Italian Frittata Recipe

Italian Frittata


  • 5 eggs
  • 1/2 cup milk (better if you have 1/4 cup heavy cream 1/4 cup milk)
  • 3 slices of proscuitto or 3 strips of bacon cut into 1/4 inch pieces
  • handful of leftover hasbrowns or canned sliced potatoes
  • 1 clove garlic finely chopped
  • 1/4 cup freshly grated parmigiano reggiano
  • handful of mozzerella shredded
  • 1 tablespoon olive oil
  • fresh basil leaves
  • salt & pepper

How to make Italian Frittata

Oven at 425 F
Heat up a 1/2 tablespoon of olive oil and cook bacon/prosciutto/potatoes. Cook until meat is crispy. Then add garlic. Add a pinch of salt.
Scramble eggs with the milk and the parmasean (save some for the topping).
Pour in egg mixture into the skillet. Stir around so that everything is well-distributed.

Top with remaining cheese and basil leaves. Place in oven until bubbly and firm.
Question from the Chef

“What's your favorite way to cook with eggs?”

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