Frittata

The frittata is a classic of Italian cuisine, simple and versatile. Here’s a basic recipe that you can then personalize based on your tastes or the ingredients you have on hand.

Ingredients

• 6 eggs
• Salt and pepper to taste
• Olive oil or butter to grease the pan

Preparation

1. Crack the eggs into a bowl and beat them with a whisk or a fork. Add salt and pepper to taste.
2. Heat some oil or butter in a non-stick pan. The oil or butter should lightly cover the surface.
3. Pour the egg mixture into the pan and let it cook over medium heat.
4. When the edges begin to detach from the pan, use a spatula to check the cooking underneath the frittata.
5. When the bottom is golden, use a lid or a plate to flip the frittata, or fold it in half if you prefer a softer center.
6. Allow the other side to cook until it reaches the desired degree of browning.
7. Remove the frittata from the pan and serve it hot or at room temperature.

You can enrich your frittata by adding finely chopped vegetables like zucchini, spinach, or peppers; cheeses such as Parmesan, pecorino or mozzarella; cured meats like cooked ham or bacon; or herbs like parsley, basil, or chives.

Fun Fact

The frittata is an excellent way to use up leftover vegetables or pasta. In many Italian regions, people prepare the “frittata di pasta”, which is great for repurposing spaghetti or other types of pasta from the day before.

Do you want a particular variation or do you have some specific ingredient to use?