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    Easy Italian Frittata Recipe

    Published September 26, 2019. This post may contain affiliate links. Please read my disclosure policy.

    This classic easy-to-make Italian Frittata Recipe is made with pancetta, potatoes, and roasted onions for the absolutely most perfect way to start off your day.

    Frittatas are incredibly easy to make breakfast egg recipe that comes together in under 30 minutes.  While there are some recipes that cook them in the oven, everything can actually be done right on your stovetop.  If you’ve never made a frittata recipe, prepare for pure deliciousness and ease in this Italian classic!

    frittata recipe with rosemary sliced and served on a cutting board next bread

    What Is a Frittata?

    A frittata in its simplest form is some whisked eggs and parmesan cheese cooked in a skillet, flipped over, sliced, and served, nothing more.  It roughly translates from Italian to English as, “fried.”

    You know I did some research for this 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.

    What’s the Difference Between an Omelette and a Frittata

    A frittata is really just an Italian omelet, accept you don’t have to worry about folding it over perfectly.  While they can feed quite a few people, most often omelettes are usually just 1 serving size.  In addition, the ingredients are mixed in with the eggs while omelette ingredients are folded right into the center.

    Frittatas take a little longer to cook than omelettes but to me are better and feed more people.

    sliced frittata with olive oil, parmesan cheese and fresh herbs

    The Ingredients

    There are many different variations of frittatas, but they all start with the following:

    • Eggs
    • Milk or Cream (optional)
    • Onions
    • Olive oil
    • Parmesan Cheese

    I’ve often seen eggs mixed with cheese, cream, or milk, just like in a Quiche Lorraine Recipe.  In fact, I was a big cream user in frittatas and scrambled egg dishes 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.

    There are no limitations on frittata ingredients so feel free to load it up with as many different vegetables and proteins as you’d like.

    Variations

    There are many different kinds of frittatas out there, but a few of them are:

    • Frittata Muffins – Simply bake these in muffin cups
    • Spinach Frittata – Add spinach to the original recipe.
    • Egg White Frittata – Use only egg whites, so separate out the yolks like in my creme anglaise recipe.
    whole frittata on a cutting board with rosemary and cheese
    • Vegetable  – Load it up with peppers, mushrooms, etc.
    • Asparagus – Simply add 1″ pieces of fresh asparagus to the recipe.
    • Potato – This is simply what I did for this recipe

    I went with a pretty traditional recipe that would incorporate potatoes and then I added in a few things for some flavor like pancetta bacon and onions.  Making a Frittata is not limited by my variation suggestions above, get creative with it just like adding ingredients to an omelette at a buffet or restaurant.

    How to Make a Frittata

    1. In a 10″ skillet cook together the pancetta, onions, and potatoes in olive oil and saute over medium heat for about 10 minutes or until they are lightly browned and tender.  If you have other ingredients you want to use, this first step is where you would add them in there.

    2. Whisk together your eggs and cheese and then pour it right into the cast iron skillet.

    3. When it comes to cooking the frittata on the stovetop you want to sort of keep pushing the eggs from the outside of the pan using a spoon or spatula 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 them up with a spatula.

    4. 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.

    step by step procedures for making a frittata

    The other option would be to bake this recipe so once it is almost done cooking simply place it in the oven for 5-6 minutes at 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.

    What Goes With It

    You serve up a frittata just like you would any dish, so here are a few things it goes great with:

    The most classic way to eat a frittata is on a sliced piece of Italian bread and you eat it just like an open-faced sandwich.  Anyway you eat it, it’s delicious and you will love it!

    Recipe Chef Notes + Tips

    How to Reheat: Add the frittata to a skillet, cover with foil and bake in the oven at 325° for 5-7 minutes or until hot.   Alternatively, you can heat both up in the microwave.

    How to Store:  They last about 3 days covered in plastic and stored in the refrigerator.  They don’t freeze all that well, as ingredients can turn mushy when reheating, but if you must then cover in plastic and store in the freezer for up to 2 months.

    frittata with pancetta bacon, potatoes, parmesan cheese and fresh rosemary

    More Breakfast Recipes

    Be sure to follow me on FacebookYoutube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    Let's Cook - Chef Billy Parisi

    Video

    Easy Italian Frittata Recipe

    5 from 5 votes
    This classic Frittata Recipe is made with pancetta, potatoes and roasted onions for the absolutely most perfect way to start off your day.
    Servings: 6
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 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 eggs
    • 1 cup grated Parmesan cheese + more for garnish
    • sea salt and pepper to taste
    • chopped fresh parsley and rosemary for garnish

    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 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.

    Notes

    Chef Notes:
    • There are no limitations on frittata ingredients so feel free to load it up with as many different vegetables and proteins as you’d like. 
     
    • If you have other ingredients you want to use, the first step is where you would add them in there. 
     
    • While cooking, you’ll also want to let the runny parts of the frittata go under the cooked parts by lifting it up with a spatula.
     
    • How to Reheat: Add the frittata to a skillet, cover with foil and bake in the oven at 325° for 5-7 minutes or until hot.   Alternatively you can heat both up in the microwave.
     
    • How to Store:  Frittatas last about 3 days covered in plastic and stored in the refrigerator.  Frittatas don’t freeze all that well, as ingredients can turn mushy when reheating, but if you must then cover in plastic and store in the freezer for up to 2 months. 

    Nutrition

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