Italian Frittata
A rustic Italian open-faced omelet, perfect for breakfast, lunch, or a light dinner. This versatile dish features eggs baked with your choice of vegetables or leftover pasta, and is finished with savory Pecorino cheese and fresh herbs.
🧂 Ingredients
- 6 Large Eggs
- 200 g Cooked vegetables (e.g., spinach, zucchini, bell peppers, onions) or cooked pasta(Ensure vegetables are pre-cooked and excess moisture is removed. If using pasta, it should be bite-sized.)
- 50 g Pecorino Romano cheese, grated(Parmesan cheese can be substituted.)
- 2 tbsp Fresh herbs (e.g., parsley, basil, chives), finely chopped(Adjust to your preference.)
- 3 tbsp Olive oil(Extra virgin olive oil is recommended.)
- 1/2 tsp Salt(Or to taste.)
- 1/4 tsp Black pepper(Freshly ground, or to taste.)
👨🍳 Instructions
- 1
Preheat your oven to 180°C (350°F). If your pan is oven-safe, you can use it for the entire cooking process. Otherwise, prepare a separate oven-safe dish.
⏱️ 5 minutes - 2
In a medium bowl, whisk together the eggs, grated Pecorino Romano cheese, chopped fresh herbs, salt, and black pepper until well combined and slightly frothy. Set aside.
⏱️ 3 minutes - 3
Heat 2 tablespoons of olive oil in an oven-safe skillet (about 20-25 cm or 8-10 inches in diameter) over medium heat. Add your pre-cooked vegetables or pasta and sauté for 2-3 minutes, just to warm them through and distribute them evenly in the pan. If using raw vegetables, cook them until tender before proceeding.
⏱️ 5 minutes - 4
Pour the egg mixture evenly over the vegetables or pasta in the skillet. Gently shake the pan to ensure the egg mixture settles into all the nooks and crannies. Cook on the stovetop over medium-low heat for about 5-7 minutes, or until the edges of the frittata begin to set and look opaque.
⏱️ 5-7 minutes - 5
Transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the frittata is puffed up, golden brown, and the center is just set (a knife inserted into the center should come out clean). Alternatively, if your skillet is not oven-safe, you can finish the top under a preheated broiler for 2-3 minutes, watching carefully to prevent burning.
⏱️ 10-15 minutes - 6
Carefully remove the frittata from the oven. Let it rest in the pan for a few minutes before sliding it onto a cutting board. Slice into wedges and serve warm, at room temperature, or chilled.
⏱️ 5 minutes
💡 Pro Tips
- ✓Use a non-stick, oven-safe skillet for easier handling and cleanup.
- ✓Ensure your vegetables are well-drained to prevent a watery frittata.
- ✓Don't overcook the eggs; they will continue to set as they cool.
- ✓Frittatas are excellent for meal prep and can be enjoyed cold or reheated.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add cooked meats like crumbled sausage or diced ham.
- Incorporate different cheeses such as Gruyère or goat cheese.
- Experiment with various herbs like dill or thyme.
- Add a pinch of red pepper flakes for a touch of heat.
🏷️ Tags
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