When I think of simple, comforting Italian meals, nothing comes to mind faster than a frittata. Growing up, my Nonna would make it using whatever fresh vegetables she had from the garden. Today, I’m sharing my simple Italian vegetable frittata recipe that’s just as versatile and delicious. It’s packed with flavour, quick to make, and perfect for a lunch or light dinner.

This frittata brings together courgette, spinach, cherry tomatoes, red onion, and Parmigiano in a nourishing, and satisfying way.

Preparation 10 mins, Cooking 20 mins

  • 5 large eggs
  • 1 small red onion, sliced into rounds
  • 1 small courgette/zucchini, sliced into rounds 
  • 1 cup fresh spinach leaves
  • 5–6 cherry tomatoes, halved
  • 40g Parmigiano cheese, grated
  • 1–2 tbsp olive oil
  • Salt and black pepper, to taste
  • Optional: fresh basil or parsley for garnish
  • Tip: You can swap in seasonal vegetables like bell peppers or mushrooms for variety.

Method

Heat 1–2 tablespoons of olive oil in a non-stick frying pan over medium heat. Add the sliced red onion and sauté for 2–3 minutes until slightly softened. Add the courgette and cook for another 3–4 minutes. Finally, stir in the spinach and cherry tomatoes and cook until the spinach wilts. Season lightly with salt and pepper.

In a medium bowl, whisk the eggs with a pinch of salt and pepper. Stir in the grated Parmigiano.

Pour the eggs evenly over the cooked vegetables in the pan. Reduce the heat to low and cook for 5–7 minutes until the edges begin to set. Shake the pan gently to prevent sticking.

Place a lid on the pan and let the steam gently cook the top for 3–5 minutes.

Slide the frittata onto a plate and serve warm or at room temperature. 

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