Classic Italian Frittata
A fluffy and versatile Italian egg dish with potatoes, onions, and cheese.
10 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 6 large eggs
- 1 medium potato, thinly sliced
- 1 small onion, diced
- 1/2 cup shredded cheese (Parmesan or cheddar)
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped (optional)
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the sliced potatoes and cook until slightly tender, about 5 minutes.
Add the diced onions to the skillet and sauté until translucent, about 3 minutes. Season with salt and black pepper.
In a bowl, whisk the eggs with a pinch of salt and black pepper. Pour the eggs evenly over the potatoes and onions in the skillet.
Sprinkle shredded cheese on top. Cook on the stovetop for 2-3 minutes until the edges start to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are fully set and slightly golden.
Remove from the oven, garnish with fresh parsley if desired, and let it cool for 2 minutes before slicing and serving.
Chef's Tips
- Customize It: Add cooked bacon, spinach, mushrooms, or bell peppers for extra flavor.
- Cheese Options: Try feta, goat cheese, or mozzarella for a different taste.
- Stovetop Only: If you don’t have an oven-safe skillet, cover the pan with a lid and cook on low heat until the eggs set.
- Meal Prep: Frittata keeps well in the fridge for up to 3 days. Reheat in the microwave or enjoy cold.
- Perfect Texture: Avoid overcooking—the frittata should be slightly soft in the center when removed from the oven.
