Egg, ricotta and speck frittata

Ingredients

• 6eggs
• 50 ggrated Grana
• 150 gricotta
• 100 gfinely chopped speck (or pancetta)
• to tastesalt
• 50 gbutter
• to tastefreshly ground black pepper

Instructions

1. 1

   Beat the eggs

   Beat the eggs in a bowl and season them with salt and freshly ground black pepper.

2. 2

   Mix the ingredients

   Pass the ricotta through a sieve into a bowl. Add the grated Grana, chopped speck and beaten eggs.

3. 3

   Combine thoroughly

   Mix everything well so the ingredients are evenly incorporated.

4. 4

   Heat the butter

   Season very sparingly with salt. Melt the butter in a frying pan; as soon as it starts to foam, pour in the egg mixture.

5. 5

   Spread the mixture

   Tilt the pan in a circular motion so the mixture covers its base evenly.

6. 6

   Cook gently

   Cover the pan and cook over a low heat. Shake it several times and move it around the heat regularly 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 it from the sides with a small spatula.

8. 8

   Turn the frittata

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

9. 9

   Cook the other side

   Return the pan to the heat and add a pinch of butter. Slide the frittata from the plate back into the pan to cook the other side.

10. 10

    Serve while hot

    When cooked, slide the egg, ricotta and speck frittata onto a serving plate and serve hot.

What is a frittata?

A frittata is an Italian egg dish cooked in a pan, with other ingredients mixed into the eggs rather than folded around a separate filling. This version brings together ricotta, cured speck and Grana for a soft, savoury centre.

The method keeps the mixture simple: sieve the ricotta for a smoother texture, then cook the frittata gently before turning it to finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 24g protein, 4g carbs, 31g fat.

The eggs and ricotta contribute protein, while the eggs, butter, cheese and speck account for much of the fat. Most of the carbohydrates come from the ricotta and Grana, with only a modest amount in the overall dish. Serve a portion with vegetables or salad to add freshness and bulk to the plate.

The key ingredients

Ricotta: Sieving it before mixing helps break up lumps and makes it easier to combine with the eggs.

Speck and Grana: Speck contributes a smoky, salty savouriness, while grated Grana seasons the mixture and adds a firm, savoury note.

Season with restraint

Speck and Grana are both salty, so the method advises adding salt very sparingly after the mixture is combined. Taste the mixture before adding more if you are unsure.

Freshly ground black pepper goes into the beaten eggs. Keep the seasoning balanced so it complements rather than overwhelms the cured meat and cheese.

Cook slowly for an even result

Low heat gives the egg mixture time to set without colouring too quickly underneath. Covering the pan helps the top cook as the base firms.

Shake the pan and shift it around the heat as directed. These small adjustments help the frittata cook and colour more evenly.

Know when to turn it

Wait until the frittata releases from the base before turning it; loosen the edges with a small spatula if necessary. If it still clings, give it more time rather than forcing it.

A plate or lid makes a platform for the flip. Hold it firmly against the pan, turn the frittata onto it, then slide it back into the pan with a little butter.

Serving ideas

Serve the frittata hot, as the recipe suggests, with a simple green salad or cooked vegetables alongside. Their freshness makes a useful contrast to the rich eggs, cheese and speck.

For a more substantial meal, offer bread or boiled potatoes at the table.

Recipe notes & tips

• Use a pan that is wide enough for the mixture to form an even layer.
• Sieve the ricotta before adding it so it blends more readily.
• Add salt cautiously because the speck and Grana are already savoury.
• Keep the heat low and move the pan around the flame for more even cooking.
• Use a plate larger than the pan when turning the frittata.
• Slide the frittata back into the pan gently to keep it intact.

Variations

• Swap the meat: Use pancetta instead of speck, as suggested in the ingredient list.
• Add herbs: Stir chopped parsley into the mixture for a fresh, savoury note.
• Include greens: Mix in cooked, well-drained spinach for an earthy variation.
• Add onion: Soften finely chopped onion in the pan before adding the egg mixture.
• Change the cheese: Replace some of the Grana with another finely grated hard cheese.

Common mistakes to avoid

• Adding too much salt: Speck and Grana are salty, so season lightly and adjust only if needed.
• Cooking over high heat: The base may colour before the centre sets; keep the heat low.
• Skipping the sieve: Lumps of ricotta can remain in the mixture; sieve it before combining.
• Turning too soon: A frittata that still sticks may break; wait until it releases or loosen the edges.
• Using a small plate: The frittata can be difficult to support; choose a plate wider than the pan.
• Forgetting the second side: Slide the frittata back into the pan after turning so it finishes cooking.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat gently in a covered pan over low heat until warmed through, or serve cold.

Frequently asked questions