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Published September 26, 2019. This post may contain affiliate links. Please read my disclosure policy.
This classic Frittata Recipe is made with pancetta, potatoes, and roasted onions for the perfect way to start your day.
Frittatas are an incredibly easy-to-make breakfast egg recipe that comes together in under 30 minutes. While some recipes cook them in the oven, everything can 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. It roughly translates from Italian to English as “fried.”
I researched this recipe but fell short of finding its origin and period 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 just an Italian omelet, except you don’t have to worry about folding it over perfectly. While they can feed quite a few people, omelettes are often 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.
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, just like in a Quiche Lorraine Recipe. 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 there don’t 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.
How to Make a Frittata
1. In a 10″ skillet, cook 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 cooking the frittata on the stovetop, you want to keep pushing the eggs from the outside of the pan using a spoon or spatula to the inside, 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 with a spatula.
4. Once the frittata is just a 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 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 means fried, the most classic way to cook the frittata would be by flipping it over and finishing it on the cooktop.
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 the yolks.
- Vegetable – Load it up with peppers, mushrooms, etc.
- Asparagus – Simply add 1″ piece 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 omelet at a buffet or restaurant.
Make-Ahead and Storage
Make-Ahead: You can make this recipe up to 30 minutes before. Just keep it covered and over low heat.
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 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.
CHEF NOTES + TIPS
- 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.
- If you do not have a cast iron skillet, a non-stick skillet will work.
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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, 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 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.
Absolutely delicious and easy!
I love a good frittata!
This is my absolute favorite! This is perfect for Easter brunch!
Love how easy and delicious this is!
Love these so much!
This turned out absolutely fantastic. So flavorful!