use a good olive or avocado oil.
- Cheese – Parmigiano Reggiano and Pecorino Romano are my go-tos, but fontina, mozzarella, or ricotta salata bring their own character. Cheese is one of the best parts of a frittata, so use one you enjoy.
- Potatoes – I used Russet potatoes, but Yukon gold or red potatoes can be used.
How to Make Italian Frittata
Cook: I heat olive oil in a 10-inch skillet over medium heat, then add the pancetta, onions, and potatoes. I let them sauté for about 10 minutes, stirring occasionally, until they’re lightly browned and tender. If I’m adding other ingredients, this is the step where I mix them in.
Whisk: I whisk the eggs and cheese together in a mixing bowl until smooth and well combined. Then, I pour the mixture directly into the cast iron skillet, letting it spread evenly over the cooked ingredients.
Cook: I gently push the eggs from the outer edges of the skillet toward the center using a spoon or spatula, just like I would when making an omelet. I also lift the cooked parts slightly, allowing the runny eggs to flow underneath so everything cooks evenly.
Flip: Once the frittata is slightly runny on top, I carefully invert it onto a plate. Then, I slide it back into the skillet to finish cooking the other side until it’s fully set. Serve!
CHEF TIP + NOTES
I highly recommend taking your time when making this Italian Frittata by cooking it low and slow. Rushing the process will only leave you with dry, overcooked eggs that lose their creamy texture. I let the eggs gently set over low heat, creating that perfect custardy consistency that makes every bite soft and flavorful. It might take a little extra patience, but trust me, it’s the secret to a truly great frittata.
- Avoid Overmixing the Eggs: I whisk just until the eggs and cheese are combined. Too much air makes the frittata puff up too much while cooking and collapse as it cools.
- Baking Instead of Stovetop: I can bake the frittata instead of flipping it. Once it is almost done on the stove, I place it in the oven at 375°F for about five to six minutes until light and fluffy.
- Do Not Overcook It: I take the frittata out of the oven when the center still has a slight jiggle. It will continue to set as it rests, keeping the texture soft and creamy.
- Use a Non-Stick or Cast Iron Pan: A well-seasoned cast iron skillet or non-stick pan helps the frittata cook evenly and prevents sticking. It also gives the edges that beautiful golden color.
- Let It Cool Before Slicing: I always let my frittata rest for a few minutes before cutting into it. This keeps it from falling apart and helps the flavors settle.
- When to Add Extra Ingredients: If I want to add more ingredients like vegetables or meats, I do it in the first step while sautéing. This way, they cook properly before the eggs go in.
Serving Suggestions
The most classic way to enjoy a frittata is on a slice of Italian bread, eaten just like an open-faced sandwich. Since we are an Italian family, we love this way of turning a frittata into a hearty meal.
For a true Italian touch, I like to serve my frittata with thinly sliced prosciutto or salami. The salty, savory contrast makes every bite even better, and it reminds me of the way my family has always enjoyed it. If I’m making this for lunch or dinner, I love pairing it with a warm bowl of tomato soup or a simple Italian minestrone.
Make-Ahead and Storage
Make-Ahead: You can make this recipe up to 30 minutes before. Keep it covered and over low heat in the oven (<200°).
How to Store: They last about 3 days when covered in plastic and stored in the refrigerator. They don’t freeze all that well, as the ingredients can turn mushy when reheating, but if you must, cover them in plastic and store them in the freezer for up to 2 months.
How to Reheat: Add the frittata to a skillet, cover with foil, and bake in the oven at 350° for 5-7 minutes or until hot.
More Breakfast Recipes
Video
Italian Frittata Recipe
Ingredients
- 2 tablespoons olive oil
- ¼ cup pancetta lardons
- ½ peeled and small diced sweet onion
- 1 medium-size peeled and small diced russet potato
- 10 large eggs
- 1 cup grated Parmigiano Reggiano cheese , plus more for garnish
- coarse salt and pepper to taste
- chopped fresh parsley and rosemary for garnish, , optional
Instructions
- Add the oil to a 10” cast-iron skillet over medium heat and cook the pancetta, onions, and potatoes until tender and cooked, which takes about 8 to 10 minutes, or until the pancetta is crispy and the potatoes are tender. Be sure to stir every few minutes and season with salt and pepper.
- While the pancetta, onions, and potatoes are cooking, add the eggs, cheese, salt, and pepper to a medium-sized bowl and whisk until completely combined and smooth.
- Add the eggs to the cast iron skillet and constantly push the eggs from the outside of the pan to the inside, similar to making an omelet. You may need to turn the heat to medium-low to ensure nothing is bruning.
- Once the eggs are slightly runny on top, about 4 to 6 minutes, invert the frittata using a plate, place it back into the skillet runny side down, and finish cooking for 2 to 3 minutes.
- Serve the frittata in the skillet or on a serving platter or plate, and garnish with additional parmesan cheese, parsley, and rosemary. Serve alongside fresh bread.
Excellent, thank you!
My pleasure!
Missed several videos been sick, this looks delicious
so tasty thankyou ChefBilly so enjoyed 😋😁🤩
Thank you ChefBilly fab tasty recipe 😁😋🤩👋