Seasonal vegetable and Italian speck frittata


  • 12 eggs at room temperature
  • 500 gr. (18oz) dry pasta (do not use tubes like macaroni, penne or rigatoni as the tubes will not fill with the egg mixture properly. Instead use spiral pasta like fusilli or long pasta such as spaghetti or linguini.)
  • 1 medium onion
  • 250 gr. (9oz) Speck or smoked bacon
  • 1/2 head of broccoli
  • 1/2 red bell pepper and 1 whole mild green Italian pepper (or substitute with 1/2 a green bell pepper)
  • 1/2 medium zucchini
  • 2 tomatoes
  • 200 gr. (7oz) grated Parmigiano-Reggiano (parmesan) cheese
  • Salt, pepper and oregano to taste
  • Extra virgin olive oil


We also have an in-depth look into the classic Frittata on our blog section of our website.

Frittatas are ideal for brunch, lunch and picnics and can be enjoyed warm or at room temperature!

Do as the Italians do and keep it simple, being guided by fresh, prime ingredients and perfect flavour combinations!

The frittata should be baked in the Fornetto Oven at 200C (390F) on the middle rack for about 30-40 minutes tented with tin foil for the first 20 minutes to stop browning on the surface. It can also be made in a conventional oven, or a kamado or a smoker!

  • Sauté the onion with the speck or bacon until the onions are translucent and the meat has rendered off most of its fat. Drain on a paper towel.
  • Cook the pasta until “al dente”, strain and rinse with cold water to remove the excess starch. Allow to dry and cool.
  • Coarsely chop and sauté the remaining vegetables in olive oil until just tender. Allow to cool.
  • Combine the pasta with the sautéed vegetables and speck. Allow to cool fully before proceeding with the eggs.
  • Once everything has cooled to room temperature beat the eggs vigorously. Incorporating air into the eggs is very important or the frittata will be very dense. Season with salt, pepper, oregano and mix in the grated cheese.
  • Incorporate all of the ingredients into the egg and mix very well. Lightly grease the pie dish with oil and pour in the egg mixture.
  • Covering the frittata with foil for at least the first 20 minutes, bake the frittata at 200C (390F) on the middle rack for 30-40 minutes or until completely set.
  • Remove the frittata from the oven and allow to cool on a wire rack.