1. Can I make a Healthy Frittata Italiana without pancetta?

Yes, you can easily make this frittata without pancetta if you're looking for a vegetarian version. Sautéed mushrooms or even roasted vegetables like bell peppers or zucchini make great alternatives. If you prefer a bit of smoky flavor, you could also use turkey bacon or prosciutto.

2. How can I store and reheat leftovers of this frittata?

Leftovers of the Healthy Frittata Italiana can be stored in an airtight container in the refrigerator for up to 4 days. If you'd like to freeze it, slice the frittata and wrap individual pieces tightly before placing them in a freezer bag. To reheat, simply warm the frittata in the microwave for 20-30 seconds or bake it in the oven at 350°F for about 5-10 minutes.

3. Can I make this frittata ahead of time?

Yes, this frittata is perfect for meal prep! You can prepare it the night before and refrigerate it until ready to serve. The frittata keeps well in the fridge and tastes great both warm and at room temperature, making it an excellent option for busy mornings or a prepared brunch dish.

Healthy Frittata Italiana: Easy, Delicious Recipe

Name: Healthy Frittata Italiana
Prep time: PT-490945H35M38S
Cook time: PT-490945H35M38S
Total time: PT-490945H35M38S
Cuisine: Italian
Ingredients: 1/2 sweet onion, diced into 1/4-inch pieces; 2 tbsp olive oil; 1 medium russet potato, thinly sliced or diced; 1/4 cup diced pancetta; Salt, to taste; Pepper, to taste; 10 large eggs; 1 cup grated parmesan cheese (freshly grated for best flavor); Fresh rosemary, chopped (optional); Fresh parsley, chopped (optional)

Description

This Healthy Frittata Italiana recipe combines protein-packed eggs with savory pancetta, fresh herbs, and hearty potatoes, making it a perfect meal for breakfast, brunch, or dinner. It’s easy to prepare, customizable, and packed with rich flavors.

Ingredients

Scale

1/2 sweet onion, diced into 1/4-inch pieces
2 tbsp olive oil
1 medium russet potato, thinly sliced or diced
1/4 cup diced pancetta
Salt, to taste
Pepper, to taste
10 large eggs
1 cup grated parmesan cheese (freshly grated for best flavor)
Fresh rosemary, chopped (optional)
Fresh parsley, chopped (optional)

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Instructions

Heat olive oil in a 10-inch cast-iron skillet over medium heat. Add the pancetta, onions, and russet potatoes and cook until tender and crispy, about 8-10 minutes. Season with salt and pepper.
In a medium bowl, whisk together the eggs, grated parmesan, and a pinch of salt and pepper until smooth and combined.
Once the pancetta mixture is cooked, pour the egg mixture into the skillet. Stir gently and reduce the heat to medium-low to avoid burning the eggs.
Cook until the eggs are slightly runny on top, around 4-6 minutes. Carefully invert the frittata using a plate, return it to the skillet, and cook for an additional 2-3 minutes until the eggs are fully set.
Transfer the frittata to a serving platter. Garnish with fresh parsley and rosemary, and serve warm.

Notes

For a vegetarian version, substitute the pancetta with sautéed mushrooms.
If you prefer a different type of cheese, Pecorino Romano or aged Asiago work well as alternatives to parmesan.
Make sure to dice the potatoes into small, uniform pieces to ensure they cook evenly.
This frittata is perfect for meal prep and can be stored in the fridge for up to 4 days.
For a lighter version, you can use 6 whole eggs and 8 egg whites instead of 10 whole eggs.

Prep Time: 10-15 minutes
Cook Time: 15-20 minutes
Category: Breakfast, Brunch, Dinner
Method: Stovetop, Broiler
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 300-350 kcal
Sugar: 3g
Sodium: 600mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 20g
Cholesterol: 220mg