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Classic Italian Frittata

Classic Italian Frittata

Updated October 14, 2026

A versatile Italian egg dish that's part omelet, part scrambled eggs, and entirely delicious. Perfect for breakfast, lunch, or dinner, frittata is a quick way to use up vegetables and proteins while creating a satisfying, protein-rich meal.

Frittata can be served warm, at room temperature, or cold, making it great for meal prep. This dish pairs well with a simple green salad and crusty bread.

For a creamier texture, use heavy cream instead of milk. Store covered in the refrigerator for up to 3 days before serving.

Cook time
30 min
Rating
…

Ingredients

Scale
Measurement units
  • 8 large Eggs
  • ¼ cup Whole milk
  • ½ cup Grated Parmesan cheese
  • 2 tbsp Olive oil
  • 1 medium Onion
  • 2 cups Fresh spinach
  • 1 cup Bell peppers
  • ½ cup Potatoes
  • 4 oz Ham
  • 1 tsp Salt
  • ½ tsp Black pepper
  • ½ tsp Dried Italian herbs
  • 2 tbsp Butter

Instructions

Preheat oven
Preheat your oven to 375°F (190°C).
Equipment: oven
Prepare egg mixture
In a large bowl, whisk together the eggs (8 large), whole milk (¼ cup), grated Parmesan cheese (½ cup), salt (1 tsp), black pepper (½ tsp), and dried Italian herbs (½ tsp) until well combined.
Equipment: large bowl, whisk
Heat oil in skillet
Heat olive oil (2 tbsp) in a 10-inch oven-safe skillet over medium heat.
Equipment: 10-inch oven-safe skillet
Cook onions and peppers
Add the diced onion (1 medium) and cook until softened.
Add the diced bell peppers (1 cup) and diced potatoes (½ cup) and cook.
Equipment: 10-inch oven-safe skillet, spatula
Add spinach and ham
Stir in the fresh spinach (2 cups) and the diced ham (4 oz) (if using) and cook until the spinach begins to wilt.
Equipment: 10-inch oven-safe skillet, spatula
Coat skillet with butter
Add the butter (2 tbsp) to the skillet.
Allow it to melt, coating the bottom and sides evenly.
Equipment: 10-inch oven-safe skillet
Pour egg mixture into skillet
Pour the egg mixture into the skillet over the vegetables.
Stir gently to distribute the ingredients evenly.
Equipment: 10-inch oven-safe skillet, spatula
Set edges on stovetop
Let the frittata cook on the stovetop until the edges begin to set.
Equipment: 10-inch oven-safe skillet
Bake in oven
Transfer the skillet to the preheated oven.
Bake until the center is set and the top is lightly golden.
Equipment: oven, 10-inch oven-safe skillet
Cool and serve
Remove from the oven and let cool.
Slice into wedges and serve.
Equipment: knife

Tomorrow's Meal

Frittata Breakfast Sandwiches

Cold frittata warmed in the oven and stacked on toasted rolls with arugula and a quick garlic aioli.

You'll need to pick up:

Crusty rolls or ciabattaArugula or baby spinach1/4 cup mayonnaise1 small garlic clove, finely grated1 tsp lemon juice

Quick overview:

  1. 1.Heat the oven to 350°F
  2. 2.Cut the cold frittata into wedges that fit the rolls and warm them on a sheet pan for 8 to 10 minutes
  3. 3.Stir the mayonnaise, grated garlic and lemon juice together for the aioli
  4. 4.Split the rolls and toast them lightly in the oven for the last 3 minutes
  5. 5.Spread aioli on both sides, add the greens and a warm frittata wedge, and serve right away

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