This classic Frittata Recipe is made with pancetta, potatoes and roasted onions for the absolutely most perfect way to start off your day.
So, I’m going to do another 5-part series around breakfast kicking it off with this Frittata Recipe.
I’ve been making frittatas for quite some time and after doing some research it appears that I may have been doing one of the cooking procedures incorrectly. I’ll get to that later.
If you’ve never made a frittata recipe, prepare for pure deliciousness and ease in this Italian classic!
What is a Frittata
A frittata is really just an Italian omelet, accept you don’t have to worry about folding it over perfectly.
A frittata in its simplest form is some whisked eggs and parmesan cheese cooked in a skillet, flipped over, sliced and served, nothing more.
Frittata roughly translate from Italian to English as, “fried.”
You know I did some research for this frittata recipe, but honestly fell short on finding the exact origin and time period of when it was created. It seems as if a frittata was something that was just thrown together with leftovers and never had a formal name attached to it.
Ingredients for an Egg Frittata
There are many different variations of frittatas, but they all start with the batter, which are simply whisked eggs.
I’ve seen those eggs mixed with cheese, cream or milk. In fact, I was a big cream user until late when I went all in on just eggs and Parmesan cheese.
Since the frittata is an Italian dish, you will also fry the egg frittata in olive oil, since folks over there don’t really use butter.
Egg Frittata Variations
There are many different kinds of frittatas out there, but a few of them are:
- Frittata muffins
- Spinach Frittata
- Egg White Frittata
- Vegetable Frittata
- Asparagus Frittata
- Potato Frittata
I went with a pretty traditional frittata recipe which would incorporate potatoes and then I added in a few things for some flavor like pancetta bacon and onions.
How to Make a Frittata
If you are adding additional ingredients to your basic egg frittata recipe, then you want to start by roasting them up in your cast iron skillet over medium heat in some olive oil.
While the ingredients are roasting simply whisk together your eggs and cheese and then pour it right into the cast iron skillet.
When it comes to cooking the frittata on the stove top you want to sort of keep pushing the eggs from the outside of the pan to the inside kind of like when making an omelet. You’ll also want to let the runny parts of the frittata go under the cooked parts by lifting it up with a spatula.
Once the frittata is just a little bit runny on top you want to invert it using a plate and then place it right back into the skillet to finish cooking the runny side.
The other option would be to make and baked frittata recipe so once it is almost done cooking simply place it in the oven for 5-6 minutes on 375° until it becomes light and fluffy.
Since Frittata literally means fried, the most classic way to cook the frittata would be by flipping it over and finishing it on the cooktop.
Enjoy your frittata breakfast and be sure to come back to check out the other 4 breakfast recipes I’m going to whip up!
- 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 eggs
- 1 cup grated Parmesan cheese + more for garnish
- sea salt and pepper to taste
- chopped fresh parsley and rosemary for garnish
- Add the oil to a 10” cast iron skillet over medium heat and cook the pancetta, onions and potatoes until tender and cooked, about 10 minutes. 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 size 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.
- Once the eggs are slightly runny on top, about 4 to 6 minutes, invert the frittata using a plate and then 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.