Spring Frittata with Smoked Scamorza

Spring Frittata with Smoked Scamorza, known in Italy as Frittata Primaverile con Scamorza Affumicata, is a light and flavourful dish that celebrates seasonal vegetables and traditional Italian cheese. Fresh spinach and courgette are gently sautéed before being combined with eggs and smoky Scamorza Affumicata, then cooked until golden and tender. Ready in just 25 minutes, this versatile Italian recipe is perfect for brunch, lunch or a simple spring supper.

Author

Affetto Italiano

Prep Time

10 minutes

Cook Time

15 minutes

Servings

6

Cuisine

Italian

Ingredients

• 6 Eggs
• 120 g Scamorza Affumicata (shop here), diced
• 1 Small courgette, sliced
• 2 tbsp extra virgin Olive Oil (shop here)
• Salt and black pepper

Directions

1. Preheat the grill to medium.
2. Heat olive oil in an ovenproof pan and lightly sauté the courgette for 3–4 minutes.
3. Add spinach and cook until wilted.
4. Whisk eggs with salt and pepper, then pour into the pan.
5. Scatter the diced Scamorza evenly over the mixture.
6. Cook gently for 6–7 minutes until the base is set.
7. Finish under the grill for 3–4 minutes until golden and fully set.
8. Allow to rest before slicing.