Traditional Italian Frittata Recipe

A frittata is an Italian egg-based dish, similar to an omelette or crustless quiche, usually enriched with additional ingredients such as meat, cheese, vegetables, or pasta. This dish is simple, nutritious and delicious. Frittata is a quintessential part of Italian cuisine, known for its humble rural origins and delicious versatility.

Eggs play a central role in this dish, which can be whipped up quickly and cooked in a nonstick pan with a little oil. But you can also bake it! (see variations below).Here is the basic frittata recipe. This is the recipe I use regularly at home when I want to make a frittata for my husband and boys without any other ingredients.

You only need three ingredients: eggs, grated cheese, and a pinch of salt. The amount of eggs used usually depends on how many people are being served, with two eggs per person being the most common.

The rustic charm of the frittata is important, and achieving this means cooking the dish evenly on both sides. Flipping a frittata takes skill to avoid turning it into scrambled eggs. If you're not confident in your flipping skills, there's a simple method I'll show you.

You can serve the frittata as a main course, with a side of seasonal vegetables and fresh bread. Or as an appetizer, perhaps cold and diced for a buffet. It's also perfect in a sandwich or wrapped in piadina for a picnic lunch.

Now follow the detailed steps and tips to master the art of making a stovetop frittata recipe!

Jump to:

• Ingredients
• Kitchen Tools and Equipment
• Instructions
• Storage
• Tips
• Variations
• Recipe Card

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Ingredients

Prep Time: 10 min | Cook Time: 15 min | Serving: 4

• 8 medium eggs
• 100 g (1 cup) grated Parmigiano Reggiano
• 2 tablespoons of extra virgin olive oil
• salt, to taste
• freshly ground black pepper, to taste

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Kitchen Tools and Equipment

• BOWL & WHISK: To make the frittata you will definitely need a large bowl for beating eggs and a whisk.
• FRYING PAN: Also very important is a suitable frying pan. To use little oil and have a great result, you need a good 22cm (8.5 inch) nonstick frying pan.
• FLAT LID: For a few minutes you need to cook the frittata covered so that the egg sets even in the center. Also, you will need a flat stainless steel lid to turn the frittata halfway through cooking.
• SPATULA: It's very helpful to use a spatula to pull the frittata away from the edges and check that it does not stick to the bottom during the first 10 minutes of cooking.
• FRITTATA PAN: There are also special double frittata pans precisely to make it easier to turn the frittata. In fact, flipping the frittata is the most dreaded step in this simple recipe!

Instructions

Step 1) - To make frittata recipe, first crack the eggs into a large bowl and beat lightly with a hand whisk.

Step 2) - Add salt to taste and a grind of black pepper if you like. Finally, add the grated cheese. Whisk again very well to incorporate it into the eggs.

Step 3) - Place a non-stick frying pan about 22 cm (8.5 inches) in diameter on the stove and heat the oil over low heat.

NOTE: The size of the pan will depend on two factors: The number of eggs and the height of the frittata you want to make. If you like a soft, tall frittata, choose a smaller pan. On the other hand, if you prefer a very low frittata, choose a larger pan.

Step 4) - Pour the egg and cheese mixture into the hot frying pan. Cover and cook over low heat for about 7 to 8 minutes.

How to Flip the Frittata

Step 5) - After this time, use a spatula to pull the frittata away from the edges. Shake the pan occasionally to prevent the omelet from sticking to the bottom (hold the pan by the handle and shake it back and forth gently). At this point, place a flat lid (or a plate slightly larger than the pan) on top of the pan.

Step 6) - While holding the lid tightly with one hand, use the other hand to turn the pan in a quick movement.

Step 7) - Gently slide the frittata off the lid and back into the pan. Continue cooking on the other side for about 5 minutes, this time without the lid. When done, lift the frittata with a spatula to check that it is lightly browned. When golden brown on both sides, the frittata is ready to serve.

YOU MUST ALSO TRY:

• Torta Pasqualina (Italian Easter Pie)
• Asparagus Milanese | Asparagus and Eggs Recipe
• Baked Frittata with Asparagus and Parmigiano
• Easy Mushroom Frittata (Frittata di Funghi)
• Neapolitan Pasta Frittata Recipe (Frittata di Spaghetti)
• Frittata Roll with Ham, Zucchini and Robiola

Storage

Ideally, enjoy the frittata fresh and hot, although it tastes equally delicious when cold. If you need to store it, keep the frittata in an airtight container in the fridge for up to two days.

Tips

BEATING THE EGGS: To make a best frittata recipe, eggs should be beaten, not whipped: you should mix them just long enough to combine the egg white with the yolk. If you work the eggs for a long time, they will incorporate too much air and the end result will be a dry, chewy frittata.

OIL: Do not overdo the oil, but put in just the right amount.

POURING DI EGGS: Add the beaten eggs only when the oil is hot: to see if the oil has reached the optimum temperature, pour a little mixture into the pan and see if it fries, otherwise wait a few more moments.

OVERCOOK: Do not keep the frittata on the heat any longer than necessary, otherwise it may dry out, losing flavor and softness.

FLIPPING THE FRITTATA: Flipping a frittata can be nerve-wracking because of the risk of breaking it or making a mess - so much so that in Italy, "making a frittata" is an expression that means causing a disaster! Here's how to do it confidently:

1. After about 7-8 minutes of cooking, when the edges of the frittata have set, check to see if it's ready to be flipped by gently lifting it with a spatula. If they don't lift easily, it needs more time or (worse) may be stuck.
2. To flip, hold the pan handle with one hand and the lid with the other. Flip it over the lid in a quick motion, then slide the frittata back into the pan to cook for another 5 minutes. Alternatively, a flat plate can be used, but this is more difficult for beginners.
3. For a foolproof method, consider using a double skillet, which is designed for easy flipping, ensuring a clean stove top and a perfect frittata. Once mastered, you can flip the frittata in mid-air with a quick flick of the wrist, although caution is recommended.

Variations

BASIC FRITTATA VARIATIONS: The frittata is versatile, allowing for numerous variations.

• Start with the basic recipe of eggs mixed with Parmigiano Reggiano.
• For a richer taste, substitute Parmigiano cheese with Pecorino Romano.
• Enhance the flavor with herbs like chopped parsley or chives.
• To achieve a creamier texture, incorporate about 10 grams (1 tablespoon) of cooking cream or a splash of milk per egg.

ADDING EXTRA INGREDIENTS: When adding extras like cheese, cured meats, or vegetables, consider these tips:

• Reduce the egg count to one per person, plus one extra, if including additional fillings.
• Pre-cook vegetables in a pan to avoid excess moisture in the frittata, as raw vegetables release water that can make the interior too soggy and undercooked.
• If using diced mozzarella, ensure it is well-dried first.

BAKED FRITTATA: Traditional methods call for frying in a pan, typically with oil. Though modern nonstick pans allow for cooking with less oil. For a healthier version, make the baked frittata recipe! Here is how to do it!

• Line a round baking pan with parchment paper.
• Pour the egg mixture into the pan.
• Bake at 190°C (347°F) for 30-40 minutes, adjusting time based on the number of eggs.

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