Italian Frittata Recipe with Peas and Ricotta

Italian Frittata Recipe with Peas and Ricotta. Easy, peasy, and delicious Italian Frittata with peas, onions, and ricotta cheese. This 30 minute dish is perfect for an easy dinner or a weekend brunch.

If you love frittata you will love this Italian Frittata Recipe with Spinach. If you love ricotta- try this Sweet Ricotta Pie!

Why I love this recipe

A simple frittata with peas and onions makes a great brunch, lunch, or dinner.

This particular frittata recipe is packed with sweet spring peas, white onions, farm fresh eggs, ricotta cheese, and fresh parmigiano cheese. It is a fresh and easy recipe!

It’s basically a crustless quiche, time saver, and still provides the same delicious filling!

Ingredients

• Petite frozen peas
• Onion
• Olive oil
• Basil
• Parmigiano cheese
• Eggs
• Ricotta cheese
• Bread crumbs
• Butter
• Salt and Pepper to taste

The ricotta int his frittata recipe make it extra soft and less “eggy” than your typical recipe.

This recipe is 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!

Baking Frittata

A Frittata is usually cooked in a cast iron pan or oven-safe skillet before it is transferred to the oven to finish cooking.

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 it is typically made to serve only one person.

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!

You will also enjoy this Vegetarian Quiche Recipe, Eggs in Purgatory Recipe, and Potato Breakfast Casserole!

Variations

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

Ratatouille

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!

Pro Tips

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!

More Pea Recipes You Will Love

• A quick, delicious peas and pancetta that delivers big flavor with little work!

What to serve with Frittata

Italian Frittata is a versatile meal and is nutritious enough to be served on its own with Fast Italian No Knead Ciabatta Bread or No Knead Italian Focaccia Bread.

It also goes well with a large Italian Fennel, Citrus, Pomegranate and Salad or this Farro Salad Recipe Red Pepper Mushroom.

How Long Does Frittata Last in The Fridge?

The beauty of a frittata is that it serves a crowd and keeps well. Store your frittata in an airtight container in the fridge for up to 2 days. Frittata is delicious as leftovers!

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

Lentils Toast with Fried Egg

Paccheri Pasta with Zucchini, Fresh Tomatoes, and Creme Fraiche

Baked Zucchini with Bruschetta Topping

Italian frittata is incredibly easy to make with very simple ingredients, it’s the go-to dish Italian families eat on busy weekdays.

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5 from 4 votes

Italian Pea, Onion, and Ricotta Frittata

By: Elena Davis

Servings: 6 servings

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

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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! 

Ingredients 

1x2x3x

• ▢ 4 ½ cups petite frozen peas
• ▢ 1 medium onion, finely chopped
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon basil leaves, about 3-4 fresh leaves, torn by hand
• ▢ ¼ cup parmigiano cheese, more for topping
• ▢ 6 large eggs, room temperature
• ▢ ¾ cups ricotta cheese, 200 grams
• ▢ ¼ cup bread crumbs
• ▢ 1 pat butter
• ▢ Salt and Pepper to taste

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. Add several tablespoons of ricotta on top. Sprinkle with additional parmigiano cheese. 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. 

Notes

• 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!

Nutrition

Calories: 227kcalCarbohydrates: 22gProtein: 15gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 20mgSodium: 192mgPotassium: 392mgFiber: 7gSugar: 8gVitamin A: 1041IUVitamin C: 45mgCalcium: 156mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Brunch

Cuisine: Italian

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