Italian Breakfast Frittata

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This easy Italian breakfast frittata recipe is loaded with fresh vegetables and cheese, then baked to perfection in the oven in just 15 minutes. It’s the perfect healthy meal to enjoy for breakfast, brunch, or even dinner!

226 CAL 9g CARBS 14g FAT 17g PROTEIN
1 Comment

When I’m looking for something easy and delicious to make on the weekends, I love whipping up a frittata. It’s the ultimate “clean out the fridge” meal because you can add virtually anything you want.

All those lonely veggies and herbs in the fridge that you haven’t found a purpose for yet—just chop them up and toss them right in. Add a little milk and cheese, and you’ve got yourself a mouthwatering frittata.

One day, I was doing some experimenting with different frittata combinations and stumbled across this Italian breakfast frittata recipe. I used Italian seasoning to flavor the dish and added onions, garlic, cherry tomatoes, arugula, roasted red peppers, and a few of my favorite cheeses.

The frittata came out perfectly fluffy, rich, and delicious.

You can serve this dish as a standalone meal for breakfast or pair it with a few simple side dishes like a refreshing salad, fresh fruit, and toast for brunch with family or friends.

I’m confident that you’re going to love this egg frittata recipe as much as I do, so try it out and let me know what you think in the comments!

Italian Breakfast Frittata Ingredients

Here’s a breakdown of the key ingredients you’ll need to make this frittata recipe.

  • Eggs: The base of any frittata! Make sure to opt for fresh eggs for the best results. You could also lighten it up by swapping out half the eggs for egg whites.
  • Nonfat Milk: You can use any type of milk you like, but I like to keep the fat content down with nonfat milk.
  • Cheese: I love using a combination of rich parmesan cheese and creamy mozzarella to add flavor to the dish.
  • Fresh Vegetables: You will need onions, garlic, cherry tomatoes, and arugula or any other veggies you want to add.
  • Roasted Red Peppers: These can be found in the canned vegetable aisle of most grocery stores. For added flavor, get the roasted red peppers that come packed with olive oil and herbs.
  • Italian Seasoning: You can make your own simple Italian seasoning at home or use your favorite store-bought blend. This seasoning mix adds the perfect amount of bright, savory flavors to complement the frittata.

Recipe Tips and Variations

Looking for recipe tips for the best Italian frittata? How about some fun variations for the times when you want to switch things up? I’ve got you covered! Here are some of my top tips and variations of this Italian breakfast frittata recipe:

  • Add protein. Try adding crumbled sausage or bacon for some extra protein and tons of rich, savory flavor.
  • Top with herbs. For some added freshness and a photo-worthy finish, top off your frittata with a sprinkle of fresh herbs. Parsley, chives, and dill all work great.
  • Switch up the cheese. While I like to use parmesan and mozzarella, feel free to use any cheeses you have on hand and want to try. Some great options include gruyere, cheddar, goat cheese, and feta cheese.
  • Use the right pan. If you have a cast iron skillet, I recommend using that. Otherwise, any oven-safe nonstick pan or skillet will work well.
  • Start on the stove. The key to the best frittata is starting it on the stovetop before moving it to the oven. This gives the onions time to cook and gives the eggs the jumpstart they need to cook to perfection in the oven.
  • Spread the veggies. Before you pop the skillet into the oven, make sure the veggies are evenly spread out so you get a little bit of everything in each bite.

What to Serve With a Frittata

This breakfast frittata recipe is guaranteed to be the star of your next brunch spread, but what to serve alongside it? Because this dish is so rich and flavorful, I like to pair it with light and refreshing side dishes. There are plenty of dishes you could serve with a frittata, but here are a few of my favorite choices:

Frequently Asked Questions

Below you can find the answers to some of the most frequently asked questions about this Italian breakfast frittata recipe:

While omelets and frittatas are made with many of the same components, there are a few key differences. For starters, omelets are made on the stove while frittatas are baked in the oven. Omelets are also usually folded in half, while frittatas are left alone to cook in the shape of your skillet. Both are delicious egg-based breakfast recipes!

You can tell a frittata is done when the edges are golden brown and the center is no longer jiggly. Keep a close eye on the dish while it bakes, because if it overcooks it will wind up being rubbery and dry. The last few minutes of cooking are crucial, so check on the dish a minute or two before you think it’s done.

Absolutely! You can make this dish up to 24 hours in advance and store it in the fridge by covering the skillet tightly with plastic wrap. To store for longer, transfer the frittata slices to an airtight container and store for up to 3 days. Because this dish is high in moisture and dairy, I don’t recommend freezing it.

The Recipe
Italian breakfast frittata with arugula, roasted red peppers, eggs, and cheese in a baking dish.

Italian Breakfast Frittata

226 CAL 9g CARBS 14g FAT 17g PROTEIN
1 Comment
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  • 1 tbsp. olive oil
  • 1/2 cup onion, diced
  • 4 cups arugula
  • 2 garlic cloves, minced
  • 1.5 cups cherry tomatoes, halved
  • 1 cup roasted red peppers, chopped
  • 10 eggs, whisked
  • 2/3 cup nonfat milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup part skim shredded mozzarella
  • 1/4 cup Parmesan

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Preheat the oven to 350 degrees. Whisk together the eggs, milk, salt, pepper, Italian seasoning, and mozzarella cheese. Set aside.


Heat the olive oil over medium high heat in a large skillet. Add the onion and cook for 5-7 minutes until beginning to become translucent. Add the arugula and garlic and cook for 1 minute until fragrant. Stir in the tomatoes and roasted red peppers.


Pour the eggs in the pan and cook until edges start to pull away from the pan, usually in about 4-6 minutes. Sprinkle Parmesan cheese on top.


Place the entire skillet in the oven and bake for 14-16 minutes until eggs are set.


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Nutritional Facts
Serving Size: 1 slice
Amount Per Serving
Calories 226
Calories from Fat 124
% Daily Value *
Total Fat 14g
Saturated Fat 5g
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Cholesterol 321mg
Sodium 1005mg
Total Carbohydrate 9g
Dietary Fiber 2g
Sugars 4g
Protein 17g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
1 Comment
On Italian Breakfast Frittata
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Megan Eaton
November 13, 2016 - 09:59
Add a Rating:
Excellent combo of flavors! Love the two types of cheese! Really tasty and definitely a repeat!
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