italian frittata

★★★★★ 2 Reviews
bethfrench avatar
By Beth French
from Kinston, NC

I took ingredients that I already had in the fridge and decided to make a frittata. I did not have a recipe but was very pleased with the end product. I cooked it in a 12-inch cast iron skillet so clean up was easy!

Blue Ribbon Recipe

The egg and vegetable medley in this simple frittata is divine. The eggs are soft and creamy. All the veggies pair well together and the Italian seasoning packs a punch of flavor. Quick and easy, this frittata is great for breakfast, brunch or even dinner.

— The Test Kitchen @kitchencrew
★★★★★ 2 Reviews
serves Makes 8 pie-size slices
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For italian frittata

  • 1 c
    chopped fresh spinach
  • 2
    large cloves of garlic, minced
  • 1/2
    sweet onion, diced
  • 2
    roma tomatoes, chopped
  • 1
    package of baby bella mushrooms, washed and sliced
  • 1 1/2 tsp
    Italian spaghetti seasoning
  • 8
    eggs, scrambled
  • 1 c
    shredded mozzarella cheese
  • 1/2 c
    half and half
  • 1 tsp
    freshly ground black pepper
  • 1 tsp
    kosher salt

How To Make italian frittata

  • 1
    Chop onion, garlic, spinach and tomatoes. Add to cast iron skillet, over medium heat, along with the mushrooms. Let cook 6-7 minutes or until softened.
  • 2
    Add mozzarella cheese, half and half, salt, pepper and Italian spaghetti seasoning to scrambled eggs and stir thoroughly.
  • 3
    Poor egg mixture over cooked ingredients in the cast iron skillet. Give it a good stir to blend everything well.
  • 4
    Place skillet in 350 degree oven for 20 minutes.
  • 5
    Serve with buttered toast and fresh fruit.