Real Recipes From Real Home Cooks ®

italian frittata

★★★★★ 2
a recipe by
Beth French
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
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

  • Mushrooms, onions, and other veggies sauteed in a skillet.
    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.
  • Mozzarella cheese, half and half, and spices combined with eggs in a bowl.
    Add mozzarella cheese, half and half, salt, pepper and Italian spaghetti seasoning to scrambled eggs and stir thoroughly.
  • Eggs poured over veggies in the skillet.
    Poor egg mixture over cooked ingredients in the cast iron skillet. Give it a good stir to blend everything well.
  • The frittata baking in the oven.
    Place skillet in 350 degree oven for 20 minutes.
  • A slice of frittata on a plate.
    Serve with buttered toast and fresh fruit.