This Italian frittata recipe seamlessly blends the warmth of a morning meal with the convenience of an effortless evening supper. Its harmonious balance of eggs, vegetables, cream, garlic, and cheese makes it a standout dish that’s equally delightful served fresh or enjoyed the next day at room temperature. This versatile Italian staple can be effortlessly adapted using your preferred veggies and meats, delivering a flavorful and satisfying experience.
Italian frittata is a masterclass in simplicity, packing a punch of taste without requiring excessive effort. And if you’re hooked on this recipe, I recommend exploring my sheet pan eggs benedict or slow cooker overnight breakfast casserole for additional mouth-watering brunch options.
Why You’ll Love This Recipe
Making an Italian vegetable frittata is as effortless as beating eggs and chopping veggies. This versatility-packed dish lets you combine a variety of ingredients, whether it’s clearing out your crisper drawer or mixing different types of cheese. You can even add cooked meat or seafood to create a customized masterpiece. With its impressive nutritional profile, featuring high-quality protein and essential vitamins and minerals from the vegetables, this homemade frittata recipe is an excellent choice for breakfast or lunch. It’s a guilt-free way to start your day, packed with flavor and satisfying enough to keep you full until dinner.
How to Make an Italian Frittata
To start preparing your dish, follow these steps: Begin by slicing the vegetables and mincing the garlic, placing them in a large bowl. Next, heat oil in a cast iron skillet or oven-safe sauté pan over medium heat. Add the sliced veggies to the pan, along with some oregano, salt, and pepper. As the veggies cook, add mozzarella to the pan. In a separate bowl, whisk together eggs, pecorino romano, and cream. Pour this egg mixture into the pan with the vegetables and mozzarella. Continue cooking the egg mixture on the stovetop over medium-low heat for about 5 minutes, then finish it off in the oven before serving. Finally, garnish with parsley and some shredded cheese to complete your frittata.
Substitutions and Variations
When it comes to creating your perfect omelette, the key is to think outside the box (or in this case, the pan). Don’t be afraid to get creative with the ingredients! Start by adding some veggies – cherry tomatoes, mushrooms, green onion, eggplant, and asparagus are all great options. You can also add a cooked protein source like chopped bacon, chicken, or salmon to give your omelette an extra boost. Spices are where things start to get really interesting. Experiment with different herbs and spices to find the combination that works best for you – if you like a little heat, try adding some chili flakes. And finally, don’t forget about the cheese! You can stick with classic pecorino Romano, or try something new like parmesan, goat cheese, feta, or cheddar. Or why not combine a few different types of cheese for a truly unique twist? The possibilities are endless when it comes to omelette customization.
How to Store Italian Style Frittata
When storing your homemade frittata, it’s crucial to keep it fresh and safe to eat. To do this, place it in an airtight container within the refrigerator and consume it within three days. If you don’t plan on eating it within that timeframe, consider freezing it. You can freeze the entire frittata or portion it out into individual servings before storing them in airtight freezer bags or containers. When frozen, your frittata should remain safe to eat for up to six months.When you’re ready to enjoy your frozen frittata, simply thaw it overnight in the refrigerator. If you need to reheat it more quickly, you can do so by placing it in the oven at a moderate temperature of 325 degrees Fahrenheit for about 25 minutes. Alternatively, if you’re short on time, you can reheat your frittata in the microwave; however, keep in mind that this method may cause the dish to become slightly soggy.
Top Tips
When preparing a delicious frittata, it’s essential to start with the freshest vegetables available, as they will provide an unparalleled flavor and texture. Incorporating seasonal ingredients not only enhances the overall taste but also ensures that each bite is packed with nutrients. Additionally, don’t overlook the importance of preheating your oven before baking the frittata. A fully preheated oven guarantees even cooking, preventing hotspots and resulting in a perfectly cooked dish.
Vegetable Frittata FAQs
When it comes to cooking the perfect frittata, the right pan can make all the difference. Since this recipe starts on the stove and finishes in the oven, a cast iron skillet or similar oven-safe pan is ideal. You don’t need to worry about non-stick coatings since you’ll be using oil or cooking spray. If you only have a baking dish handy, that will work too. Once you’ve chosen your pan, the possibilities are endless when it comes to adding ingredients. You can substitute the grapeseed oil with olive oil, coconut oil, or another of your favorite oils, just keep in mind that different oils have varying smoking points and adjust the cooking temperature accordingly. The recipe is also highly adaptable – add your choice of vegetables, cooked meats like bacon, chicken, or salmon, or a combination of both. Just ensure any additions are fully cooked before adding them to the frittata mixture.
Vegetable Frittata Recipe
Italian Frittata Recipe
Bella Bucchiotti shares a culinary delight that’s sure to become a staple in your kitchen. The Italian frittata, with its adaptability and bold flavor profile, is a dish that can be tailored to suit any palate. With just a few simple steps and some creativity, you’ll have a mouthwatering meal ready in no time.
Instructions
To start, preheat your oven to a cozy 400 degrees Fahrenheit. Meanwhile, heat up a sturdy cast iron pan or oven-safe skillet over medium heat. Add a drizzle of grapeseed oil and give it a gentle swirl to coat the surface nicely. While the pan is heating up, get your ingredients ready for action! Slice the zucchinis in half lengthwise, then shave each half into delicate strips. Thinly slice those bell peppers and shallots as well, and mince the garlic for added flavor. Toss all these prepared ingredients into a bowl as you go along.
Once your pan is hot and ready, add the veggies to the mix. Sprinkle some salt, pepper, and oregano over them to bring out their natural flavors. Let them cook for about 7 minutes on medium heat, stirring occasionally to ensure even cooking. As they’re sautéing away, toss in a handful of baby spinach leaves and stir until they wilt into the mix.
Next up, it’s time to add some melted mozzarella cheese to the pan. Slice it into teeny pieces or chunks before adding them to the skillet. In a separate bowl, whisk together eggs, heavy cream, and grated pecorino Romano cheese for a creamy and rich filling. Pour this egg mixture over the veggie medley in the pan.
Now it’s time to get your bake on! Pop that pan into the oven and let it ride the center rack for 15 minutes, or until the edges start to set. Once it’s done, remove it from the oven and top with some fresh parsley and a sprinkle of cheese for a pop of color and flavor. And just like that, you’ve got yourself a delicious veggie omelette to enjoy!
