Italian frittata, a delectable dish originating from Italy, is a versatile and flavorful egg-based dish that has captured the hearts of food enthusiasts worldwide. Its simplicity and adaptability make it a perfect choice for breakfast, lunch, or dinner, and its colorful array of ingredients adds a vibrant touch to any table. With its origins deeply rooted in Italian culinary traditions, the frittata has evolved into a beloved dish enjoyed in homes and restaurants across the globe.
Here are our top 17 tried and tested recipes!
ITALIAN FRITTATA
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Meanwhile, in a large bowl, whisk the eggs, pimientos, Italian seasoning and parsley; set aside., Drain spinach and pat dry. In a 7-in. ovenproof skillet, saute mushrooms and onions in butter and oil until tender. Reduce heat; sprinkle with spinach, cheese and salt. Top with egg mixture. Cover and cook for 4-6 minutes or until nearly set., Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 343 calories, Fat 27g fat (12g saturated fat), Cholesterol 456mg cholesterol, Sodium 416mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 4g fiber), Protein 19g protein.
HOT ITALIAN SAUSAGE AND BROCCOLI RABE FRITTATA
This is a substantial baked frittata that feeds a small crowd. Filled with spicy Italian sausage, flavorful greens and four kinds of cheese, it tastes best at room temperature, and it's perfect for a weekend late breakfast or any time of day.
Provided by David Tanis
Categories breakfast, brunch, main course
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Bring a large pot of salted water to boil. Add broccoli rabe and cook for 1 minute, just to wilt, then remove, rinse with cold water and drain. Roughly chop greens, then squeeze to remove excess water and set aside.
- Heat a 10-inch cast-iron skillet over medium-high heat. Add sausage (remove casings from links first) and cook, stirring and mashing, until sausage is in large, well-browned crumbled pieces, 6 to 8 minutes. Remove cooked sausage, blot on paper towels, and set aside.
- Add olive oil to skillet. When oil is hot, add onion and cook, stirring, until softened and lightly browned, about 5 minutes. Season well with salt and pepper, then add garlic and rosemary and cook for 1 minute more. Turn off heat and stir in chopped greens and reserved sausage. Let mixture cool in pan.
- Spoon dabs of ricotta over greens mixture, then sprinkle evenly with provolone, Parmesan and mozzarella. Pour seasoned eggs over, tilting pan to distribute.
- Bake for 30 to 35 minutes, until top is golden and eggs are no longer runny at the center. (Use a skewer or paring knife to check; residual heat will continue to cook frittata as it cools.) Let cool at least 15 minutes, then cut into wedges.
Nutrition Facts : @context http, Calories 486, UnsaturatedFat 17 grams, Carbohydrate 14 grams, Fat 36 grams, Fiber 5 grams, Protein 28 grams, SaturatedFat 17 grams, Sodium 844 milligrams, Sugar 5 grams
ULTIMATE ITALIAN FRITTATA RECIPE BY TASTY
Here's what you need: medium russet potatoes, large vidalia onion, medium red bell peppers, large portobello mushroom, extra virgin olive oil, salted butter, salt, pepper, fresh basil, large eggs, half & half, salt, pepper, adobo, fresh basil, parmesan cheese, fresh mozzarella cheese
Provided by Anthony Ashmore
Yield 4 servings
Number Of Ingredients 17
Steps:
- On a small baking sheet, cut your potatoes into thin vertical segments (half-moon shapes).
- Drizzle 2 tbsp olive oil over potatoes and season with 1 tbsp salt and 1 tbsp pepper.
- Next, add 1 tbsp freshly-chopped basil into the mixture and toss together until each potato is coated in oil, seasoning and herbs.
- Place into a 425°F oven for approximately 35-40 minutes.
- Chop your red peppers into thin, long segments and slice your onion into thin, half-moon-shaped slices.
- Remove the stem of your portobello mushroom - cut the mushroom into long, vertical, 1-inch slices- then cut those long slices into horizontal halves.
- Remove your potatoes out of the oven and allow them to cool for approximately 10-15 minutes.
- In a large frying pan, heat 2 ½ tbsp olive oil and a pat of salted butter.
- While your potatoes cool, saute your onions, peppers and mushrooms, until cooked down and tender. Season with salt and pepper. Once your onions, peppers and mushrooms are cooked down, add your roasted potatoes into the pan, with another tsp of olive oil.
- Saute all vegetables together until the potatoes from a light gold crust on each side. Reduce heat and keep vegetables on low heat.
- In a large bowl, beat your eggs with a whisk and gradually add in your half-and-half, salt, pepper, adobo and parmesan cheese.
- Once well-beaten, pour your eggs into the frying pan (that holds the sauteed vegetables) and allow them to cover the entire circumference of the frying pan.
- Next, place medium diced pieces of mozzarella throughout the frying pan, letting them slightly sink into the egg mixture, followed by adding in sprinkles of chopped basil.
- Cook on a medium-low flame for 12-15 minutes.
- Once the bottom of the frittata appears to have solidified, place the pan into the oven and broil the top of the frittata on low for approximately 8-10 minutes, until the entire frittata becomes cohesive - and the top becomes golden brown.
- Let cool slightly, slice and serve.
- Enjoy!
Nutrition Facts : Calories 682 calories, Carbohydrate 42 grams, Fat 49 grams, Fiber 5 grams, Protein 19 grams, Sugar 8 grams
FRITTATA (ITALIAN OMELET)
Make and share this Frittata (Italian Omelet) recipe from Food.com.
Provided by ElaineAnn
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs and milk lightly. Add cheese, onion, parsley, salt and pepper.
- Heat oil in a heavy skillet. Pour in egg mixture and reduce heat as edges of omelet begin to thicken.
- With a fork, draw cooked portions toward center to allow uncooked mixture to flow to bottom of skillet. Shake and tilt skillet as necessary to aid flow of uncooked eggs. Do not stir. When eggs no longer flow and surface is still moist, increase heat to quickly brown the bottom of omelet. Loosen edges carefully and fold omelet over.
- Slide omelet onto a warm platter.
ZESTY ITALIAN SAUSAGE FRITTATA
I love these types of dishes, a whole meal in one pan, just add some whole grain toast on the side to round out the meal.
Provided by Tanya D
Categories One Dish Meal
Time 33m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat broiler.
- Heat cast iron skillet with 1 tbsp oil on stove.
- Add onion, pepper, sauté over medium heat 4 minutes.
- Meanwhile beat eggs, milk, seasonings in bowl or large measuring cup.
- Add potatoes to pan salt and pepper to taste, sauté another 6 minutes.
- Add sausage to pan, sauté another minute.
- Turn down heat to medium low, add other tbsp oil, pour in egg mixture, sprinkle spinach on top.
- Cover and cook 10 minutes.
- Remove lid, with rubber spatula, loosen egg from sides of pan.
- Sprinkle tomato, cheese on top.
- Place under broiler about 6-8 inches from heat, broil 3-5 minutes, until slightly brown and bubbly.
- Cut into wedges.
Nutrition Facts : Calories 457.8, Fat 28.1, SaturatedFat 9, Cholesterol 318.8, Sodium 1064.2, Carbohydrate 26.3, Fiber 3.2, Sugar 3.6, Protein 24.7
ITALIAN EASTER FRITTATA
This Easter breakfast frittata has been a family tradition going back many generations from Italy. You probably want to make several at a time because they are time-consuming, but well worth it! Slice as you would a pie and enjoy right away, or cover with aluminum foil and freeze in a freezer bag until needed (that's why I make 4 at a time). Serve with fruit or tomatoes.
Provided by James D.
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place farmer's cheese in 1 bowl and mozzarella cheese in a separate bowl.
- Combine sausage, salami, and pepperoni in a non-stick frying pan over medium heat; cook and stir until warmed, about 5 minutes. Stir ricotta cheese into meat mixture until melted and stringy, about 5 minutes. Stir farmer's cheese and mozzarella cheese into meat mixture until warmed, about 5 minutes.
- Blend eggs together in a blender until frothy; pour into meat-cheese mixture and stir until some of the liquid evaporates, about 5 minutes. Pour egg mixture into a 9-inch pie pan.
- Bake in the preheated oven until top has risen and is starting to brown, about 20 minutes. Cool frittata on a wire rack until set, at least 5 minutes.
Nutrition Facts : Calories 1074.8 calories, Carbohydrate 7.6 g, Cholesterol 705.2 mg, Fat 83.6 g, Fiber 0.1 g, Protein 69.5 g, SaturatedFat 39.5 g, Sodium 2877 mg, Sugar 2 g
ITALIAN DINNER FRITTATA
With tomatoes, green onions and two types of cheese, you won't miss the meat in a 30-minute egg dish.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In 10-inch nonstick skillet, melt butter over medium heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender.
- Stir in eggs, mozzarella cheese, tomato, parsley and pepper. Reduce heat to medium-low; cover and cook 9 to 11 minutes or until eggs are set around edge and light brown on bottom.
- Sprinkle Parmesan cheese over top. Cover; remove from heat and let stand 3 to 4 minutes or until cheese is melted. If desired, garnish with additional chopped tomato and parsley.
Nutrition Facts : Calories 360, Carbohydrate 5 g, Cholesterol 465 mg, Fat 1 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 2 g, TransFat 1/2 g
BAKED ITALIAN FRITTATA
Make and share this Baked Italian Frittata recipe from Food.com.
Provided by Mimi Bobeck
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sauté potato in oil in large skillet for 10 minutes.
- Add onion, green pepper and garlic, sauté until tender.
- Add broccoli; cook and cover 5 minutes.
- Arrange mixture in an 11x7x1-inch baking dish.
- Combine eggs and next five ingredients; beat until blended.
- Pour over potato mixture.
- Sprinkle with Monterey Jack cheese.
- Bake uncovered 25 to 30 minutes or until set.
VEGETABLE FRITTATA (ITALIAN STYLE OMELET)
This recipe makes the weekend family breakfasts extra special and is a great way to get the kids to eat their vegetables! I found this one in the American Baby Magazine that features easy yet satisfying meals for busy Moms and Dads! I've tried this with many variations of vegetables and I have yet to be disapointed.
Provided by Heart N Soul
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F In a 9 inch oven proof skillet, warm oil on med.
- heat.
- Add garlic and onion; saute' for 1 minute.
- Add vegetables; saute' for 5 minutes.
- Beat eggs with milk, add 1/2 cup cheese, salt, and pepper.
- Add egg mixture to skillet with vegetable mixture.
- ***Place in oven on upper rack.
- Bake until golden brown, approximately 30 minutes.
- Remove from oven and sprinkle on remaining 1/4 cup cheese.
- Slice into wedges and serve.
- ***you may also use a 9-inch baking dish if you do not have an oven proof skillet.
ITALIAN GARDEN FRITTATA
Steps:
- Preheat broiler. In a large bowl, whisk eggs, egg whites, 1/4 cup cheese, sage, salt and pepper until blended., In a 10-in. broiler-safe skillet coated with cooking spray, heat oil over medium-high heat. Add zucchini and green onions; cook and stir 2 minutes. Reduce heat to medium-low. Pour in egg mixture. Cook, covered, 4-7 minutes or until eggs are nearly set., Uncover; top with tomatoes and remaining cheese. Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 183 calories, Fat 11g fat (5g saturated fat), Cholesterol 228mg cholesterol, Sodium 655mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges
SAVORY ITALIAN FRITTATA
Enjoy this herb flavored Italian frittata made with eggs and ham that's ready in just 25 minutes!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Beat all ingredients except ham, butter and onion thoroughly with fork or wire whisk until well mixed. Stir in ham.
- Melt butter in 10-inch nonstick skillet over medium-high heat. Cook onion in butter 4 to 5 minutes, stirring frequently, until crisp-tender; reduce heat to medium-low.
- Pour egg mixture into skillet. Cover and cook 9 to 11 minutes or until eggs are set around edge and light brown on bottom. Cut into wedges.
Nutrition Facts : Calories 130, Carbohydrate 2 g, Cholesterol 290 mg, Fiber 0 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 390 mg
ITALIAN GARDEN FRITTATA
Looking for a brunch recipe? Then check out this garden vegetables and egg frittata that's ready in 20 minutes. Perfect if you love Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In medium bowl, combine eggs, sage, salt, pepper and 1/4 cup of the cheese; beat well. Set aside.
- Heat oil in medium ovenproof nonstick skillet over medium heat until hot. Add zucchini and onions; cook and stir 2 minutes or until zucchini is tender. Add egg mixture; cook 2 minutes or until egg mixture is almost set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
- Top frittata with tomato slices; sprinkle with remaining 1/4 cup cheese. Broil 4 to 6 inches from heat for 1 to 3 minutes or until top is set and begins to brown.
Nutrition Facts : Calories 220, Carbohydrate 4 g, Cholesterol 440 mg, Fat 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 3 g
ITALIAN HOLIDAY FRITTATA
Make and share this Italian Holiday Frittata recipe from Food.com.
Provided by School Chef
Categories Breakfast
Time 1h25m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Brown, drain and crumble sausage, set aside.
- Prepare a 9x13" pan by spraying with olive oil pan release. (you can use regular flavor).
- Prepare dish by layering sausage, red peppers and cheese, until all ingredients are finished.
- Beat egg, roamano cheese and pepper together, pour over layered items.
- Bake for 50 minutes covered.
- Uncover spoon sauce over top of casserole and bake uncovered for 15 minutes or until completely cooked.
- Remove from oven, let sit for 15 minutes covered cut and serve.
Nutrition Facts : Calories 231, Fat 14.8, SaturatedFat 7.6, Cholesterol 109.6, Sodium 1278.5, Carbohydrate 5.2, Fiber 0.6, Sugar 1.6, Protein 19.3
ITALIAN FRITTATA
Make and share this Italian Frittata recipe from Food.com.
Provided by Ceezie
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 5 ingredients in a small bowl; beat well.
- Coat a medium non-stick skillet with cooking spray. Saute red peppers and broccoli for 2-3 minutes. Remove mixture from skillet and set aside.
- Add egg mixture to the skillet and cook over low heat till set. Do not stir.
- Top with cooked vegetable mixture, alfalfa sprouts and mushrooms.
- Sprinkle with shredded cheese. Cover tightly and let stand for 3-5 minutes until cheese melts.
Nutrition Facts : Calories 235.2, Fat 13.7, SaturatedFat 6.8, Cholesterol 31.1, Sodium 406.8, Carbohydrate 4.1, Fiber 0.9, Sugar 2.1, Protein 23.4
ITALIAN FRITTATA
Frittatas are a cinch to make, and you can substitute the ingredients with whatever you have on hand! It's fun to get creative with them! They also make great leftovers!
Provided by Shagen McBride
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
- Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.
- Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
- Bake until eggs are set and cheese is melted, about 20 minutes.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 5.9 g, Cholesterol 215.5 mg, Fat 13.4 g, Fiber 1.2 g, Protein 17 g, SaturatedFat 5.7 g, Sodium 1048.7 mg, Sugar 1.9 g
ITALIAN GARDEN FRITTATA
Number Of Ingredients 9
Steps:
- 1. Beat eggs, sage, salt, pepper and 1/4 cup of the cheese in medium bowl with fork or wire whisk until well blended set aside.2. Heat oil in 10-inch ovenproof nonstick skillet over medium heat. Add zucchini and onions cook and stir about 2 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until egg mixture is almost set.3. Top frittata with tomato slices sprinkle with remaining 1/4 cup cheese. Set oven control to broil. Broil with top 4 to 6 inches from eat 1 to 3 minutes or until top is set and begins to brown1 WEDGE: Calories 230 (Calories from Fat 145) Fat 16g (Saturated 6g) Cholesterol 430mg Sodium 650mg Carbohydrate 4g (Dietary Fiber 1g) Protein 18g% Daily Value: Vitamin A 22% Vitamin C 6% Calcium 22% Iron 8% * Exchanges: 1 Vegetable, 2 Medium-Fat Meat, 1 Fat * Charbohydrate Choices: 0Together TimeMake music. Fill glass dinner glasses with different amounts of water. using a pencil or wooden spoon, carefully tap each glass so the kids can hear how the sounds differ. Let them take turns carefully tapping their glasses to make ther owen music.
Nutrition Facts : Nutritional Facts Serves
ITALIAN FRITTATA
The egg and vegetable medley in this simple frittata is divine. The eggs are soft and creamy. All the veggies pair well together and the Italian seasoning packs a punch of flavor. Quick and easy, this frittata is great for breakfast, brunch or even dinner.
Provided by Beth French
Categories Eggs
Time 55m
Number Of Ingredients 11
Steps:
- 1. Chop onion, garlic, spinach and tomatoes. Add to cast iron skillet, over medium heat, along with the mushrooms. Let cook 6-7 minutes or until softened.
- 2. Add mozzarella cheese, half and half, salt, pepper and Italian spaghetti seasoning to scrambled eggs and stir thoroughly.
- 3. Poor egg mixture over cooked ingredients in the cast iron skillet. Give it a good stir to blend everything well.
- 4. Place skillet in 350 degree oven for 20 minutes.
- 5. Serve with buttered toast and fresh fruit.
Tips:
- Use a non-stick skillet to prevent the frittata from sticking.
- Heat the olive oil over medium heat before adding the ingredients.
- Cook the frittata for 10-12 minutes per side, or until it is golden brown and cooked through.
- Let the frittata cool for a few minutes before slicing and serving.
- Serve the frittata with a side salad or roasted vegetables and slice the frittata into wedges before serving
Conclusion:
The frittata is a versatile dish that can be made with a variety of ingredients. It is a great option for breakfast, lunch, or dinner. The frittata is also a good way to use up leftover vegetables or meat. With its endless variations and ease of preparation, the frittata is a perfect dish for any occasion.
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