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 an incredibly easy to make breakfast egg recipe that comes together in under 30 minutes. While there are some recipes that cook frittatas 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!
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. 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.
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 frittatas can feed quite a few people, most often omelettes are usually just 1 serving size. In addition frittata ingredients are mixed in with the eggs while omelette ingredients are fold right into the center.
- CHEF NOTE: Frittata’s take a little longer to cook than omelettes but to me are better and feed more people.
INGREDIENTS FOR AN EGG FRITTATA
There are many different variations of frittatas, but they all start with the following:
- Milk or Cream (optional)
- Olive oil
- Parmesan Cheese
I’ve often seen eggs mixed with cheese, cream or milk. 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.
- CHEF NOTE: 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.
EGG FRITTATA 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.
- Vegetable Frittata – Load up this frittata with peppers, mushrooms, etc.
- Asparagus Frittata – Simply add 1″ pieces of fresh asparagus to the recipe.
- Potato Frittata – This is simply what I did for this recipe
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.
- CHEF NOTE: Making a Frittata are 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
STEP 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.
- CHEF NOTE: If you have other ingredients you want to use, this first step is where you would add them in there.
STEP 2: Whisk together your eggs and cheese and then pour it right into the cast iron skillet.
STEP 3: 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 using a spoon or spatula to the inside kind of like when making an omelet.
- CHEF NOTE: You’ll also want to let the runny parts of the frittata go under the cooked parts by lifting it up with a spatula.
STEP 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.
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.
WHAT GOES WITH A FRITTATA
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!
REHEATING THE EGG FRITTATA: 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.
STORING AND FREEZING AN EGG FRITTATA: 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.
*If you love this Italian frittata recipe then you have to try my other 30 minute Easy Corned Beef Hash recipe, and be sure to drop me a comment below and a rating if you’ve had the chance to make this amazing frittata recipe*
Don’t forget to watch the easy Italian Frittata recipe video below!
Easy Italian Frittata Recipe
- 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.
- 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.
- REHEATING THE EGG FRITTATA: 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.
- STORING AND FREEZING AN EGG FRITTATA: 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.