Nonna Pia’s Homemade Frittata:
Nonna Pia’s Homemade Frittata is a classic Italian dish that embodies comfort, simplicity, and the love of home cooking. Crafted from farm-fresh eggs, garden vegetables, and a sprinkle of cheese, this savory masterpiece is more than just a meal — it’s a celebration of tradition. Whether served hot out of the skillet or enjoyed cold the next day, each bite tells a story of rustic Italian kitchens where flavors are rich, ingredients are humble, and every dish is made with heart.
Lightly golden on the outside and tender on the inside, Nonna Pia’s frittata is packed with wholesome ingredients like sautéed onions, bell peppers, zucchini, spinach, and sometimes crispy pancetta or leftover pasta — because nothing in Nonna’s kitchen ever goes to waste. Infused with herbs and just the right amount of seasoning, it’s a versatile dish perfect for breakfast, lunch, or dinner.
Often enjoyed with a side of crusty bread and a simple salad, this frittata brings families together around the table — just like Nonna Pia intended. Whether you’re savoring it as a cozy weekday meal or sharing it during Sunday brunch, this beloved Italian recipe is bound to warm your heart and satisfy your soul.
🍳 Nonna Pia’s Homemade Frittata Recipe
A rustic Italian egg dish full of flavor, tradition, and love.
Ingredients (Serves 4–6):
- 8 large eggs
- ¼ cup whole milk or cream
- Salt and pepper to taste
- 2 tbsp olive oil
- ½ cup onion, finely chopped
- 1 cup diced vegetables (zucchini, bell peppers, spinach, mushrooms, or a mix)
- ½ cup grated cheese (Parmesan, Pecorino, or mozzarella)
- Optional: ¼ cup cooked pancetta, bacon, or leftover pasta
- Optional herbs: fresh parsley, basil, or thyme (chopped)
Instructions:
- Preheat Oven (if finishing in oven):
Preheat to 375°F (190°C). (Skip if cooking entirely on the stovetop.) - Whisk Eggs:
In a bowl, whisk the eggs with milk or cream. Add salt, pepper, and herbs. - Sauté Vegetables:
In an oven-safe skillet (like cast iron), heat olive oil over medium heat. Add onion and sauté for 2–3 minutes. Add vegetables and cook until tender (5–7 minutes). Stir in cooked meat or pasta if using. - Add Eggs:
Pour egg mixture into the skillet over the veggies. Stir gently to distribute ingredients evenly. Sprinkle cheese on top. - Cook Gently:
Cook over medium-low heat for 5–7 minutes until edges are set and center is just slightly wobbly. - Finish Cooking:
- Option 1 (Oven): Transfer skillet to the oven and bake for 8–10 minutes until fully set and lightly golden.
- Option 2 (Stovetop): Cover with a lid and cook on low until set (10–12 minutes).
- Serve:
Let cool slightly, slice into wedges, and serve warm or at room temperature.
❤️ Nonna’s Tips:
- Use whatever vegetables you have on hand — this is a great way to use leftovers.
- Make mini frittatas in a muffin tin for a portable version.
- It tastes even better the next day!
