Italian Frittata!
A simple frittata makes a great brunch, lunch, or dinner item. This particular frittata is packed with sweet spring peas, white onions, farm fresh eggs, ricotta cheese, and fresh parmigiano cheese! It’s basically a crustless quiche, time saver, and still provides the same delicious filling! The ricotta int his frittata recipe make it extra soft and less “eggy” than your typical recipe. It is also packed with peas and onions! Enjoy this recipe weekly and switch up the veggies (read ideas below). From my cucina (kitchen) to your table, with love!
Made with Amore, Elena
What is a Frittata?
A Frittata is usually cooked in a cast iron pan or oven-safe skillet because they start on the stovetop and finish in the oven. In my family we split up the steps by sautéing the veggies first, cooling the veggies slightly, then combining with the egg mixture and baking in a tart or pie dish. This gives a prettier presentation.
Bring a Frittata to your Next Event: It transports easily, looks beautiful, and friendly to make ahead of time.
Book Club Event
Baby/ Wedding Shower
Weekend Brunch
Holiday Breakfast (Mother’s Day, Christmas, New Years Day, Valentine’s Day…)
BBQ or Outdoor Gathering
What’s the Difference Between a Frittata, Omelet, and Quiche?
An omelet resembles a frittata, but is typically made to serve just one. A Frittata serves at least four people, and can also be eaten hot or at room temperature. Large frittatas are cut in slices and served. A frittata is also cousin to the familiar, quiche. A frittata is like a crustless quiche. It’s a favorite of those who can’t—or don’t want to—make a crust (or use store-bought), or for low-carb people.
I like to add more veggies in my frittata to add more flavor and texture. Otherwise, a frittata tends to be a glorified omelet, in my opinion :).
Italian Frittata Filling Options
When I was little my Nonna Laura made sweet petite peas and onion often. If, there were any leftovers she turned them into a frittata the next day. You can do this with other leftover sautéed veggies found in these recipes:
Sautéed Zucchini and (Italian Recipe)
Polenta and Mushrooms (with sage and butter) skip the polenta and just use the mushroom recipe
The beauty of a frittata is that it serves a crowd and keeps well.
Take a slice of frittata to-go if you are running out the door in a hurry. It is a filling and satisfying lunch or snack to grab and go on a busy day!
Tips for a Making Frittata
Follow a few suggestions to level-up your frittata!
- Egg Quality Matters. This is a dish where EGGS shine! The better quality eggs the more tasty, custardy, and delicious it will taste.
- Beat Eggs Well. This is a step you don’t want to miss or you won’t reach that unified creamy consistency you desire in the final bake. You don’t want to see striations of yolk or egg white. It should be a unified color and texture.
- Use FULL FAT Dairy. Whole milk, ricotta, sour cream, yogurt, or crème fraîche are all great options. Anything less than a full-fat product will produce a less-unctuous frittata. This is due to the added “junk’ that is added to make products “low-fat”.
- DO NOT use Fresh Veggies. Cook the the veggies FIRST and separately. If you add raw vegetables it will create a watery soupy mess.
- DO NOT Over Bake! A frittata should have the consistency of an egg custard. If you bake it too long it will taste like dry scrambled eggs- yuck!
Mangia! Mangia! (Eat!)
More Delicious Recipes for YOU
Penne Pasta and Peas Recipe with Mascarpone
Holy Sheet Pan Chicken Dinner- herb roasted vegetables and orange spiced-honey glaze
Oven Roasted Potatoes (Italian Style)
Braised Chicken Thighs Artichokes Olives Farro
Paccheri Pasta with Zucchini, Fresh Tomatoes, and Creme Fraiche
Baked Zucchini with Bruschetta Topping
Print
Italian Pea and Ricotta Frittata
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Savory
- Method: Italian
- Cuisine: Italian
Description
A simple frittata makes a great brunch, lunch, or dinner item. This particular frittata is packed with sweet spring peas, white onions, farm fresh eggs, ricotta cheese, and fresh parmigiano cheese! It’s basically a crustless quiche, time saver, and still provides the same delicious filling! The ricotta int his frittata recipe make it extra soft and less “eggy” than your typical recipe. It is also packed with peas and onions! Enjoy this recipe weekly and switch up the veggies (read ideas below). From my cucina (kitchen) to your table, with love!
Ingredients
- 4 1/2 cups (600 grams) Petite Peas (frozen or fresh)
- 1 medium onion, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon (about 3–4 fresh leaves) of basil, torn by hand
- 1/4 cup parmigiano (plus more for topping)
- 6 large eggs, room temperature
- 3/4 cup (200 grams) ricotta cheese
- Salt and Pepper to taste
- 1/4 cup bread crumbs
- dab of butter
Instructions
- Preheat oven to 375 degrees F
- Grease a 9″ round tart or pie dish with butter and dust with bread crumbs until bottom and sides of pan are evenly coated.
- In a medium skillet, on medium high heat, add olive oil and onion. Cook 5 minutes until translucent and soft. Add peas and basil. Cook an additional 8 minutes. Season with salt and pepper and let cool about 15 minutes.
- In the meantime make the egg filling. In a large mixing bowl- whip the eggs, by hand or with an electric mixer, until perfectly uniform and slightly foamy. Add the ricotta and mix again until well incorporated. Add the parmigiano and mix to combine using a fork.
- Add the peas and onions to the egg and ricotta filling. Pour into the prepared baking dish and sprinkle additional parmigiano if desired. Bake at 375 degrees F for 20-25 minutes (do not overcook it will continue to cook as it rests). Let set 10 minutes before cutting.
- Serve hot, room temperature, or cold as leftovers.
Keywords: peas, onions, vegetarian, veggies, dinner, lunch, brunch, frittata, eggs, onions, easy meal, easy recipe, Italian recipe, frittata recipe
