A Simple Frittata

Not too many people hear these words from their child… “Mom, can you please not make any more frittatas?”

Seriously. I guess I got a little carried away for a while when they were young. I was very creative with frittatas, but still, one of my daughters wasn’t fooled. I remember thinking how funny her request was at the same time. I mean, it’s like a kid asking the mom to quit serving liver.

I’d always made good breakfasts for my kiddos when they were young, even though it meant getting up extra early. It was worth it.

At some point back then I was introduced to this cookbook – The Villa Table, by Lorenza de Medici, published in 1993 – and I was smitten.

If you don’t already love the foods of Tuscany, this book will win you over. In this book Ms. Medici has a recipe for a frittata to which she adds leftover spaghetti. Seriously! And I mean, why not?

You can really put just about anything in a frittata, so why not leftovers like a pasta dish! I had so much respect for her for including such a mundane, yet perfectly practical recipe in the book, that I think I went a little crazy then, throwing just about everything left over from the previous night’s dinner into the next morning frittatas for my girls. That is, until I was asked to stop.

So I hadn’t made a frittata in years, thanks to that daughter. Decades, in fact. Frittatas are delicious, and a perfect dish to make for breakfast, lunch, or brunch. Unlike an omelet, you can slice up an frittata and serve 6-8 people. And they’re pretty. Here’s another one I made recently.

There’s nothing mysterious to a frittata. It contains the same ingredients as an omelet, primarily beaten eggs, cheese, and often accessory ingredients as well. These can include something as simple as asparagus and fontina, potatoes and gruyere, or tomatoes and smoked mozzarella, or…

A frittata is essentially an open-faced omelet – made like an omelet, except the last step is to place cheese on top of the frittata and put it in the oven. Some care has to be taken with the frittata, however, because just like with an omelet, it shouldn’t be overcooked.

I’m offering up my version of a simple frittata, based on what I had in the fridge. I chose uncured bacon, red bell pepper, shallot, parsley, and I used some leftover raclette.

Trust me, once you start adding your leftover pastas or stews or vegetables to yours, you’re going to be making them often, just like I used to! Hopefully you won’t burn out your children.

A Simple Frittata
Serves 4

6 eggs, at room temperature
1/2 teaspoon salt
Freshly ground black pepper
Drizzle of olive oil
2 ounces diced bacon
1/2 red bell pepper, finely chopped
1 shallot, diced
Chopped parsley, to taste
3-4 ounces cheese, cut in small cubes or coarsely grated
1/2 cup grated Parmesan

Place the eggs in a medium bowl and whisk them well with salt and pepper. Set aside.

Preheat the oven to a broiler setting, or at least 400° F.

In the skillet in which you will be making your frittata, which much be able to withstand broiler temperatures, heat up a little oil and add the bacon. Cook over low heat.

Add the red bell pepper and shallots and cook until fairly soft, about 5 minutes. Season with salt and pepper.

Stir in the parsley until well distributed, then pour in the whisked eggs. Add the cubes of cheese evenly amongst the omelet.

Cover the skillet with a lid, and over low heat still, begin cooking the omelet through to the middle, but not thoroughly. This should take at least 10 minutes.

At this point, sprinkle on the grated Parmesan, and place the skillet in the oven. The broiler should finish the last little bit of cooking, but also brown the Parmesan. I personally don’t like a lot of browning, so once there’s no liquid remaining in the center, I pull the skillet from the oven and let the frittata cool slightly.

Cut the frittata into four wedges and serve immediately.

I’ve seen in another Lorenza de Medici cookbook that sometimes a wedge of frittata is served between two slices of bread for lunch! Doesn’t that sound like a wonderful idea?!

By Published On: September 25th, 202372 Comments on A Simple Frittata

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. Bam's Kitchen February 26, 2014 at 8:43 AM - Reply

    Great looking frittata. I make mine in an iron skillet too. Love yours with lots of different cheeses. Take Care, BAM

    • chef mimi February 26, 2014 at 10:25 AM - Reply

      It’s so easy to do it that way, plus lots of skillets can’t handle being right under the broiler!

  2. laurasmess February 26, 2014 at 9:06 AM - Reply

    I love frittata. It’s been ages since I’ve made one so your post is a timely reminder! Love the fact that you’ve crowned yours with a mound of cheese. I am exactly the same, I love cheesy, eggy goodness like this. Yum!

    • chef mimi February 26, 2014 at 10:24 AM - Reply

      Why not! Eggs and lots of cheese – the best!

  3. Butter, Basil and Breadcrumbs February 26, 2014 at 9:42 AM - Reply

    I loved this post! Your frittata is beautiful..I could just smell the peppers and onions cooking… and the frittata baking. I do know that I’ll be making one for dinner this week, thanks to Chef Mimi, and her lovely post…

    I have to look into that cookbook…leftover spaghetti in an omelet? Now she’s my kind of girl.. :-)

    • chef mimi February 26, 2014 at 10:24 AM - Reply

      I know! That’s why I had such a respect for Ms. de Medici. It’s not a hoity toity cookbook!

  4. Selma's Table February 26, 2014 at 10:30 AM - Reply

    I have some left over sausage pasta sauce from last night – you have inspired me to make a frittata with it! Thanks Mimi!

  5. trixpin February 26, 2014 at 10:51 AM - Reply

    I love the vibrant colours in this dish. Really beautiful to look at :)
    I – like you – had a little frittata frenzy, about a year ago, basing them around Hugh Fearnley-Whittingstall’s recipe for a summer veg and goat’s cheese one. I totally agree how lovely they are and how straightforward, and there’s so much room for so much variety.
    The cheese on top of yours is SOOO tempting!

  6. lapetitecasserole February 26, 2014 at 11:10 AM - Reply

    Frittata! in italian we use that word whenever you want give the impression of having mixed a lot of stuff together (not only with food)! your frittata has to be delicious!

  7. dianeskitchentable February 26, 2014 at 12:39 PM - Reply

    Now that looks like a frittata that I could love. I know what you mean about overdoing some meals. When I had some medical problems years ago, my husband graciously took over the cooking but he was pretty much a 3 recipe kind of guy. To this day all you have to say is “tortellini soup” and my daughter & I kind of groan.
    That sounds like a great cookbook – I’ll have to check it out.

    • chef mimi February 26, 2014 at 2:21 PM - Reply

      That’s a funny story! Do look into the cookbook. She’s quite the expert on Tuscan cuisine!

  8. yummychunklet February 26, 2014 at 1:06 PM - Reply

    Yummy egg dish!

  9. ladyredspecs February 26, 2014 at 4:08 PM - Reply

    My friends call me the frittata queen. I absolutely loathe waste, leftovers make incredibly delish frittata and if you don’t reveal it’s made with leftovers, guests will be left thinking you’re incredibly creative!! I deliberately choose pans that can go from the stovetop to the oven, or under the grill to make life simple.

    • chef mimi February 26, 2014 at 5:24 PM - Reply

      Hahaha! That’s funny! I back to being queen myself. It feels good!

  10. anotherfoodieblogger February 26, 2014 at 4:12 PM - Reply

    HA! My daughter has said the same thing to me about my soups. But it’s never stopped me from making them. Glad you are back in your “frittata zone!”

  11. Theresa February 26, 2014 at 5:29 PM - Reply

    We love frittatas but, then again, we just plain love good food. A few weeks back I made a frittata recipe that popped up in my morning batch of news soundbites from Bing. It caught my eye because it added flour to the frittata which gave it a much firmer texture thanusual. Curious if you have ever encountered that in your culinary adventures. The jury is still out in our house if the addition of flour is a good thing or not.

    • chef mimi February 26, 2014 at 5:40 PM - Reply

      Hmmm. I can say I’ve never come across it. How did it change the texture? This is very interesting!

  12. Theresa February 26, 2014 at 5:54 PM - Reply

    I would describe it more like the filling for a quiche without the crust. The nice thing about it is it cuts into pieces well if you wanted to use it as an appetizer and it also freezes well. But to my mind, it makes it taste less like an omelette and more like a savory finger food.

  13. apuginthekitchen February 26, 2014 at 7:17 PM - Reply

    Your frittata looks wonderful, they are so delicious, love to make them. Your step by step photo’s are great.

  14. Michelle February 26, 2014 at 9:06 PM - Reply

    I can attest that leftover frittata does make a delicious sandwich.

    • chef mimi February 26, 2014 at 9:12 PM - Reply

      Oh, I believe it. It’s just that I would gain ten pounds just looking at that sandwich. Sadly.

  15. saucygander February 27, 2014 at 4:11 AM - Reply

    I’ve never thought of adding pasta to frittata, but you are right, it’s such a practical idea! I might also start going overboard with frittata, haha!

    • chef mimi February 27, 2014 at 3:55 PM - Reply

      It is practical, and it’s delicious!

  16. Joanne Bruno February 27, 2014 at 7:27 AM - Reply

    I love fritattas! Can’t get enough!

  17. Charlotte February 28, 2014 at 4:03 PM - Reply

    Hi Mimi, your pictures look better and better :-) Have you taken classes?

    • chef mimi February 28, 2014 at 5:43 PM - Reply

      No, Charlotte, but thank you. I’m trying to be more patient. I love photography, but I have to plan more and take my time, which is hard for me!

  18. eliotthecat March 2, 2014 at 4:43 PM - Reply

    That looks dazzlingly delicious. I don’t think you could make too many. :)

  19. Dorothy's New Vintage Kitchen September 25, 2023 at 7:27 AM - Reply

    Beautiful! That oozy cheese should keep them happy!
    You know, I make frittatas frequently with leftovers (and even spaghetti!) and it really is a wonder I haven’t been asked to stop as well!
    I can’t think of anything that didn’t work!

    • Chef Mimi September 26, 2023 at 4:01 PM - Reply

      Isn’t that amazing! Frittatas are wonderful!

  20. David Scott Allen September 25, 2023 at 9:48 AM - Reply

    I would NEVER have said that to you (or my mother)… probably more like, “Mom, can we have more frittatas?” I don’t know that book of Lorenza’s but I’m going to look today. I have several others of hers and love them. Thanks for a beautiful frittata, Mimi!

    • Chef Mimi September 26, 2023 at 4:01 PM - Reply

      Funny! Well, I don’t really remember, this kid is 37 now, but I really must have made them often! I hope you can find this old book. I really love it.

  21. StefanGourmet September 25, 2023 at 10:53 AM - Reply

    It is very Italian to turn leftovers into frittata, that’s also why you don’t see it on restaurant menus often. I don’t make them often because I rarely have leftovers thanks to meticulous planning 😉

    • Chef Mimi September 26, 2023 at 4:00 PM - Reply

      I am the opposite, because I don’t get excited about feeding/cooking for my husband because his tastes are limited and his needs are as well. And I really don’t want to be cooking boring food on a daily basis. Steaks/filets would be something with no leftovers of course. But that is why I really love blogging! Fun food with fun ingredients. Unfortunately, or fortunately, I get to eat most everything I make!

  22. Angeline M September 25, 2023 at 12:24 PM - Reply

    This is great! I’m sitting here thinking of all the possibilities. Thanks for this post.

    • Chef Mimi September 26, 2023 at 3:53 PM - Reply

      You are so welcome! Creativity is so important in cooking! Plus it’s the fun part.

  23. Mary September 25, 2023 at 3:24 PM - Reply

    Frittatas are the best nvention for the saver of leftover food. I always think the leftovers are better than the original meal sometimes.
    I had forgotten about making Frittata but it will now go back into my memory now. That also can become a leftover as well. :))

    • Chef Mimi September 26, 2023 at 3:52 PM - Reply

      I loved that tip from the author about putting the leftover frittata in between 2 slices of bread!

  24. carrietalkingmeals September 26, 2023 at 2:39 AM - Reply

    Looks delicious! I love that you added chunks of cheese vs shredded so that there are little pockets of cheese to discover as you eat.

    • Chef Mimi September 26, 2023 at 3:50 PM - Reply

      I happen to be a cheese-a-holic!

  25. BERNADETTE September 26, 2023 at 5:47 AM - Reply

    I knew, in theory, that frittata was a poor man’s dinner but had really forgotten that fact. Now, thanks to you, I will use my leftovers more creatively, especially those little bits.

    • Chef Mimi September 26, 2023 at 3:49 PM - Reply

      Little bits are great! I love leftovers!

  26. thatskinnychickcanbake September 26, 2023 at 5:49 AM - Reply

    Mmmm….I could eat a frittata any time of day!! In fact, I will make one for lunch VERY soon!!!

    • Chef Mimi September 26, 2023 at 3:48 PM - Reply

      They really are very good, and fun to improvise as you know.

  27. Charlie DeSando September 26, 2023 at 6:14 AM - Reply

    We call frittatas “clean out the fridge eggs” Looks great Mimi

    • Chef Mimi September 26, 2023 at 3:48 PM - Reply

      That’s a perfect name!

  28. Karen (Back Road Journal) September 26, 2023 at 9:48 AM - Reply

    I haven’t made a frittata in a couple of years…I think we have been eating too much of our spaghetti. 😊 Yours looks terrific.

    • Chef Mimi September 26, 2023 at 3:48 PM - Reply

      Thanks, Karen! I don’t blame you!

  29. Ann Coleman September 26, 2023 at 3:56 PM - Reply

    I’ve made “egg casseroles” before (with varying degrees of success) but haven’t ever tried making a frittata. But this recipe looks fairly simple, and I have a cast iron skillet that should work nicely. I’m going to try it, because it sure looks delicious!

  30. Judee the Foodie September 27, 2023 at 11:26 AM - Reply

    I didn’t expect to read that “spaghetti” was what was added to the frittata! but as you say, why not? I used to make fritattas when I had breakfast guests but have actually forgotten about them. Enjoyed your post..

    • Chef Mimi September 27, 2023 at 11:42 AM - Reply

      Exactly. And, it’s so good!

  31. Roz | La Bella Vita Cucina September 27, 2023 at 8:26 PM - Reply

    Hi Chef Mimi! I adore the simplicity of frittate! And I appreciate others like you who do too! I purchased this cookbook and more from Lorenza Medici back in 2020. You’re right . . . it’s a treasure. I need to return to it for more deliciousness!

    • Chef Mimi September 28, 2023 at 3:43 PM - Reply

      She certainly knew her local cuisine!

  32. Debra September 27, 2023 at 9:15 PM - Reply

    I just love frittatas and I don’t think that I would burn out, but it’s entirely possible my family might think I over do it! I don’t get too fancy, but eggs and cheese are total comfort food. Your photos inspire me, Mimi. And I’m sure curious about the addition of spaghetti you mentioned. I might need this cookbook. 😉

    • Chef Mimi September 28, 2023 at 3:44 PM - Reply

      I hope you can still find it! I was just so impressed that that sort of suggestion was in the cookbook. But so was placing leftover frittata between two slices of bread! Brilliant!

  33. spicedblog September 29, 2023 at 6:40 AM - Reply

    You know, some of the best recipes are the basics! A good frittata is hard to beat, and this post reminds me that I haven’t made one in quite some time. I’ve got all of the ingredients, so I think it shall happen. I even have some leftover spaghetti right now….

    • Chef Mimi September 29, 2023 at 8:25 AM - Reply

      Oh good! Try it, you’ll love it!!!

  34. Jeff the Chef October 1, 2023 at 7:53 AM - Reply

    I just coincidentally was watching someone make a frittata on TV and was wondering why I’m not making them all the time. Thanks for the recipe!

    • Chef Mimi October 1, 2023 at 11:26 AM - Reply

      You are so welcome! They’re fun to make, and even better to enjoy!

  35. Anonymous October 5, 2023 at 9:49 PM - Reply

    Your frittatas are making me so hungry, Mimi!! (Not sure why my avatar is not showing up in my comments🤷🏻‍♀️)–Thao @ In Good Flavor

    • Chef Mimi October 6, 2023 at 7:56 AM - Reply

      Interesting! Well I wish I knew why, but I have no idea.

  36. Liz @ spades, spatulas, and spoons January 3, 2024 at 4:57 PM - Reply

    I can’t believe I am so behind in reading my favorite blogs!!! The days and months from early October till January 3rd just fly by, I can hardly catch my breath. What a great idea. My husband makes omelets when it’s his turn to cook, I think I like this even better. Happy New Year Mimi.

    • Chef Mimi January 4, 2024 at 11:27 AM - Reply

      Happy New Year Liz! It’s so easy to get behind. And blogging is really a job! A fun job and we’re in charge, but still! Live happens!!!

      • Liz @ spades, spatulas, and spoons January 8, 2024 at 10:00 AM

        Thank you Mimi. Life does get in the way.

      • Chef Mimi January 8, 2024 at 2:56 PM

        Indeed it does. The good and the bad.

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