Italian Frittata Recipe

Name: Italian Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 small new potatoes, washed, skins left on, sliced thin; 14 roasted red pepper, sliced; 14 poblano chile, sliced; 3 tablespoons olive oil; 5 -6 large eggs; 8 basil leaves, torn; salt & freshly ground black pepper; 4 mushroom caps, thinly sliced; 1 cup spinach leaves, roughly chopped; 1 garlic clove, crushed; 4 -6 slices prosciutto; ½ cup freshly grated parmigiano-reggiano cheese; 3 tablespoons extra virgin olive oil

Servings: persons

3 small new potatoes, washed, skins left on, sliced thin
14 roasted red pepper, sliced
14 poblano chile, sliced
3 tablespoons olive oil
5 -6 large eggs
8 basil leaves, torn
salt & freshly ground black pepper
4 mushroom caps, thinly sliced
1 cup spinach leaves, roughly chopped
1 garlic clove, crushed
4 -6 slices prosciutto
½ cup freshly grated parmigiano-reggiano cheese
3 tablespoons extra virgin olive oil

1
Preheat broiler.
2
Rub the bell pepper and poblano chile with 1 tablespoon olive oil.
3
Place them under the broiler skin side up and cook until the skins are blistered and black.
4
Remove from the broiler, and when cool enough to touch, peel and discard skins.
5
Thinly slice the pepper and chile, and set aside.
6
Crack the eggs into a bowl.
7
Add basil, season with salt & pepper, and beat lightly with a fork.
8
In a large nonstick skillet with an ovenproof handle, heat 2 tablespoons olive oil over high heat, spreading the oil around to coat the bottom and sides of the pan.
9
Add the sliced pepper, potatoes, chile, stirring and cook until the potatoes are tender, then add the mushrooms, spinach, and garlic, and cook for about 1 minutes, stirring.
10
Pour in the egg mixture and scramble gently with a wooden spoon for about 30 seconds or until the mixture forms small curls.
11
Then leave to cook undisturbed for another 45 seconds or until the frittata is just set.
12
Remove the skillet from the heat and place it under the broiler for 30-40 seconds or until the frittata firms up and lightly browns.
13
Be careful not to overcook the frittata or it will become tough and dry.
14
Lay out the prosciutto on a large warm serving plate.
15
Remove the pan from the broiler and slide the frittata onto the plate on top of the proscuitto.
16
Sprinkle generously with Parmigiano-Reggiano.
17
To serve, cut the frittata into wedges.
18
You can really use any combination of vegetables for a frittata, whatever you have on hand, and top with whatever cheese you like.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 small new potatoes, washed, skins left on, sliced thin, 14 roasted red pepper, sliced, 14 poblano chile, sliced, 3 tablespoons olive oil, and more.

Yes, Italian Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions