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frittata slice on spatula cast iron pan

Basic Frittata Recipe with Flexible Flavor Options

Beth Lee
This basic frittata recipe is an easy, flexible egg dish, similar to quiche but without the crust. It is an Italian version of an omelet, baked in the oven.
5 from 4 votes
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Breakfast, Dinner, Lunch
Cuisine Italian
Servings 6 servings
Calories 207 kcal

Ingredients
  

  • ¾ cup diced pancetta
  • 1 medium shallot
  • 3 green onions
  • ½ tablespoon fresh thyme
  • 1 tablespoon fresh oregano
  • ½ cup sliced cherry tomatoes regular tomatoes, or roasted tomatoes
  • 1 teaspoon Herbes de Provence optional
  • 8 large eggs
  • ½ cup heavy cream
  • 1 tablespoon grated parmesan cheese
  • ¼ cup shredded cheddar
  • 1 teaspoon pepper
  • ½ teaspoon salt

Instructions
 

  • Preheat the oven to 300 degrees regular or convection
  • Saute the pancetta in the 10 inch ovenproof skillet on medium heat. When the fat is rendered and they are crispy and brown, remove from pan, put on a paper towel to drain, and wipe most of the pancetta fat out of the pan.
  • While the pancetta is browning, chop the shallot, green onion, thyme, oregano, and tomato.
  • Once the pancetta is removed from the skillet, add the diced green onion and shallot to the pan and sauté for a minute or two, still on medium heat.
  • Add the diced tomatoes, chopped thyme, oregano, and Herbes de Provence (if using) and sauté until the tomatoes soften - another 2 minutes or so. Take off the heat.
  • In a medium bowl, mix the eggs, cream, parmesan and cheddar cheese, and salt and pepper. Add the diced pancetta and onion mixture from the pan. Mix together and add back to the skillet.
  • If you are not using a non-stick skillet, a little butter or olive oil in the bottom of the skillet before the eggs are added back in might be wise.
  • Bake at 300 degrees regular for about 30 minutes or 300 degrees convection for 20 minutes.
  • Once it is cooled slightly, remove from the pan onto a surface that you can cut on and slice as desired into pie shapes or square if making a sandwich.

Notes

  • There are many ways to speed up or modify this recipe. Regular onion can be used in place of the green onion and shallot. Fresh chives can be added for color and flavor instead of or in addition to the green onion and or shallots.
  • Spinach can be added fresh to the egg mixture or sauteed for a couple of minutes to wilt with the onion mixture.
  • Instead of fresh tomatoes, sundried tomatoes right out of a jar would work great as would already made roasted tomatoes or roasted red peppers (or both).
  • Have leftover roasted vegetables - chop and add them in.
  • Vegetarian? Leave out the pancetta. Be sure to sub in some olive oil where I suggested using a bit of the rendered pancetta fat. Bacon would also work well instead of pancetta.
  • I also think that half and half or even milk can sub in for the heavy cream and certainly you can play around with the cheeses that you use. That's why I called it a flavorful and flexible frittata!!!

Nutrition

Calories: 207kcalCarbohydrates: 3gProtein: 11gFat: 16gSaturated Fat: 8gCholesterol: 282mgSodium: 356mgPotassium: 174mgSugar: 1gVitamin A: 860IUVitamin C: 5.2mgCalcium: 117mgIron: 2.1mg
Keyword easy egg recipe, frittata
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