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Easy Frittata Recipe

Updated on August 5, 2012
Frittata served on french bread with a chopped salad.
Frittata served on french bread with a chopped salad. | Source

I am inspired by television chefs all of the time and when I saw a simple frittata recipe from Food Network star Giada De Laurentiis, I just had to give it a try. What I found so appealing about it is that it contained ingredients I almost always have on hand. I tried the recipe out a couple of years ago and it was so delicious I've been preparing it for my family whenever I need a quick, easy and healthy meal. Everybody loves it. The only problem is there never seems to be enough. Because I'm big on using ingredients I already have in my kitchen, the ingredients and flavors of the frittata can change but the base recipe is still the one I learned from Giada.

Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: 4


  • 4 tablespoons olive oil
  • 1 medium potato, peeled and cut into 1/4" cubes
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • salt and pepper, to taste
  • 8 large eggs
  • 1/3 cup heavy cream
  • 1/3 cup parmesan, grated
  • 6 thin slices prosciutto, coarsely chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 baguette, cut into 3 inch pieces

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  1. Heat oil in a heavy 12 inch (or so) skillet over medium heat. (I use a cast iron skillet.) Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside and tender inside--about 7-10 minutes.
  2. Preheat broiler. Whisk eggs, cream, parmesan, prosciutto, and rosemary in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Allow to cool a bit and then, using a rubber spatula, loosen the frittata from the skillet and slide it onto a cutting board. Cut into 12 wedges.
  3. Split open each bread piece and toast either on a grill pan or under the broiler until golden. Arrange a frittata wedge on each bottom piece of bread. Cover with bread tops and serve.
Whole fritatta fresh from the oven.
Whole fritatta fresh from the oven. | Source

A note about this recipe and Giada

I realize that because this is made from eggs, many people may consider a frittata a breakfast item. In my family, we eat this for dinner or Sunday brunch. Feel free to make changes to suit your taste. I actually had to increase the amount of my ingredients because the original recipe was intended for a smaller frying pan than I have on hand and, quite frankly, didn't make enough to satisfy my hungry family of four. If you don't have prosciutto, use bacon or sliced ham. No rosemary on hand? Use whatever herb you have in your kitchen. (The original recipe actually calls for 2 tablespoons chopped, fresh basil.) The point is, this is a quick and easy recipe and you shouldn't have to waste your valuable time running to the store for ingredients.

Giada De Laurentiis has a lot of delicious, easy to prepare recipes that regular, everyday people can actually find useful for home cooking. If you haven't caught her show on Food Network, I highly recommend it. She is warm, friendly, creative and, honestly, if I could hang out with any Food Network star on their roster, Giada would be the one. There's just something real about her that I, as a home cook and mother of two, can relate to. If you'd like to find more recipes by Giada go to the Food Network website or the Giada De Laurentiis website.

┬ęDenise Mai, July 18, 2012. All rights reserved.

Follow me on Twitter! @denise_mai

Substitutions for Easy Frittata

Original Item
Can use
heavy cream
half and half
grated parmesan
cheddar cheese
any firm, white cheese
sliced ham or turkey
italian parsley


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    • Free2writ3 profile image

      Free2writ3 5 years ago from Sharon Hill, Pennsylvania


    • denisemai profile image

      Denise Mai 5 years ago from Idaho

      Thanks, Laura! I sure love my cast iron skillet. It's so heavy duty and nothing sticks to it as long as I use some oil. Nell--this is so easy, it is difficult to mess it up. If you're like me, you just sip a glass of red wine while stirring the potatoes around to cook. That always makes the time fly by. :) Thanks for reading!

    • Nell Rose profile image

      Nell Rose 5 years ago from England

      Sounds absolutely delicious, I love all the different recipes here, I am such a lazy cook, but this sounds so easy to do, wonderful! voted up! cheers nell

    • LauraGSpeaks profile image

      LauraGSpeaks 5 years ago from Raleigh, NC

      I think I need to buy a cast iron skillet and try this. It sounds delicious. I like that you can use substitutions--that makes it much easier to make.

    • denisemai profile image

      Denise Mai 5 years ago from Idaho

      Thanks, jellygator! Of course, being from Idaho, I always have plenty of potatoes on hand and look for different ways to use them. They add a nice, firm texture to the frittata that gives it a stick-to-your-ribs quality that my family appreciates in a meal. I'll have to check out Natasha's ramen noodle recipe. Sounds interesting! Thanks for stopping by and sharing. :-)

    • jellygator profile image

      jellygator 5 years ago from USA

      I like frittata for the same reasons. It's a great go-to meal when I have forgotten to thaw something to cook for dinner! I haven't made any using Parmesan cheese or potato, though. I think I'll try this one this afternoon before we leave town - it'll be easy cleanup too. Natashlh recently wrote about a frittata using ramen noodles that looked interesting too. Voted up and shared.