I have always loved eggs. I want to show you how to turn leftover pasta or vegetables and eggs into something special – a frittata. Frittata means ‘fried’ in Italian and is an egg-based dish and an Italian version of an omelette. Whether you choose to cook your frittata on the stovetop, oven-baked or started in an oven-proof frying pan and transferred to the oven to complete cooking, the results are always fantastic. Frittata is a family favourite and makes a great breakfast, lunch or dinner. It is an ideal dish for Sunday brunch for the whole family. Frittata can also be your go to dish when you want to create a quick meal.

So how do you create the perfect frittata? Here are the secrets:

Precook the filling

The perfect frittata starts with precooking your filling. This is the reason why using leftover cooked pasta or vegetables is perfect – there is no precooking required. If you are not using leftovers, precook any onions, potatoes or other vegetables for your filling. Remember to drain vegetables that absorb a lot of water well such as spinach.

Choose your baking dish or frying pan

I find that a 25cm round baking dish is the perfect frittata size for oven baked frittata for 4 people. You could use a larger frying pan for stovetop cooked frittata or baking dishes of up to 30cm which will result in a more shallow frittata and require a lower cooking time.

Whisk your eggs with flavoursome herbs and cheese

Use a fork to lightly beat 6 eggs until just combined. Add Parmigiano Reggiano, a dash of cream where required, and herbs to your liking. Season well.

Arrange the filling and pour over the egg mixture

Arrange the vegetable filling on the base of the frying pan or baking dish. You then scatter cheese such as mozzarella, where required. Pour the egg mixture evenly over the vegetable filling.

To turn or not to turn, this is the question

I generally don’t flip my frittata. I like to make a deeper dish frittata so I mostly cook the entire frittata in the oven. If you are cooking your frittata in the oven, you will need to bake your frittata in a preheated 180°C conventional oven for 25 minutes (if using a 25cm baking dish). I also recommend starting frittata on the stovetop and transferring to the oven to complete cooking. If you are cooking your frittata on the stovetop, cook your frittata over low-medium heat for about 8 minutes, then cover the frying pan with a large plate (or flat pot lid) and flip the fritatta onto the plate (or pot lid). You may wish to do this over the sink in case there are any liquids in the frying pan, then slide the frittata from the plate back into the frying pan. Cook for a further 8 minutes or until cooked through.

Frittata is delicious warm and even tastier served as a cold dish. I enjoy frittata served with a salad on the side. It also makes a great addition to a rustic antipasto platter. Try cooking frittata to bring to bring to your next picnics or family gathering. I recommend you mix it up and use seasonal vegetables to create different types of frittata throughout the year.

Here are my top 5 frittata recipes to get you started:

1. Frittata ‘di patate’ (of potatoes)

2. Frittata of asparagus and leek

3. Frittata of spaghetti

4. Frittata of creamed pumpkin, potato and baby spinach

5. Frittata (rolled omelette) of ham and mozzarella

I hope these recipes will inspire you to create your own frittata creation – buon appetito.

Blog ‘Turn leftovers into the perfect frittata’ authored by Vanessa Bottaro.

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Vanessa Bottaro

Author, Founder and Creative Director at Italian Spoon

In my eyes, Italian cuisine is love on a plate.

Vanessa is Creative Director of the Italian Spoon website and Author of The Italian entertaining cookbook, a collection of home-style Italian recipes and tips for entertaining in true Italian-style. In addition to cooking and taking photographs, Vanessa writes the recipes and blogs to bring the love of Italian cooking to life! The collection of recipes and blogs on the website have been inspired by travels to Italy and desire to share what she has learnt from the great ‘Mamma’s and ‘Nonna’s in her life!

Vanessa is an entrepreneur and wife to husband Simone and the mother of two beautiful kids Dante and Mia. Even so she was born and lives in Melbourne Australia, Vanessa has a deep connection to Italy. Perhaps it is the food, or maybe it is because it is the place where Vanessa met the love of her life, Simone to whom she has been happily married for so many years.

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