Frittatine alla Parmigiana is a traditional Italian layered dish made with soft, lightly golden egg sheets, rich tomato sauce, and Parmigiano for a savoury, well-balanced finish.
These frittatine is my great-grandmother’s recipe. It is one of the oldest family recipes I have. Besides being my favourite way to cook and eat eggs, it is also very dear to me.
It takes a little time to prepare, but it tastes divine and is well worth the extra effort. It also looks very pretty once assembled.
It can be served as a main dish or as an appetiser. You can cut it into strips or make smaller individual portions.
This recipe is very similar to the traditional Italian dish melanzane alla parmigiana, known in English as eggplant parmigiana, but this version is made with eggs.
I hope you enjoy this dish as much as my family and I do!
What are Frittatine?
Frittatine is the plural of frittatina, a smaller version of a frittata. The word frittata comes from the Italian verb friggere, meaning to fry, so it refers to something cooked in a pan with eggs.
The smaller form simply suggests individual portions rather than one large omelette.
In many parts of Italy, frittatine are simple egg rounds made with eggs, grated cheese, and a little salt, cooked gently in a frying pan.
In Naples, the name is also used for a popular street food made with pasta and béchamel, shaped into small rounds and fried until crisp. The ingredients are different, but the idea of a small fried preparation is the same.
For this recipe, the frittatine are thin sheets of egg cooked one at a time, layered with tomato sauce and Parmigiano, then left to rest so the flavours settle before serving.
What Makes This Layered Frittatine a Favourite
- Freezes well if wrapped tightly, though it’s always softer and more pleasant when served fresh.
- Feels light enough for a relaxed lunch but still satisfying enough to serve as the main dish at dinner.
- Pairs naturally with a crisp green salad or grilled vegetables to make a simple and complete meal.
Key Ingredients
Eggs
Eggs give the layers a soft, delicate texture and a gentle savoury taste. The flavour is light and slightly creamy, which lets the tomato and cheese come through clearly. Fresh eggs with deep yellow yolks give better colour and a fuller flavour.
Tomato Purée
Tomato purée brings freshness and a mild natural sweetness once simmered. You want something that tastes ripe and balanced, not sharp or watery. A good-quality passata with a deep red colour makes a noticeable difference.
Parmigiano Reggiano
Adds a savoury, slightly nutty finish and gives each layer a gentle salty lift. Choose a wedge aged at least 24 months and grate it fresh for better depth of flavour.
Find the complete list with measurements in the recipe card below.
How to Make Frittatine alla Parmigiana
Prepare the Batter
Step 1: Put the eggs, salt, milk, and flour in an electric blender and blend until smooth and fully combined. Leave the batter to rest for 30 minutes.
Make the Tomato Sauce
Step 1: Sauté the onion in extra virgin olive oil over medium heat until soft and transparent.
Step 2: Add the tomato purée and a pinch of salt. Cover and cook over a low flame for 20 minutes. Remove from the heat and allow the sauce to cool.
For the Frittatine
Step 1: Heat a non-stick frying pan over medium heat. Add ¼ tsp – 1 g butter and let it melt.
Step 2: Pour some batter into the pan, swirling it so the base is evenly coated. The layer should be slightly thicker than a crêpe, about 0.5 cm – 0.2 in thick.
Step 3: When the surface looks set and no longer wet, make sure the bottom is lightly golden brown. Loosen the edges with a plastic spatula and flip the frittatina. Cook for 1 more minute, then remove from the pan and set aside. Repeat until all the batter has been used.
Step 4: Spread a little tomato sauce over the base of a serving plate.
Step 5: Place one frittatina on top, cover with tomato sauce, and sprinkle Parmigiano Reggiano evenly over the surface.
Step 6: Repeat the layers with another frittatina, tomato sauce, and Parmigiano Reggiano. Finish with a generous sprinkle of Parmigiano Reggiano on top.
Step 7: Decorate with parsley or basil. Serve at room temperature.
Frequently Asked Questions
Fresh basil is the most traditional choice and pairs naturally with tomato and Parmigiano. Add it after cooking so it keeps its flavour. Finely chopped parsley can also be used, though it is less traditional.
You can, but freshly grated Parmigiano Reggiano melts better and has a stronger flavour. Pre-grated cheese often tastes milder and slightly drier.
Cook them only until just set and lightly golden, then remove from the pan. Leaving them on the heat too long can make the egg layers firm and slightly rubbery.
A good non-stick frying pan with a flat base works best. It helps the layers cook evenly and makes flipping easier without tearing.
Extra Help from the Kitchen
Use the Same Pan Size for Every Layer – Keeping the pan size consistent gives evenly sized frittatine, which makes stacking easier and the final slices neater.
Wipe the Pan Between Batches – A quick wipe with kitchen paper removes excess butter and prevents uneven browning or greasy patches on later layers.
Let Each Frittatina Cool Flat – Stack them only once they have cooled slightly. If stacked too hot, trapped steam can create moisture and make the layers slippery.
Spread Sauce in Thin, Even Layers – Too much sauce in one spot can cause sliding when cutting. A thin, even coating keeps the structure tidy and balanced.
Slice with a Sharp Knife and Clean Between Cuts – Wiping the blade between slices keeps the layers defined and prevents dragging the sauce through the stack.
Variations and Twists
Layer with Zucchini Instead of Frittatine – Use thin grilled zucchini slices in place of some egg layers. Let them cool and pat dry well to avoid excess moisture. A pinch of black pepper in the batter helps balance the added vegetable flavour.
Use Baked Eggplant Slices – Alternate with thin baked eggplant slices. Cook until tender and allow them to cool so they match the 0.5 cm – 5 mm thickness of the frittatine and stack evenly.
Add a Layer of Tofu Parmigiana – Use well-pressed baked tofu slices between layers. Remove as much liquid as possible, and add a small pinch of nutmeg or black pepper to the batter to bring the flavours together.
Mix Ricotta into the Sauce Layers – Add thin spoonfuls of full-fat ricotta between layers. Keep the layer light so the structure stays firm and slices cleanly.
Storage and Shelf Life
Store at room temperature for up to 2 hours after preparation if serving the same day. After that, cover tightly and refrigerate in an airtight container at 4°C for up to 3 days.
Freeze for up to 1 month. Once thawed, the egg layers may release some moisture and the texture may become slightly firmer.
Thaw overnight in the refrigerator. Reheat at 165°C – 329°F until heated through and the centre reaches 74°C – 165°F. Let refrigerated portions come back to room temperature before serving for the best texture and flavour.
Frittatine alla Parmigiana Recipe (Traditional Italian Layered Frittatine)
Frittatine alla Parmigiana is a traditional Italian layered dish made with soft, lightly golden egg sheets, rich tomato sauce, and Parmigiano for a savoury, well-balanced finish.
Ingredients
For the Frittatine
- 4 eggs
- 4 tbsp flour
- 120 ml – 4 fl oz milk
- salt
- ¼ tsp – 1 g butter
For the Tomato Sauce
- ¼ onion – chopped
- 2 tbsp extra virgin olive oil
- 400 ml – 13.5 oz tomato purée
- salt
- Parmigiano Reggiano – finely grated
Instructions
Prepare the Batter
-
Put the eggs, salt, milk, and flour in an electric blender and blend until smooth and fully combined. Leave the batter to rest for 30 minutes.
Make the Tomato Sauce
-
Sauté the onion in extra virgin olive oil over medium heat until soft and transparent.
-
Add the tomato purée and a pinch of salt. Cover and cook over a low flame for 20 minutes. Remove from the heat and allow the sauce to cool.
For the Frittatine
-
Heat a non-stick frying pan over medium heat. Add ¼ tsp – 1 g butter and let it melt.
-
Pour some batter into the pan, swirling it so the base is evenly coated. The layer should be slightly thicker than a crêpe, about 0.5 cm – 0.2 in thick.
-
When the surface looks set and no longer wet, make sure the bottom is lightly golden brown. Loosen the edges with a plastic spatula and flip the frittatina. Cook for 1 more minute, then remove from the pan and set aside. Repeat until all the batter has been used.
-
Spread a little tomato sauce over the base of a serving plate.
-
Place one frittatina on top, cover with tomato sauce, and sprinkle Parmigiano Reggiano evenly over the surface.
-
Repeat the layers with another frittatina, tomato sauce, and Parmigiano Reggiano. Finish with a generous sprinkle of Parmigiano Reggiano on top.
-
Decorate with parsley or basil. Serve at room temperature.
My heart skipped a beat when I saw this recipe. My nonna used to make this all the time as well
This looks SO good!
Who would have known grits could look so lovely, nice!
It’s only 7 am here and my mouth is watering! This looks fantastic! I have never heard about frittatine alla parmigiana, but I have now! Yum!
Every time when I come by your blog, I’ll sure to learn something new. This looks like no-meat lasagna and so delicious too! 😀
Hope you have a great holiday trip! Enjoy!
Senza averla assaggiata so che questa ricetta è deliziosa, mi è venuta l’acquolina…ah che buone le tue frittatine!!
Ooo manu this looks so tasty! I am so going to be trying this!
Hope you have a wonderful weekend!
I’m with Tiffany – family recipes are the BEST! These look so simple and sound SO GOOD! My southwestern version of your Italian dish uses corn tortilla and red chile sauce – of course! 🙂 Hope you’re enjoying your vacation!
Family recipes are the BEST! And this one is no exception!
You left us with an amazing recipe and Congratulation on Top 9! Enjoy your time away.
drooling in CFlat…awesome job!
Enjoy that break, Manu. You deserve it. What a post before leaving! Another winner – this looks absolutely fabulous!
Looks delicious! Your post made me so hungry!
This looks delicious and is such a beautiful dish! I love how simple the tomato sauce is too. That was how my Grandmother made hers and it was incredible. Hope you have a wonderful and relaxing trip!
It looks like pancake with tomato sauce instead of syrup. I haven’t heard of frittatine before but it sounds delicious!
Wishing you a safe and enjoyable trip, Manu!
Why am I not ur neighbor!
I am drooling here girl .. this looks so delicious and I know I will just love it.
I love those layers, sounds delicious. Enjoy your vacation!
Looks great! Simple and fast and as comforting as lasagne! Enjoy your vacation and bring back great memories and lots of pics for us!
This looks amazing, I think my kids will love to eat it…better than the eggplant, they don’t like it.
This recipe looks promising.
Just added to my “to do list.
Thanks for sharing Manuela.
Have a safe journey!
Omg this looks so good! They are like crepes or little pancakes with sauce… love it!
Wanted to say “wouldn’t share a slice” lol was too happy to express myself that I forgot to write correctly hahaha
How didn’t I came up with this amazing idea??? Wowwww Manu this look like something that I would eat in a second and would share a slice:))) just kidding, kids first..but seriously, this is so awesome!!!
This sounds so comforting and delicious. Anything that comes from family is always good.
Wow, what a dish!! It looks fabulous! What a wonderful family recipe. Enjoy your little holiday!! Sounds amazing.
That looks so good! It looks like a much lighter alternative to lasanga.
Manu,
Divertiti … non ho mai fatto queste Frittatine … ma sembrano deliziose … Sono sempre contenta quando ho un avviso di una tua nuova favolosa ricetta sul mio Google Reader … quando hai un attimo vai sul mio blog e leggi su World MSA Awareness Day … ho cambiato ad un mio domain allora tutto e’ un po’ sottosopra, cosi’ dovrai fare una ricerca … ci sono due post che mi piacerebbe che tu leggessi … a presto! J
Have a great holiday, Manu! We’ll miss you~
I was expecting a frittata, but this is even more fabulous! YUM!
This recipe is totally new to me, Manu! Old recipes are simply the best for me… Your Frittatine looks fantastic! Recipe noted 😉
Have a great vacation!!
I have never seen this recipe before…nice idea. I hope you have a great vacation, I know it has been long planned. It is good to be offline sometimes. Ciao!
I didn’t know this recipe, but looks delicious! 🙂
Your great gramma had it going on! Great looking frittatine 🙂 Send me a slice! Buzzed