Loaded frittata

Ingredients

• 6eggs
• 100 gpeas
• 1 largecourgette
• 300 gchestnut mushrooms or mixed mushrooms, fresh or frozen
• 50 ggrated Grana cheese
• 1/2onion
• 1 clovegarlic
• a small bunchparsley
• 2 tablespoonsmilk
• 2–3 tablespoons for the pan, or 2 knobs of butter; a little extra as neededextra-virgin olive oil or butter
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Cook the courgette

   Wash and trim the courgette, then cut it into small pieces. Soften it in a pan with a little oil and the finely chopped onion.

2. 2

   Prepare the mushrooms

   Wipe any soil from the mushrooms with a damp cloth. Slice them and cook in a pan with oil and the garlic clove.

3. 3

   Finish the vegetables

   Cook the mushrooms, adding chopped parsley just before taking them off the heat. Boil the peas in a little salted water for about 10 minutes, then toss them in a pan with a little butter. Crack the eggs into a small dish to check their freshness.

4. 4

   Mix the filling

   Beat the eggs in a bowl for a few seconds. Stir in the Grana, 2 tablespoons of milk, the cooked courgette and mushrooms, and the peas; season with salt and pepper. Add 2–3 tablespoons of oil or 2 knobs of butter to an iron or non-stick pan.

5. 5

   Pour in the eggs

   Heat the pan, then pour in the egg mixture. Tilt the pan in a circular motion so the mixture spreads evenly over the base.

6. 6

   Cook the first side

   Cover with a lid and cook over a low heat. Shake the pan several times and move it around over the flame so the frittata colours evenly.

7. 7

   Check the base

   When the frittata releases from the base of the pan, it is ready to turn. If needed, loosen the edges with a small spatula.

8. 8

   Turn the frittata

   Place a plate or lid over the pan, hold it firmly with your hand and turn the frittata onto it.

9. 9

   Cook the other side

   Return the pan to the heat and add a drizzle of oil or a small piece of butter. Slide the frittata back into the pan from the plate so the other side can cook.

10. 10

    Serve warm

    When cooked through, slide the frittata onto a serving plate and serve while hot.

What is a loaded frittata?

A frittata is an Italian egg dish cooked in a pan, with ingredients folded into the eggs rather than served as a topping. It is often cooked slowly and turned to finish the second side.

This version is especially substantial, with peas, courgette and mushrooms alongside grated Grana. Cooking the vegetables first keeps their flavours distinct and avoids adding them raw to the egg mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 20g protein, 12g carbs, 19g fat.

The eggs and Grana provide most of the protein and fat, while the peas and other vegetables contribute some carbohydrates and fibre. Oil or butter adds further fat, so serve a slice with salad or extra vegetables to round out the plate.

Prepare the vegetables well

Courgette: cut it into small pieces so it softens evenly and is easy to portion through the frittata.

Mushrooms: wipe away soil rather than soaking them, then slice and cook them with garlic. Add the parsley near the end to preserve its fresh, herbal flavour.

Peas: boil them in a little salted water for about 10 minutes, then toss them briefly with butter as directed.

Build a well-balanced mixture

Eggs and cheese: beat the eggs only briefly, then mix in the Grana and milk. The cheese brings a savoury note, while the small amount of milk loosens the mixture.

Vegetables: add the cooked vegetables and peas to the bowl and season before pouring everything into the heated pan. This distributes the filling throughout the frittata.

Cook gently for an even frittata

Low heat: keep the pan covered and cook gently so the base does not brown too quickly while the egg mixture sets. Shake the pan and shift it around over the flame as the method describes.

Release: wait until the frittata loosens from the base before turning it. If the edges cling, carefully run a small spatula around them.

Turn it safely

Use a plate or lid that covers the pan and hold it firmly in place as you invert the frittata. Keep your hand clear of the hot pan and take care when turning.

Slide it back into the pan with a little oil or butter so the second side can cook. A confident, steady movement helps keep the frittata intact.

Serving ideas

Serve the frittata warm as the main part of a meal, or cut it into smaller portions for a buffet. A green salad or simply dressed vegetables make a fresh contrast to the eggs and cheese.

Because it already contains several vegetables, it does not need a complicated side dish. Crusty bread is another option if you want a more filling plate.

Recipe notes & tips

• Cut the courgette into small, even pieces so it softens at a similar rate.
• Use a damp cloth to remove soil from the mushrooms without soaking them.
• Let the cooked vegetables stop steaming before mixing them with the eggs.
• Keep the heat low once the egg mixture is in the pan.
• Choose a plate or lid wider than the pan to make turning easier.

Variations

• Use mixed mushrooms: combine different mushrooms for a broader savoury flavour.
• Add herbs: use extra parsley or another soft herb alongside it.
• Choose butter: use butter in place of the olive oil as described in the method.
• Add seasonal vegetables: swap in another cooked vegetable for some of the courgette.
• Serve in small pieces: cut the frittata into buffet-sized wedges once cooked.

Common mistakes to avoid

• Soaking the mushrooms: they can take on water; wipe them with a damp cloth instead.
• Adding raw vegetables: they may not soften as the eggs cook; cook them first as directed.
• Using high heat: the base can colour before the middle sets; cook the covered frittata over a low heat.
• Turning too soon: a stuck base can tear; wait until it releases, loosening the edges if needed.
• Using an unstable plate: it can make the flip awkward; choose one that covers the pan and hold it firmly.

How to store

Cool leftovers and store them covered in the fridge for up to 3 days. Reheat gently in a pan or microwave until hot throughout; the frittata can also be eaten cold.

Frequently asked questions