This post may contain affiliate links, please see the privacy policy for details.

This Italian frittata recipe combines the heartiness of a good breakfast with the ease of a simple supper. With its blend of eggs, vegetables, cream, garlic, and cheese, it stands out as a delicious, unique dish that’s just as tasty when served warm or chilled the next day.

An Italian frittata sizzling with cheese and herbs.

Italian frittata is a versatile dish that you can easily whip up using your favorite vegetables and meats. It’s simple but packed with flavor!

If you’re a fan of this Italian vegetable frittata recipe, try sheet pan eggs benedict or slow cooker overnight breakfast casserole for more delicious brunch options, or a breakfast skillet or breakfast burritos for something more unusual!

An Italian frittata packed with veggies, cooked in a skillet.

Why You’ll Love This Recipe

Easy:  Egg 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.

A slice of Italian Style frittata on a plate with a fork.

Italian Frittata Recipe Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Fresh Eggs: These will form the base of our frittata, providing structure and protein.
Zucchini: It adds a lovely texture and mild flavor to the dish.
Bell peppers: These add a beautiful pop of color and a refreshing crunch to every bite.
Garlic: A frittata without garlic is truly incomplete! It adds a wonderful depth of flavor that works great with all the other ingredients.
Pecorino Romano and Mozzarella cheese: Cheese makes everything better, and this frittata is no exception. The combination of these two cheeses adds a rich, gooey texture and a savory flavor that’s absolutely delicious.
Heavy cream: This ingredient adds a luxurious creaminess to the frittata, making it even more irresistible.

A bowl of vegetable frittata, including zucchini, peppers, and other ingredients, on a white background.

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.

A vegetable frittata filled with peppers.
A slice of vegetable frittata on a plate with a spatula.

Substitutions and Variations

Veggies: Use any vegetables you like, such as cherry tomatoes, mushrooms, green onion, eggplant, or asparagus.
Protein: You can also add a cooked protein such as chopped bacon, chicken, or salmon.
Spices: Feel free to experiment with different herbs and spices. You can add a kick of heat with some chili flakes.
Cheese: You can swap the pecorino Romano for parmesan cheese or try something different like goat cheese, feta cheese, or cheddar cheese. You can also combine several different kinds of cheese for a unique twist.

An Italian-style skillet with a slice of quiche in it.

Serving Suggestions

Breakfast: When serving this Italian vegetable frittata for breakfast, you can pair it with items such as bacon, sausage, or even breakfast potatoes.
Lunch or Dinner: This frittata can also be served as a main dish for lunch or dinner. You can serve it with a side salad or some crusty gluten-free bread
to make a complete and hearty meal.
Buffet: If you’re having it as part of a buffet or serving everything family style, consider adding some antipasto skewers or a protein such as lemonade chicken. A big juicy steak would also be a great addition. 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.

An Italian Style vegetable frittata in a skillet.

How to Store Italian Style 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.

A pizza with cheese and herbs in a pan, inspired by an Italian frittata recipe.

Top Tips 

Use Fresh Vegetables: Fresh, in-season vegetables will provide the best flavor and texture for your frittata.
Don’t Skip the Preheating: Make sure your oven is fully preheated before you put the frittata in to ensure even and thorough cooking.

An Italian-style vegetable frittata with herbs in a pan.

Vegetable Frittata FAQs

What’s the best kind of pan for frittatas?

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.

Can I use a different kind of oil for this frittata recipe?

Absolutely! You can easily substitute the grapeseed oil with another oil of your choice, such as olive oil or coconut oil. Just keep in mind that different oils have different smoking points, so adjust the cooking temperature accordingly.

Can I add other ingredients to this frittata recipe?

Yes! This recipe is quite versatile. Feel free to add any other vegetables or even a cooked protein of your choice, such as bacon, chicken, or salmon. Just make sure that any additions are fully cooked before adding them to the frittata mixture.

A slice of vegetable frittata in a skillet.

Vegetable Frittata Recipe

5 from 55 votes

Italian Frittata Recipe

By: Bella Bucchiotti
Italian frittata is a versatile dish that you can easily whip up using your favorite vegetables and meats. It’s simple but packed with flavor!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6


  • 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


  • 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.


Calories: 223kcal | Carbohydrates: 8g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 194mg | Sodium: 444mg | Potassium: 438mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2846IU | Vitamin C: 66mg | Calcium: 206mg | Iron: 2mg
Like this recipe? Rate and comment below!

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 is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.


You Might Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    I’ve made this 3 times now and each time used different ingredients in it. I love this recipe, thanks for sharing <3