📝 About This Recipe
This classic Italian Frittata di Verdure is a celebration of the countryside, blending farm-fresh eggs with a vibrant medley of seasonal vegetables. Unlike a French omelet, this dish is slowly cooked until golden and finished under a broiler to create a custard-like interior with a beautifully caramelized crust. It is a versatile masterpiece that transitions effortlessly from a sun-drenched brunch to a light, sophisticated dinner.
🥗 Ingredients
The Egg Base
- 8 pieces Large eggs (preferably pasture-raised, at room temperature)
- 1/4 cup Heavy cream (adds a silky, luxurious texture)
- 1/2 cup Pecorino Romano cheese (freshly grated)
- 1/2 teaspoon Kosher salt (plus more for seasoning vegetables)
- 1/4 teaspoon Black pepper (freshly cracked)
The Garden Vegetables
- 3 tablespoons Extra virgin olive oil (divided)
- 1 medium Zucchini (quartered lengthwise and sliced into thin half-moons)
- 1 medium Red bell pepper (seeded and diced into 1/2-inch pieces)
- 6-8 pieces Asparagus spears (woody ends removed, cut into 1-inch lengths)
- 1/2 small Yellow onion (finely diced)
- 2 cups Baby spinach (loosely packed)
- 2 pieces Garlic cloves (minced)
Herbs & Finishing
- 2 tablespoons Fresh flat-leaf parsley (finely chopped)
- 5-6 pieces Fresh basil leaves (torn into small pieces)
- 1/2 cup Cherry tomatoes (halved, for topping)
👨🍳 Instructions
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1
Adjust your oven rack to the top position and preheat your broiler to high.
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2
In a large mixing bowl, whisk together the 8 eggs, heavy cream, grated Pecorino Romano, salt, and pepper until well combined but not excessively frothy. Stir in the chopped parsley and set aside.
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3
Heat 2 tablespoons of olive oil in a 10-inch oven-proof non-stick or well-seasoned cast iron skillet over medium heat.
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4
Add the diced onion and red bell pepper to the skillet. Sauté for 4-5 minutes until the onion is translucent and the pepper begins to soften.
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5
Add the sliced zucchini and asparagus to the pan. Season with a small pinch of salt. Cook for another 5-6 minutes, stirring occasionally, until the vegetables are tender-crisp and showing slight golden edges.
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6
Stir in the minced garlic and cook for just 30-60 seconds until fragrant, being careful not to let it burn.
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7
Add the baby spinach to the skillet. Toss gently with tongs for 1 minute until the leaves are just wilted.
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8
Ensure the vegetables are spread in an even layer across the bottom of the pan. Drizzle the remaining 1 tablespoon of olive oil around the edges of the pan to prevent sticking.
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9
Pour the egg mixture over the vegetables. Use a heat-resistant spatula to gently move the vegetables so the egg flows evenly underneath them.
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10
Reduce the heat to medium-low. Arrange the halved cherry tomatoes on top, cut-side up, and sprinkle with the torn basil.
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11
Cook undisturbed for 6-8 minutes. You are looking for the edges to be set and pulling away slightly from the sides, while the center remains slightly jiggly.
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12
Transfer the skillet to the oven under the broiler. Broil for 2-3 minutes, watching closely, until the top is puffed, golden brown, and the center is completely set.
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13
Remove from the oven (the handle will be very hot!) and let the frittata rest in the pan for 5 minutes. This allows the steam to release and makes slicing easier.
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14
Slide the frittata onto a cutting board or serving platter. Slice into wedges and serve warm or at room temperature.
💡 Chef's Tips
Always use a non-stick or well-seasoned cast iron skillet to ensure the frittata slides out easily. Don't overbeat the eggs; you want to incorporate the ingredients without adding too much air, which causes the frittata to deflate quickly. Ensure your vegetables are fairly dry before adding the eggs; excess moisture from watery vegetables like zucchini can make the frittata soggy. Feel free to swap Pecorino for Parmigiano-Reggiano or even a sharp goat cheese for a different flavor profile. If the top is browning too fast under the broiler, move the rack down one level to finish cooking the center.
🍽️ Serving Suggestions
Serve with a crisp arugula salad dressed in lemon vinaigrette and shaved parmesan. Pair with a chilled glass of Italian Pinot Grigio or a light Rosé. Accompany with crusty ciabatta bread rubbed with a raw garlic clove and drizzled with olive oil. For a hearty brunch, serve alongside roasted rosemary potatoes or thick-cut pancetta. A dollop of fresh basil pesto on top of each wedge adds a vibrant herbal finish.