Italian Frittata

Frittatas are something I make very often, especially as part of a lunch with other mixed dishes and salads—rather like a grand antipasto. They are easily prepared and look really appetizing. You can use your imagination and experiment with different ingredients—you can use all sorts of vegetables to make a frittata, such as asparagus, spinach, or zucchini, but always lightly cook them first. I also find that the frittata tastes better when served cold.–Manuela Darling-Gansser

LC Freestyle Frittata Note

Perhaps our fave freestyle frittata is this very melding of eggs and potatoes and not much else. What’s yours?

Italian Frittata Recipe

  • Quick Glance
  • 25 M
  • 30 M
  • Serves 6


  • 12 large eggs
  • 1 tablespoon cold water
  • Salt and freshly ground pepper
  • 4 heaping tablespoons grated Parmigiano-Reggiano
  • 2 large potatoes, peeled, boiled, and cut into 1/2- to 1-inch chunks
  • 2 tablespoons (1 ounce) unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 small red onion or 2 leeks, chopped


  • 1. Lightly beat the eggs with a fork and add the water, salt, pepper, Parmigiano-Reggiano, and chopped potatoes.
  • 2. In a large ovenproof cast-iron or nonstick skillet (preferably 12-inch) over medium heat, melt the butter with the oil. Add the onion or leeks and sauté until transparent, 5 to 10 minutes.
  • 3. Pour in the egg mixture and cook over medium heat for about 5 minutes. Meanwhile, heat the broiler to medium. Broil until the frittata is golden brown, about 5 minutes. Let cool to warm or room temperature or chill in the fridge. Cut into wedges and serve.
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