Savory Frittata {Frittata Aromatica}

We love Eggs in our house. They’re economical, extremely versatile and delicious! They’re perfect for breakfast, lunch, dinner and dessert. You can’t say that about too many ingredients can you ; )

A few weeks ago Land O’Lakes® and Betty Crocker asked a group of bloggers to create a recipe using Land O’Lakes® All Natural Eggs. You might remember I made a recipe using their insanely delicious Cinnamon Butter Spread – Cinnamon Poached Pears.

Did you know that not all eggs are the same. Nope. Land O Lakes® All-Natural Eggs are produced by hens fed a premium, all-vegetable, whole-grain diet, rich in corn and soy protein — with no animal fat or animal by-products. This process produces eggs that are fresh and delicious.

For my recipe I decided that the all natural eggs would be best showcased in a savory frittata, which I adore for both breakfast and dinner. Frittatas are a wonderful canvas for all kinds of flavors. This one is savory and aromatic with lots of herbs and a dash of pancetta for extra flavor!

Want even more delicious Land O’ Lakes Egg creations? You can find them on BETTY CROCKER.


Disclaimer: This post was sponsored by Land O’Lakes. All opinions are my own. Always have been, Always will be.

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Savory Frittata {Frittata Aromatica}
What you’ll need:
2 tablespoons Land O’Lakes unsalted butter
1 small onion – minced
7 Land O’ Lakes All Natural Large Brown Farm Eggs
1/4 cup pancetta or prosciutto – roughly chopped
1 tablespoon fresh basil – roughly chopped
1 tablespoon fresh mint – roughly chopped
1/4 cup Parmigiano Reggiano – grated

What to do:
1. Heat a 10-12” skillet over medium heat. Add butter and onion. Saute onions until just softened.

2. WHILE onions are sauteing, into a medium bowl add: eggs, prosciutto, herbs, cheese. Season with salt and pepper. Whisk to combine.

3. Reduce heat to low. Add egg mixture to onions. Stir to combine. Cook uncovered until eggs are almost set and golden brown on bottom.

4. Place the lid to the skillet on. CAREFULLY flip the pan inverting omelet onto lid. CAREFULLY slide omelet back into skillet. Continue cooking until eggs are set and golden.

If you do not have a lid to your skillet you can use a dinner plate to invert the omelet.

Remember that the Parmigiano Reggiano is already salty so keep this in mind when seasoning.

You can experiment with different combinations of herbs and cheese

Buon Appetito!


  1. 1

    Omuguuuuuuuud this is my favorite! I love love love eggs. Making this. As soon as I regain balance in my life.

  2. 2

    I could eat eggs 3 meals a day. This looks so tasty!

  3. 3
    Barbara /

    Looks delicious but I am a little confused. Were they cooked in those cute little dishes?

    • 3.1

      Thanks so much Barbara. Yes I did cook them in my cast iron pots. I typically cook it in my skillet {which is how the recipe is written}. You can also bake them if you prefer not to cook them stovetop : )

  4. 4

    I love your individual frittata dishes – such a versatile recipe. I have learned so much about eggs that I really shop very carefully for them these days.

  5. 5

    Paula, this dish is fun to SAY (“Frittata Aromatica”…) and it LOOKS wonderful. Thanks for the egg info and also the tip on the cheese — I tend to pile it on, lol!

  6. 6

    How adorable are these, yum! I love frittatas. I could eat these for breakfast, lunch & dinner.

  7. 7

    Wow…what a beautiful and savory egg dish. Your photography is just gorgeous!

  8. 8

    I’m such a frittata fan on busy nights. I love the addition of mint in yours! xo

  9. 9

    Mmm these sounds so tasty. Love the ingredients you used here!

  10. 10

    I adore eggs just about any which way. These look delicious and healthy! Love the cast iron ;D

  11. 12

    LOVE the little cast iron pan!!!

  12. 13

    I tried your recipe and it was a big hit with the wife and kids. I am going to make it for the extended family for Thanksgiving breakfast. The smell while cooking has a pleasant torture, but the final product was well worth it. Thank you so much for sharing. My cousin raises her own chickens and fresh eggs are always better than what I find in the store. I used a combination of Parmesan and brie and it was great. What do you think about adding a jalapeno and fresh tomato?


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