Italian Frittata Recipe
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!
Servings: 6
Equipment
Ingredients
- 1 Tablespoon grapeseed oil or cooking oil of choice
- 6 eggs large
- ¼ Cup heavy cream
- ½ Teaspoon black pepper freshly cracked
- 1 Teaspoon dried oregano
- ½ Teaspoon salt
- 3 Cloves garlic
- 2 zucchini
- 2 shallots
- 2 bell peppers
- 2 Cups baby spinach
- ¼ Cup Pecorino Romano cheese 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, put the pan in the oven on the center rack. Bake for 15 minutes.
- Garnish with fresh chopped parsley and cheese and enjoy.
Notes
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.
Use the right pan: 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.
Don't skip the preheating: Make sure your oven is fully preheated before you put the frittata in to ensure even and thorough cooking.
Use the right pan: 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.
Nutrition
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
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