Italian · lunch
40m
Total time
4
Servings
320
kcal
easy
Difficulty
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FAQ · Things people ask
Yes, and it's actually the more traditional cucina povera approach. Slice them and add directly to the egg mix; skip the initial fry but warm them in the oiled pan first so they don't cool the eggs on contact.
The flip is the classic Italian technique — riskier, faster, and gives a drier, more evenly browned exterior on both sides. The oven-finish is the practical modern choice: gentler heat, no risk of egg on the ceiling, and a slightly creamier centre.
Yes. Caramelised onion, courgette, roasted peppers, or smoked scamorza in place of Parmigiano are all common regional additions. Keep total add-ins proportionate to the eggs — too much filling and the frittata won't set properly.
Room temperature is traditional and arguably better than hot — the flavours settle as it cools. In Naples it's eaten as a sandwich in a crusty roll (frittata nel pane). At home it works as a light lunch with salad or as part of an antipasto spread.
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