Italian Frittata Recipe
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.
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.
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.
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.
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.
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.
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.
Nutrition
Calories: 251kcalCarbohydrates: 10gProtein: 16gFat: 16gSaturated Fat: 6gCholesterol: 285mgSodium: 379mgPotassium: 297mgFiber: 1gSugar: 2gVitamin A: 526IUVitamin C: 3mgCalcium: 249mgIron: 2mg