Quick to prepare and endlessly versatile, a frittata is simply beaten eggs cooked slowly with whatever you have on hand—vegetables, cheese, herbs, or even leftover pasta (yes, really!).
Light yet satisfying, it’s a dish that combines simplicity, frugality, and flavour all in one pan. You can enjoy it any time of day—at breakfast, tucked into a sandwich for lunch, or served up for dinner.
You can cook a frittata in the oven or on the stovetop. If you’re using a pan, cover it with a lid and cook until the bottom is set, then carefully flip it over using a plate to finish the other side.
The name “frittata” comes from the Italian word friggere, meaning “to fry.” But in Italian, it also carries some fun figurative meanings:
- Ho fatto una frittata — literally “I made a frittata,” but figuratively, it means you’ve made a bit of a mess.
- Non girare la frittata — literally “don’t flip the frittata,” meaning don’t twist the argument or turn the tables in your favour.
Whether you stick to a classic version or fill it with whatever inspires you, a frittata is a wonderfully simple way to turn everyday ingredients into something truly delicious.
Servings: 4
Ingredients:
- 6 medium free-range eggs
- ⅔ cup (80 g) Grana Padano, grated
- 2 medium potatoes
- 1 tbsp olive oil
- 2 tsp parsley (chopped)
- Salt and black pepper, to taste
Step-by-Step Instructions:
- Prepare the potatoes
Peel and cut 2 medium potatoes into small cubes. Place it in a large non-stick pan with 1 tbsp olive oil and pan-fry until golden and tender. - Whisk the eggs
While the potato cooks, whisk together 6 medium eggs, ⅔ cup (80 g) Grana Padano, 2 tsp chopped parsley, a pinch of salt, and black pepper in a large bowl until well combined. - Add eggs to the pan
Pour the egg mixture into the pan with the potato. Cover with a lid and cook over medium-low heat for about 5–7 minutes, until the bottom is set. (You can gently lift the edge with a spatula to check.) - Loosen the frittata
Run a spatula around the edges to release the frittata from the pan. Tilt the pan slightly and press the edges inward to let uncooked egg flow underneath. Repeat until only a thin layer of uncooked egg remains on top. - Flip the frittata
If using a regular pan, carefully slide the frittata onto a lid (cooked side down). Place the pan upside down over the lid, hold both securely, and flip them together so the frittata returns to the pan with the uncooked side facing down. Cook for another 5–7 minutes, until the bottom is set and the centre is cooked through. - Serve
Slide the frittata onto a plate, cut into wedges, and enjoy hot, warm, or at room temperature.
Buon appetito!
Nutritional Information (per serving):
Calories: 220 kcal | Protein: 14 g | Carbohydrates: 6 g | Fat: 15 g | Saturated Fat: 5g | Fibre: 1 g | Sugar: 1 g | Sodium: 330 mg | Cholesterol: 215 mg
Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.
Frittata di patate (omelette with potatoes)
Ingredients
- 6 medium free-range eggs
- ⅔ cup (80 g) Grana Padano, grated
- 2 medium potatoes
- 1 tbsp olive oil
- 2 tsp parsley (chopped)
- Salt and black pepper, to taste
Instructions
- Prepare the potatoesPeel and cut 2 medium potatoes into small cubes. Place it in a large non-stick pan with 1 tbsp olive oil and pan-fry until golden and tender.
- Whisk the eggsWhile the potato cooks, whisk together6 medium eggs, ⅔ cup (80 g) Grana Padano, 2 tsp chopped parsley, a pinch of salt, and black pepper in a large bowl until well combined.
- Add eggs to the panPour the egg mixture into the pan with the potato.Cover with a lid and cook over medium-low heat for about 5–7 minutes, until the bottom is set. (You can gently lift the edge with a spatula to check.)
- Loosen the frittataRun a spatula around the edges to release the frittata from the pan. Tilt the pan slightly and press the edges inward to let uncooked egg flow underneath. Repeat until only a thin layer of uncooked egg remains on top.
- Flip the frittataIf using a regular pan, carefully slide the frittata onto a lid (cooked side down). Place the pan upside down over the lid, hold both securely, and flip them together so the frittata returns to the pan with the uncooked side facing down. Cook for another 5–7 minutes, until the bottom is set and the centre is cooked through.
- ServeSlide the frittata onto a plate, cut into wedges, and enjoy hot, warm, or at room temperature.
