Italian Frittata with Spinach and Peas is the perfect, easy and quick meal to feed your family on busy days – Ready in just 20 minutes and only 6 simple ingredients required!

Italian Frittata is one of the most classic Italian recipes ever.

Incredibly easy to make with very simple ingredients, it’s the go-to dish Italian families eat on busy weekdays.

It’s cheap, takes a mere 20 minutes to cook, and makes a fantastic nutritious meal on its own.

My family is a HUGE fan of frittata in all its declinations, so I've been sharing loads of Italian frittata recipes here on the blog.

Some of my favourites include the classic potato frittata and asparagus frittata.

Today I'll show you how to make a super nutritious vegetarian and gluten-free Italian frittata with Spinach and Peas, perfect to celebrate spring!

How Do You Make Italian Frittata?

I cannot stress enough how easy to make Italian frittata is!

This simple recipe requires only 20 minutes to make and 6 simple ingredients:

• baby spinach leaves (or large leaves, roughly chopped)
• chopped onion
• frozen or fresh peas
• free-range eggs
• Grana Padano or Parmesan cheese (which you can omit to make it dairy-free)
• extra virgin olive oil

Check below my easy to follow step-by-step pictures to make this Italian frittata with spinach and peas recipe.

If this is the first time you make frittata, or you tried it before and ended up to be a kitchen fail, I've got you covered!

Two Ways to Make Frittata

There are two different techniques to cook the Italian frittata.Some people like to finish the cooking process in the oven, however, the purists like to take the risk and flip the frittata in the skillet (that doesn't always end well honestly).

I use the two methods interchangeably (mostly depending on my mood, if I'm in a bad mood, my flipping skills are 100% sure to fail me), so I've added both below.

Start by heating a 6-inch (16 cm) skillet over medium heat, and drizzle evenly with extra-virgin olive oil.

Fold in the minced onion, followed by the spinach leaves and cook with the lid on for about 5 minutes, stirring occasionally.

In a medium-sized bowl, beat the eggs together with the Parmigiano Reggiano or Grana Padano cheese, and season with salt and black pepper.

Fold the cooked spinach and frozen/fresh peas into the egg and cheese mixture.

Give it a quick mix, then season with sea salt and freshly cracked black pepper.

Return the skillet over medium-low heat, and drizzle with a little more extra-virgin olive oil.

Pour in the frittata mixture, cover the skillet with a lid and cook for 10 minutes, gently shaking the pan every now and then.

When the surface of the frittata looks cooked through, the frittata is almost ready.

To give your frittata that golden colour, you can transfer the skillet (in this case, make sure you're using a cast iron skillet) into a hot oven and broil for 2 minutes.

Alternatively, you can go the traditional route, and flip the frittata.

Slide a spatula beneath the frittata to separate it from the skillet, then place a plate with the same diameter of the frittata, on top of the frittata, and flip the frittata on to the plate.

Slide the frittata back into the skillet, and cook without the lid, for a further 2 minutes, then remove from the heat.

Carefully slide the frittata onto a serving plate and serve.

What Should I Serve With Frittata?

Italian Frittata is a super versatile meal, and is nutritious enough to be served on its own with some toasted ciabatta bread.

But it also goes well with a large colorful salad (this Quinoa Veggie Salad, or this Barley Pea Pesto Salad are wonderful paired with frittata) or with simple grilled veggies or with a pretty French Ratatouille.

How Long Does Frittata Last in The Fridge?

Store your frittata in an airtight container in the fridge for up to 2 days.

Use frittata leftovers to make a delicious sandwich filling for lunch the next day, or chop it into bite-sized pieces and serve with drinks at aperitivo time.

Recipe