Spring Vegetable Frittata

Herb Frittata1.jpg

 (Courtesy of Giovanni Rana Pastificio & Cucina)

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At NYC's Giovanni Rana Pastificio & Cucina, located inside Chelsea Market, chef Francesco Berardinelli serves a selection of brunch items that range from savory to sweet and conventional to more authentic Italian. This recipe hinges on the savory side of the palate. It is a rich mix of fresh vegetables, eggs and cheeses; the perfect way to start your morning.  


  • 2 Eggs
  • 4 tablespoon heavy cream
  • 1 1/2 tablespoon Parmigiano Reggiano cheese
  • Salt (to taste)
  • Pepper (to taste)
  • 1 tablespoon celery (medium dice)
  • 1 tablespoon yellow beets (medium dice)
  • 1 tablespoon red onions (julienne)
  • 1 tablespoon potato (medium dice)
  • 1 tablespoon mozzarella cheese (medium dice)


Step 1:

  • In a sauté pan, roast the vegetables with some olive oil, salt and pepper.

Step 2:

  • In a bowl, mix the eggs, the heavy cream and the Parmigiano Reggiano cheese.

Step 3:

  • Add some salt.

Step 4:

  • Add the roasted vegetables and mozzarella cheese into egg mix.

Step 5:

  • Place in a cast iron skillet that has been previously sprayed with pam.

Step 6:

  • Cook in the oven at 320 degrees for 8 minutes.

Step 7:

  • Serve with a mesclun salad on top.

Step 8:

  • Drizzle with aged balsamic.