Frittata al tartufo is a traditional Umbrian and Istrian dish made with a combination of eggs, black truffles, olive oil, salt, and black pepper. This simple dish is made by pouring beaten eggs into a pan with hot olive oil, and then adding thin shavings of truffles, salt, and pepper to the pan.

After the eggs have curdled, all that's left is to sprinkle the dish with finely chopped parsley or dry white wine before serving. If desired, the dish can be additionally flavored with grated cheese on top. In Istria, the dish is called fritaja s tartufima - it's commonly prepared for breakfast and it can easily be found in local restaurants. 

Frittata di zucchine is a traditional egg-based dish originating from Tuscany. The dish is usually made with a combination of eggs, thin slices of zucchini, olive oil, salt, pepper, sage, and minced parsley. The zucchini slices are cooked in olive oil over high heat until soft and golden.

The heat is reduced, and the mixture of beaten eggs, parsley, sage, salt, and pepper is then poured into the pan and cooked until the frittata is golden brown on both sides. Once done, frittata di zucchine is served warm.

Frittata di pasta is an Italian dish that's typically made with leftover pasta as the key ingredient. Spaghetti are among the most popular choices, but the dish can be made with any other type of pasta. Other ingredients vary from one recipe to another, but eggs and grated cheese are always used, while the additional ingredients might include prosciutto, sausage bits, or mushrooms.

Once cooked, the frittata is flipped on a plate, then cut into wedges. It's recommended to serve frittata di pasta with a fresh salad on the side.

Frittata di cipolle is a traditional frittata dish prepared with onions. The dish is made with a combination of beaten eggs, olive oil, onions, salt, and pepper. The onions are cut into thin slices and cooked in olive oil over low heat until soft and golden.

The eggs are beaten, seasoned with salt and pepper, then poured over the onions. The dish is cooked until it becomes golden brown and set on one side. It's then turned on the other side and the process is repeated until the frittata is done and ready to be enjoyed.

Frittata di ricotta e menta is a traditional egg-based dish. The frittata is usually made with a combination of eggs, onions, olive oil, ricotta, salt, pepper, and mint. The onions are sautéed in oil until soft, then removed from the pan.

The eggs are whisked and mixed with ricotta, pieces of mint, salt, pepper, and sautéed onions. The mixture is fried in oil until the frittata is almost set and slightly wet on top, and it's then inverted upside down and fried on the other side for a bit more.

Once done, it is served in small slices as an appetizer or in larger wedges for lunch or dinner.

Frittata al formaggio or cheese frittata is a traditional dish and probably the most commonly made type of frittata in the country. It's often made with a combination of eggs, butter, salt, pepper, and cheese such as Parmigiano-Reggiano and Emmentaler.

The eggs are whisked, seasoned with salt and pepper, then beaten with the addition of grated cheese. Once the butter in the pan has started to foam, the egg mixture is poured into the pan and cooked over low heat until the eggs set and the top is still runny. 

Frittata di radicchio is a traditional egg-based dish originating from the Treviso area. Although there are variations, the dish is usually made with a combination of eggs, butter, onions, local radicchio, salt, olive oil, nutmeg, and grated Parmigiano-Reggiano.

The radicchio is cut lengthwise into thin slices and sautéed in olive oil. The eggs are beaten and mixed with salt, nutmeg, grated cheese, and sautéed radicchio. The mixture is cooked in butter until the eggs are set, but still moist.

If desired, add some cream to the frittata mixture before cooking. 

Frittata ai fiori is a traditional egg-based dish that's especially popular in Calabria. The frittata is made with a combination of eggs, fiori di sambuco (elderflower blossoms), olive oil, salt, and pepper. The eggs are whisked with salt and pepper, then mixed with the blossoms.

The combination is cooked in a pan with olive oil until the eggs begin to set around the edges, and the pan is then transferred to the oven and the dish is baked until the center starts to rise. The frittata is served at room temperature, sliced into wedges, then garnished with the remaining elderflower blossoms.

Frittata rognosa del Garda is a traditional type of frittata originating from the Veneto region, specifically Garda. It’s usually made with a combination of eggs, ground meat (pork, beef, or veal), celery, olive oil, butter, onions, pancetta, Parmigiano-Reggiano cheese, and salt.

The celery is boiled and finely chopped. The onions, celery, and pancetta are sautéed in olive oil and butter, and the mixture is seasoned with salt and pepper. Ground meat is added to the pan, cooked for about twenty minutes, and beaten eggs and grated cheese are then folded into the mixture.