Italian Frittata Recipe
This Italian frittata features a combination of crispy pancetta, tender potatoes, and sweet onions cooked in olive oil, mixed with eggs and Parmigiano Reggiano cheese to create a creamy, custard-like texture. The stovetop cooking method slowly sets the eggs while maintaining a soft center. The frittata is flipped to finish cooking and then garnished with fresh herbs and extra cheese for added flavor and aroma. Ideal for a hearty breakfast or brunch, this dish demonstrates the value of gentle cooking to develop rich texture and flavor.
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
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 251
% 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.