Frittata is like an omlette, the difference being you slowly cook it in the oven, and not on the burner. It’s a good dish because you can add anything you like to it, even leftovers.
When we were travelling, we would do a frittata the morning we left and used all the food we had in the fridge: vegetables… cheese… cold cuts…
We ate this in several places in Italy and it’s one of our favourite breakfast recipes!
Watch How To Make It
The Frittata is great as a big breakfast or for brunch. You can also eat it as a quick cold snack from the fridge. This Italian dish has a lot to offer and can take many shapes so you can enjoy a nice meal and do something creative with your leftovers.
Here is the written recipe, with the ingredients and step by step instructions:
Frittata with Asparagus
- Chop the onion
- Cut the pancetta in small pieces like this
- Cut the asparagus in small pieces, until you hit the woody bottom part. Throw away the rest.
- In a large bowl, put all the eggs
- Add 1 teaspoon of salt, some black pepper and scramble, but not too much.
- Add three quarters of the parmesan cheese over the eggs and leave the rest for later. Mix a bit more
- Add the oregano and mix
- In a preheated pan at medium heat, add the pancetta and a bit of olive oil. Let this cook for 4 mins.
- Then add the onions, mix and cook for another 4 mins at low heat.
- After that, add the asparagus and mix, then cook for another 2 mins.
- Once that is done, add the egg mixture, then the feta cheese on top.
- Mix everything slowly for 1 min, so the egg reaches the bottom of the pan, cooks and all the ingredients reach the top. You don’t want to leave the onion to cook at the bottom of the pan.
- Add the rest of the parmesan over, to make a beautiful crust.
- We are now ready to add the frittata in the oven. Have it preheated at 347 degrees fahrenheit (or 175 degrees celsius) and add the pan in the middle rack. Cook for 12-15 minutes or until the middle of the frittata is not mushy anymore.
- After we take it out of the oven, put some chopped chives over the frittata, for taste and to make it look nicer.
- Let it cool off for 10 mins, then transfer to a nice plate.
Did you make this recipe?
More Italian Recipes
If you love Italy as much as I do, you want to know as many Italian recipes as possible. Click to see all of mine in the Italian Recipes page!