← Back to Recipes
Egg DishEasyItalian
Frittata alle Erbe
The Italian egg masterpiece that showcases whatever vegetables, cheeses, or meats the cook has on hand. Unlike French omelettes, a frittata is cooked slowly and finished under the broiler, emerging golden throughout.
⏱️ Prep: 15min🍳 Cook: 20min⏰ Total: 35min👥 Serves: 8🌡️ Room Temperature
✓ vegetarian✓ gluten-free
⚠️ Contains: 🥚 Egg, 🥛 Dairy
Ingredients
- 8Large eggs
- 1/2 cupParmigiano-Reggiano(grated)
- 1/2 cupFresh herbs(mixed parsley, basil, chives)
- 1 smallZucchini(thinly sliced)
- 3 tbspExtra-virgin olive oil
- to tasteSalt and pepper
📝 Make Ahead
Excellent at room temperature. Keeps refrigerated 2 days.
Instructions
- Preheat broiler. Beat eggs with cheese, herbs, salt, and pepper
- Heat olive oil in 10-inch oven-safe skillet over medium heat
- Sauté zucchini until just tender, about 3 minutes
- Pour egg mixture over vegetables, reduce heat to medium-low
- Cook without stirring until edges set but center still wet, 8-10 minutes
- Transfer to broiler, cook 2-3 minutes until golden and set
- Cool slightly, cut into wedges to serve
💡 Pro Tips
Low and slow is the key - high heat makes rubbery eggs. Center should be just set, not dry.
📜 History
Name derives from Italian friggere meaning to fry. Pan-Italian dish with roots in ancient egg cookery. Unlike French omelette which is folded, frittata is cooked flat and finished under heat. Traditional way to use up leftovers in Italian home cooking. Regional variations feature local herbs, vegetables, and cheeses.
Also pairs well with:
proseccovermouthwhite wine