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, because 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. 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?

italian frittata with spinach and peas with one wedge removed on grey plate, next to orange cloth, and spinach leaves and peas for decoration

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) and 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!

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 skill are 100% sure to fail me), so I’ve added both below.

italian frittata with spinach and peas preparation step 1: cooked spinach and onion in a cast iron skillet, wood spoon on top, spinach leaves and peas next to the pan for decoration

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.

italian frittata with spinach and peas preparation step 2: eggs, grated parmesan and whisk in a large metal bowl, grater and parmesan piece next to the bowl

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

italian frittata with spinach and peas preparation step 3: egg mixture, cooked spinach and peas in large metal bowl and wooden spoon, spinach leaves and frozen peas next to the bowl for decoration

Fold the cooked spinach and frozen/fresh peas into the egg and cheese mixture, and give it a quick mix, then season with sea salt and freshly cracked black pepper.

italian frittata with spinach and peas preparation step 4: frittata mixture into the cast iron skillet, spinach leaves and frozen peas next to the skillet for decoration

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.

italian frittata with spinach and peas preparation step 5: cooked frittata in cast iron skillet, orange cloth covering the handle, spinach leaves and peas next to the skillet for decoration

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.

italian frittata with spinach and peas on large grey plate, next to orange cloth, and spinach leaves and peas for decoration

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.

Frequently Asked Questions

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, or 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.

Print Recipe
5 from 1 vote

Italian Frittata With Spinach and Peas

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!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: frittata, gluten-free frittata, italian frittata, vegetarian frittata
Servings: 4
Author: Andrea

Ingredients

  • 3 tbsp extra-virgin olive oil
  • 1 small red onion finely chopped
  • 150 gr baby spinach leaves
  • 6 free-range large eggs
  • 2 tbsp Parmigiano Reggiano (parmesan cheese) finely grated
  • 150 gr frozen or fresh peas
  • Sea salt and freshly cracked black pepper

Instructions

  • Heat a 6-inch (16 cm) skillet over medium heat, and drizzle evenly with 2 tablespoons of extra-virgin olive oil. Fold in the finely chopped onion, followed by the spinach leaves and cook with the lid on for about 2-3 minutes, stirring occasionally, then season with salt and black pepper to taste.
  • In a medium-sized bowl, beat the eggs together with the Parmigiano Reggiano cheese.
  • Fold the cooked spinach and frozen/fresh peas into the egg and cheese mixture, and 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 the remaining 1 tablespoon of 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 onto 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 nicely hot with your favorite salad or sides.
Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook – Looking at your pictures makes my day!

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