Nonna’s classic Italian frittata

At our place, a frittata is never just breakfast. It’s a way of bringing people together — and of turning whatever’s in the fridge into something worth sitting down for. Cooking together, passing on traditions, eating well: that’s what a good egg is really for.

This is the version we come back to again and again. It’s forgiving, it’s quick, and with genuinely fresh eggs it needs almost nothing else to shine.

What you’ll need#

Serves 4 as a light meal, 6 as part of a spread.

• 8 Casaccio eggs (grain fed or free range — a jumbo size is lovely here)
• 2 tablespoons olive oil
• 1 brown onion, finely sliced
• 2 medium potatoes, thinly sliced and par-boiled
• A handful of grated parmesan
• Salt and pepper
• Optional: silverbeet, zucchini, herbs — whatever the garden’s giving you

How to make it#

1. Heat the oil in a heavy, oven-safe frying pan over medium heat. Soften the onion gently until sweet and translucent — no rush, no colour.
2. Add the potato and any firmer vegetables, turning to coat. Let them warm through and pick up a little golden edge.
3. Beat the eggs in a bowl with the parmesan, a good pinch of salt and a few grinds of pepper. Fresh eggs will look rich and golden — that’s the whole point.
4. Pour the eggs evenly over the vegetables. Cook on the stove for a few minutes until the edges set.
5. Finish under the grill for 4–5 minutes until the top is just set and lightly golden. Don’t overcook it — a frittata should stay tender.
6. Rest, then slice into wedges. Serve warm or at room temperature.

Make it yours#

A frittata is a template, not a rulebook. Swap in roasted pumpkin and feta, leftover greens, or a little chilli and fresh herbs. It’s just as good cold the next day — cut into squares for lunchboxes or a picnic on the farm.

With love, from our family table to yours.

Made it with our eggs? We’d love to see it. And if you’d like fresh eggs on hand for the next batch, set up home delivery across Melbourne.