Italian Frittata Recipe
User Reviews
5
Italian Frittata Recipe
Description
The Italian Frittata Recipe brings together simple ingredients like pancetta, potatoes, and onions sautéed until tender and crispy, combined with eggs enriched by Parmigiano Reggiano for a savory depth. The eggs are slowly cooked in a cast-iron skillet, gently pushed from edges inward to ensure even cooking without drying out. Flipping the frittata helps achieve a delicate balance between the set exterior and creamy interior. Fresh parsley and rosemary garnish add brightness and aroma to the finished dish.
This frittata works well for breakfast or brunch, served hot from the skillet or on a plate. The combination of salty pancetta and tender potatoes makes it filling and flavorful.
Notes advise taking a low and slow cooking approach to maintain creaminess, avoiding overmixing the eggs to prevent excessive puffiness, and letting the frittata rest before slicing to help it hold together. For alternative cooking, baking after stovetop cooking offers another way to finish it evenly. Adding extra ingredients is best done during the initial sauté step to cook them through.
Ingredients
- 2 tablespoons olive oil
- ¼ cup pancetta cut into lardons
- ½ sweet onion peeled and small diced
- 1 russet potato peeled and small diced, medium size
- 10 egg large
- 1 cup Parmigiano Reggiano cheese plus more for garnish, grated
- salt coarse, to taste
- black pepper coarse, to taste
- parsley optional, chopped, fresh, for garnish
- rosemary optional, chopped, fresh, for garnish
Instructions
- Add the oil to a 10” cast-iron skillet over medium heat and cook the pancetta, onions, and potatoes until tender and cooked, which takes about 8 to 10 minutes, or until the pancetta is crispy and the potatoes are tender. Be sure to stir every few minutes and season with salt and pepper.
- While the pancetta, onions, and potatoes are cooking, add the eggs, cheese, salt, and pepper to a medium-sized bowl and whisk until completely combined and smooth.
- Add the eggs to the cast iron skillet and constantly push the eggs from the outside of the pan to the inside, similar to making an omelet. You may need to turn the heat to medium-low to ensure nothing is bruning.
- Once the eggs are slightly runny on top, about 4 to 6 minutes, invert the frittata using a plate, place it back into the skillet runny side down, and finish cooking for 2 to 3 minutes.
- Serve the frittata in the skillet or on a serving platter or plate, and garnish with additional parmesan cheese, parsley, and rosemary. Serve alongside fresh bread.
Notes
- Cook the frittata slowly over low heat to maintain a creamy texture and avoid dryness.
- Whisk eggs and cheese just until combined to prevent the frittata from puffing and collapsing.
- Let the frittata rest a few minutes before slicing to keep it from falling apart.
- Use a well-seasoned cast iron or non-stick pan to ensure even cooking and easy release.
- Optionally finish cooking in a 375°F oven for 5-6 minutes to set the top without flipping.
- Add additional vegetables or meats during the initial sauté step for even cooking.
- Make the frittata up to 30 minutes ahead and keep warm covered in a low oven until serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 285mg | 95% |
| Sodium | 379mg | 16% |
| Potassium | 297mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 526IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 249mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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