Italian Frittata Recipe - Authentic, Fluffy, No Flour
Frittata is a classic Italian egg dish that transforms simple ingredients into something unbelievably satisfying. In this version, fresh eggs are whisked until airy, then combined with vibrant green spinach, salty pecorino cheese, and extra virgin olive oil to create a soft, cloudlike frittata with a beautifully golden top and bottom.Unlike many recipes floating around online, this is my favorite frittata recipe and it contains no flour at all, which means the texture stays soft, creamy, and slightly jiggly in the very best way. Instead of feeling heavy or dry, each slice is smooth, savoury, and incredibly moreish.The method is simple, but the result feels restaurant-quality. The frittata starts on the stovetop before finishing in the oven, helping it puff up beautifully while keeping the center moist and loaded with cheesy, eggy goodness. It’s the kind of meal that works any time of day, perfect for breakfast or as part of a bigger brunch spread. If you have kids, frittatas might become one of your secret weapons for sneaking more veggies into a meal without complaints.
Servings 6 people
Equipment
- 12-inch / 30cm non-stick frying pan (oven-safe)
- Large mixing bowl
- Hand whisk / electric mixer
- Spoon
- Slotted turner/spatula
- Large round plate
Ingredients
- 6 extra-large eggs
- 3 – 4 tbsp pecorino cheese (grated)
- Frozen cooked spinach thawed (squeeze out excess water)
- 1 glass about 250ml full cream milk (optional)
- Extra Virgin Olive Oil EVOO
- Salt & Pepper
Instructions
- Preheat your oven to 180°C /356°F fan forced.
- Crack the eggs into a large bowl and whisk them really well using a hand whisk or electric mixer until the yolks and whites become smooth, airy, and fully combined.
- Season with a pinch of salt and pepper, then add 3 tablespoons of grated pecorino cheese. Whisk once more so the cheese melts beautifully into the egg mixture.
- Next, fold through the thawed spinach (or fresh if preferred) along with any extra ingredients you would like to include. If you enjoy a softer, silkier texture, pour in the milk and gently mix everything together.
- Place a non-stick frying pan over medium heat and drizzle in 3–4 tablespoons of EVOO, making sure the base is coated evenly. Leave it to warm for about 1 minute before pouring in the egg mixture.
- Using a spoon or spatula, quickly spread the spinach and fillings evenly across the pan. Leave the frittata to cook until the edges begin to set and lightly pull away from the sides.
- Once the outer edges look firm, transfer the frying pan to the oven and bake for 5 minutes, or until the top begins to set while still keeping a slight jiggle in the center.
- After 5 minutes, carefully remove the pan from the oven and place a large plate over the top. Holding it tightly with a kitchen towel or potholder, flip the frittata onto the plate. Slide it gently back into the pan with the uncooked side facing down.
- Return the pan to medium heat and cook for another 2 minutes, gently shaking the pan every now and then to prevent sticking and help the bottom cook evenly.
- Once the underside is beautifully golden, remove from the heat and serve immediately.