Classic Italian Frittata
A fluffy and versatile Italian egg dish with potatoes, onions, and cheese, perfect for breakfast or brunch.
10 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 6 large eggs
- 1 medium potato, diced
- 1 small onion, finely chopped
- 1/2 cup shredded cheese (such as cheddar or mozzarella)
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped (optional)
Nutrition Facts
Share this Recipe
Instructions
Preheat the oven to 350°F (175°C).
Heat olive oil in a medium oven-safe skillet over medium heat. Add the diced potatoes and cook until they start to soften, about 5 minutes.
Add the chopped onion to the skillet and sauté until the onions are translucent and the potatoes are fully cooked, about 5 more minutes.
In a bowl, whisk the eggs with salt and black pepper until well combined. Pour the egg mixture over the potatoes and onions in the skillet.
Sprinkle the shredded cheese evenly over the top. Cook on the stovetop for about 3-4 minutes until the edges start to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and slightly golden on top.
Remove from the oven and let it cool for a couple of minutes. Garnish with fresh parsley if desired, then slice and serve warm.
Chef's Tips
- Customize It: Add vegetables like bell peppers, spinach, or mushrooms for extra flavor and nutrition.
- Cheese Options: Try different cheeses like feta, goat cheese, or Parmesan for a unique twist.
- Herb Boost: Fresh herbs like basil, thyme, or chives can enhance the flavor.
- Storage: Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or oven.
- Non-Stick Skillet: Use a well-seasoned cast-iron or non-stick skillet to prevent sticking.
