Italian Fritata

Sometimes you just have to have a little fun with your food!


First, what’s a frittata you ask?

A frittata is simply an omelet with the ingredients in the eggs rather than wrapping the eggs around the ingredients.  Some folks refer to these as omelets as well, and that’s okay too.

This is one of my favorite breakfasts (or dinners) but I don’t have it too often.  Like most things I cook, I’m either cooking with the intent of using the leftovers for something else or cooking with them.  This is the latter of the two.  Simple frozen ravioli make this egg dish so yummy and different.

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  • Leftover crumbled Italian sausage, pancetta or bacon (I used bacon this time)
  • 2 eggs per person, scrambled
  • Spinach, fresh or frozen, thawed & squeezed out
  • Mushrooms, sliced
  • Onions, diced
  • Sweet Bell Peppers, diced
  • Tomato, diced
  • Pesto, about 1/2 tsp per person/3 eggs
  • Shredded mozzarella or parmesan cheese
  • Leftover cheese ravioli (approx 2-3 per person), cut in quarters

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  • Balsamic glaze (completely optional)
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This is basically a balsamic reduction, it is sweet and tangy and amazing! It even goes well over ice cream.  I get it at the grocery for $3-$4 a bottle.  You only use a drizzle at a time so it lasts forever.


  • Prep all your ingredients so that they are handy.  This goes fast and you want everything available at your fingertips.  Turn on your broiler. leave the rack in the middle of the oven.
  • In a large frying pan with a ovenproof handle, cook your bacon/pancetta or reheat your Italian sausage.
  • Retain some of the bacon fat or use olive oil to continue cooking.
  • Over med/high heat add mushrooms, onions and spinach (if fresh), cook till 3-4 minutes.  Onions will be tender and spinach will be completely withered.
  • Add ravioli, spinach (if using frozen), and pesto.  Cook for 3-4 minutes.  Mushrooms should be browned and ravioli will start to brown slightly.
  • Toss in peppers and mix well, then pour eggs over.

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Now you can do one of two things… make it into a frittata or a “scrambled omelet”, it’s completely up to you.

  • For a frittata
    • Turn the stove down immediately to low and cover the pan.  When the eggs are set, uncover, top with cheese and put in oven until cheese is melted and eggs are slightly browned.
  • For a “scrambled omelet”
    • Just keep stirring until eggs are cooked through.  Top with cheese, and pop under the broiler to melt the cheese.

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Serving options:

  • Top with diced tomatoes and drizzle with balsamic glaze
  • or serve with a caprese salad (fresh mozzarella, tomatoes & fresh basil with balsamic vinegar or reduction) on the side.
  • or make a bruschetta with diced tomatoes, minced garlic, minced fresh basil (or a little pesto) and a little olive oil and spoon on top of sliced, toasted, crusty Italian bread. Toss the tomatoes with a little balsamic vinegar or drizzle plated bruschetta with balsamic reduction/glaze.



As with everything, the only limit is your imagination.  Let me know what additions you think up!  Enjoy!




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