Gino D’Acampo Frittata Recipe – Affordable Food Ideas
Frittatas are an Italy-in-a-bite experience. They’re versatile, satisfying, and bursting with flavors. I love how they can transform leftover vegetables into something gourmet.
Thanks to Gino D’Acampo, an impressive chef known for making Italian cuisine approachable, I found a recipe that strikes the perfect balance between simplicity and indulgence. So, grab your apron; we’re going to whip up a delightful Gino D’Acampo frittata.
What is Gino D’Acampo Frittata?
At its core, a frittata is an Italian egg dish, similar to an omelet but thicker and often filled with various ingredients.
Gino D’Acampo’s version tends to spotlight fresh veggies, comforting cheese, and aromatic herbs. Known for his flavorful blends and attention to quality, the frittata he presents is nothing short of a culinary celebration.
How Does It Taste?
Picture biting into a warmly baked frittata where each ingredient sings in harmony. The creamy texture of the eggs combined with tender vegetables delivers a satisfying mouthfeel.
The occasional burst of cheese complements the freshness of the produce, while herbs sprinkle in delightful, savory notes. There’s nothing bland about this dish; it enlivens the palate and rekindles the love for good food.
Why You'll Love This?
Here’s the kicker: this frittata isn’t just a singular pleasure; it’s versatile. Whether you enjoy it hot, at room temperature, or cold, it holds up beautifully.
You can serve it for breakfast, lunch, or dinner. Clever use of seasonal veggies makes it an evolving dish that changes with what’s available. Plus, you can make it ahead and refrigerate it, offering convenience for busy days.
Ingredients
Before we jump into the cooking, here’s what you’ll need:
- 100g frozen peas (thawed)
- 100g broccoli florets, chopped
- 150g tender asparagus spears, trimmed
- 400g baby new potatoes, scrubbed and quartered
- 2 tablespoons extra virgin olive oil
- 9 medium eggs, lightly whisked
- 100g spring onions, sliced
- 1 tablespoon Dijon mustard
- 3 tablespoons fresh chives, finely chopped
- 100g Asiago cheese, diced
- 1 teaspoon lemon zest
- Salt and pepper to taste
Step-by-Step Directions
Let’s get down to the nitty-gritty with these easy-to-follow steps.
Step 1: Boil the Potatoes
Start by boiling the new potatoes. Place them in a large pot and cover with water. Add some salt and bring to a boil. Cook for about 15 minutes or until tender. Drain them and set aside to cool.
Step 2: Prepare the Veggies
While the potatoes are cooling, chop your vegetables. Dice the broccoli into bite-sized pieces and slice the asparagus. Don’t forget to thaw those peas. Easy enough, right?
Step 3: Sauté the Vegetables
In a large ovenproof skillet, heat the olive oil over medium heat. Toss in the spring onions, broccoli, and asparagus. Sauté for about 5 minutes, stirring occasionally until the veggies soften.
Step 4: Combine Ingredients
Grab a large mixing bowl. Combine the lightly whisked eggs, Dijon mustard, chives, lemon zest, salt, and pepper. Stir well, then fold in the cooled potatoes and sautéed vegetables. Finally, add in the Asiago cheese for a decadent touch.
Step 5: Cook the Frittata
Pour the entire mixture back into the skillet over medium heat. Allow it to cook for about 5 minutes without stirring, so it starts setting on the bottom.
Step 6: Transfer to the Oven
Preheat your oven to 180°C (350°F). Once the edges of the frittata are set, place the skillet in the oven. Bake for about 15-20 minutes until the top is firm and slightly golden.
Step 7: Serve and Enjoy
Remove the skillet from the oven. Let the frittata cool for a few minutes before slicing. Serve it warm, or pack it up for later. Enjoy every bite!
Tips on Making Gino D’Acampo Frittata
To ensure you nail this recipe, here are my top tips:
- Use Fresh Ingredients: Fresh veggies always offer better flavor.
- Don’t Overbeat Eggs: Whisk just enough to combine; overbeating can lead to a rubbery texture.
- Customize Your Fillings: Feel free to add different cheeses or veggies based on your preference or what you have on hand.
- Use a Non-Stick Skillet: This helps prevent sticking and makes serving easier.
- Slice the Frittata with a Clean Knife: Clean your knife between slices for neat portions.
How Do You Store This Gino D’Acampo Frittata?
Storing your frittata is a breeze. Allow it to cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. It can be kept in the refrigerator for up to four days. When you’re ready to eat, simply reheat in the oven or microwave.
What Other Substitutes Can You Use in Gino D’Acampo Frittata?
Feeling adventurous? Here are some alternatives you might consider:
- Spinach instead of Asparagus: Spinach adds a lovely earthiness.
- Feta Cheese instead of Asiago: Feta provides a tangy twist.
- Zucchini instead of Broccoli: Zucchini adds moisture and a softer texture.
- Kale instead of Broccoli: Kale has a hearty flavor and added nutrients.
- Red Bell Pepper instead of Spring Onions: For added sweetness and a pop of color.
Conclusion
The Gino D’Acampo frittata not only satisfies hunger but also embodies the heart of Italian cooking—simple, fresh ingredients coming together to create something extraordinary.
Whether you’re making this dish for a gathering or simply to enjoy at home, it offers a delightful journey through flavors.
Trust me, once you’ve tried this recipe, your mornings (or any time of day) will be forever changed. So, roll up your sleeves, get that skillet ready, and dive into a delicious slice of culinary joy!
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Before diving into the rich world of Gino D’Acampo’s frittata, let’s chat about what to pair it with.
This dish is delightful on its own, but if you really want to elevate your meal, consider these options for sides and accompaniments: a simple green salad with fresh greens, cucumbers, and a splash of vinaigrette can complement the frittata beautifully.
A slice or two of warm, crusty bread or focaccia can enhance the overall experience. Roasted vegetables, like carrots, bell peppers, and zucchini, lightly seasoned and roasted, add a burst of flavor.
For a Mediterranean twist, spread some olive tapenade on the bread, and to complete the meal, enjoy a glass of light Chardonnay or Pinot Grigio, which pairs perfectly.
- 100g peas (frozen and thawed)
- 100g broccoli florets, chopped into bite-sized pieces
- 150g tender asparagus spears, tough ends trimmed and sliced into 3cm pieces
- 400g baby new potatoes, thoroughly scrubbed and quartered
- 2 tablespoons extra virgin olive oil
- 9 medium eggs, whisked lightly
- 100g spring onions, sliced thinly
- 1 tablespoon Dijon mustard
- 3 tablespoons fresh chives, finely chopped
- 100g Asiago cheese, diced into small cubes
- 1 teaspoon lemon zest
- Salt and freshly cracked black pepper, to taste
- Start by boiling the new potatoes. Place them in a large pot and cover with water. Add some salt and bring to a boil. Cook for about 15 minutes or until tender. Drain them and set aside to cool.
- While the potatoes are cooling, chop your vegetables. Dice the broccoli into bite-sized pieces and slice the asparagus. Don’t forget to thaw those peas. Easy enough, right?
- In a large ovenproof skillet, heat the olive oil over medium heat. Toss in the spring onions, broccoli, and asparagus. Sauté for about 5 minutes, stirring occasionally until the veggies soften.
- Grab a large mixing bowl. Combine the lightly whisked eggs, Dijon mustard, chives, lemon zest, salt, and pepper. Stir well, then fold in the cooled potatoes and sautéed vegetables. Finally, add in the Asiago cheese for a decadent touch.
- Pour the entire mixture back into the skillet over medium heat. Allow it to cook for about 5 minutes without stirring, so it starts setting on the bottom.
- Preheat your oven to 180°C (350°F). Once the edges of the frittata are set, place the skillet in the oven. Bake for about 15-20 minutes until the top is firm and slightly golden.
- Remove the skillet from the oven. Let the frittata cool for a few minutes before slicing. Serve it warm, or pack it up for later. Enjoy every bite!
Servings 6
- Amount Per Serving
- Calories 273kcal
- Calories from Fat 120kcal
- % Daily Value *
- Total Fat 13.4g21%
- Saturated Fat 5.1g26%
- Cholesterol 281mg94%
- Sodium 462mg20%
- Total Carbohydrate 18g6%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Use Fresh Ingredients: Fresh veggies always offer better flavor.
- Don’t Overbeat Eggs: Whisk just enough to combine; overbeating can lead to a rubbery texture.
- Customize Your Fillings: Feel free to add different cheeses or veggies based on your preference or what you have on hand.
- Use a Non-Stick Skillet: This helps prevent sticking and makes serving easier.
- Slice the Frittata with a Clean Knife: Clean your knife between slices for neat portions.
Hi Everyone! I’m April Cherry, a registered dietitian and the creator of Affordable Food Ideas. Growing up near Waltham, MA, I learned that flavorful, wholesome meals don’t need to be expensive, and that lesson has shaped my approach to cooking and nutrition. Through my blog, I share budget-friendly recipes and tips to help others eat well without breaking the bank, while still enjoying delicious, nutritious meals.