An Italian vegetable frittata makes a great breakfast, brunch, lunch, or even a quick and simple supper. It’s a mouthwatering combination of eggs, vegetables, cream, garlic, and cheese. Frittata can be served chilled, but it’s especially good served warm. This Italian frittata recipe is similar to other egg-based dishes such as omelets and quiche, but it has its own charm and is just as delicious the next day.
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Straightforward to make and a treat to eat, this Italian vegetable frittata recipe is definitely a winning recipe. It’s simple to prepare, and you can mix and match the fillings depending on what you have in the refrigerator. It’s the perfect way to use up any vegetables or cooked meats you need to use up.
Why You’ll Love This
Easy: Frittata recipes are in no way difficult to make, even if this is going to be the first one you have ever made. If you can chop vegetables and beat eggs, you can make this tasty treat.
Versatile: Anything goes in an Italian vegetable frittata, making it a great way to clear out your crisper drawer or combine a couple of different kinds of cheese. You can even add chopped cooked meat or seafood. Your frittata, your choice, which will always make the best frittata!
Healthy: If you’re a fan of eggs, there’s no way you aren’t going to love a homemade frittata recipe. It’s a nutritious option, too, so ditch the breakfast cereal and instead enjoy this high protein option which will keep you full for lunch and includes some of your recommended daily values of various vitamins and minerals from the vegetables.
Italian Vegetable Frittata Ingredients
The main ingredient, and star of the dish, is the fresh eggs. This great recipe also calls for grapeseed oil (or olive oil), oregano, garlic, salt, and black pepper, cream (or sub a little fresh milk for some of the cream if you want), and fresh vegetables. Zucchini, shallots, bell peppers, and spinach offer plenty of colour here. And then you have the cheese – pecorino romano and mozzarella cheese – for a rich, creamy flavour, and finally, a sprig of parsley for garnish.
How to Make an Italian Frittata
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the vegetables: The first step is to slice the vegetables and mince the garlic, adding them to a large bowl.
Sauté the vegetables: Heat oil in a cast iron skillet or oven-safe sauté pan over medium heat, then cook the veggies over medium-high heat with some oregano, salt, and pepper.
Add the cheese: Add the mozzarella to the pan.
Add the remaining ingredients: Whisk eggs with pecorino romano and cream in a medium bowl, and pour the beaten eggs into the pan with the vegetables and mozzarella.
Cook the frittata: Cook the egg mixture for about 5 minutes on the stove over medium-low heat, then finish it in the oven.
Garnish and serve: Serve garnished with parsley and some shredded cheese.
Substitutions and Variations
This easy frittata recipe is easy to customize and perfect for using leftover vegetables. You can add any other ingredients you want, such as cherry tomatoes, mushrooms, green onion, bell pepper, baby kale, green onions, eggplant, and asparagus. You can add a cooked protein such as chopped bacon, chicken, or salmon. They’re all great options. An Italian sausage frittata recipe is also amazing. Try subbing extra virgin olive oil for part of the grapeseed oil, or keep some of the yolks back and use mostly egg whites.
What to Serve with an Italian Style Frittata
Because this great frittata is so versatile and can be served at any time of the day, you can pair it with breakfast items if you’re having it first thing or with sides if you eat it for lunch or your evening meal.
If you’re having it as part of a buffet or serving everything family style, keep the Italian theme going with antipasto skewers or try it with a protein such as lemonade chicken. Or even a big juicy steak! Leftover pasta salad is also good with it. And you can offer hot sauce, tomato sauce, mayo, or even sour cream at the table with your baked frittata.
How to Store this Frittata
Store: Keep it in an airtight container in the fridge and eat within 3 days.
Freeze: Freeze it whole or in individual portions in airtight freezer bags or containers, and eat within six months.
Thaw: Thaw it in the refrigerator overnight.
Reheat: Frittata is also nice cold, but you can reheat it in the oven at 325°F for about 25 minutes, or in the microwave if you’re in a rush, although microwaving frittata can make it soggy.
Italian Frittata FAQs
If you want, swap the pecorino romano for parmesan cheese since they’re very similar in flavour profile, or try something different like goat cheese, feta cheese or cheddar cheese. You can also combine several different kinds of cheese. I like to try new flavour combinations whenever I make an Italian frittata recipe.
Since this classic frittata recipe is started on the stove and finished in the oven, a cast iron skillet, cast iron pan or similar oven-safe pan is your best bet. Since you’re using oil or cooking spray you don’t have to opt for a non-stick skillet. You can even transfer to a baking dish if that is all you have.
Vegetable Frittata Recipe
Italian Frittata Recipe
Ingredients
- 1 Tablespoon grapeseed oil
- 6 eggs
- ¼ Cup heavy cream
- ½ Teaspoon pepper fresh cracked
- 1 Teaspoon oregano
- ½ Teaspoon salt
- 3 Cloves garlic
- 2 zucchini
- 2 shallots
- 2 bell peppers
- 2 Cups baby spinach
- ¼ Cup pecorino Romano grated, plus more for garnish
- 4 Ounces mozzarella cheese block
- parsley fresh, as garnish
Instructions
- Preheat the oven to 400 degrees F.
- Heat a cast iron pan (or oven safe pan) over medium heat. Add grapeseed oil and swirl to coat.
- Prepare ingredients. Slice the zucchini in half, then thinly slice each half. Thinly slice bell peppers and shallots. Mince the garlic. Add to a mixing bowl as you go.
- Next, add vegetables to the pan. Season with salt, pepper, and oregano. Sauté for 7 minutes.
- Add the baby spinach and stir. Cook until wilted, about 3 minutes.
- Slice mozzarella cheese into small pieces and add to the pan.
- Crack the eggs into a medium mixing bowl. Combine with heavy cream and grated pecorino Romano cheese and whisk well.
- Pour eggs over the veggies into the pan.
- Cook until edges begin to set, about 5 minutes.
- Next, add the pan to the oven on the center rack. Bake for 15 minutes.
- Garnish with fresh chopped parsley and cheese and enjoy.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Make this Italian frittata recipe and enjoy a wonderful and authentic Italian flavour experience. It’s a rich-tasting egg-based dish that is delicious and served at any meal – breakfast, brunch, lunch, or dinner. There’s never a wrong time to enjoy an Italian vegetable frittata!
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti of xoxoBella is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for recipes, dogs, sustainability, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.
Bella Bucchiotti is a freelance food, travel, and lifestyle writer for MSN and the Associated Press Wire.
This is my favorite frittata recipe! So tasty.
I’ve made this 3 times now and each time used different ingredients in it. I love this recipe, thanks for sharing <3