Frittata

Eggs cooked slowly flat in a pan and finished under a grill, never folded.

Egg. Not vegetarian — contains parmesan whose rennet the source does not name.

Ingredients

• 8 eggs
• 60 g parmesan, grated
• 2 courgettes, sliced thinly
• 1 onion, sliced
• 3 tablespoons olive oil
• a handful of basil, torn
• 1 teaspoon salt
• black pepper

Method

1. Cook the onion in the oil for 8 minutes, add the courgettes and cook another 8 until they have lost their water and started to colour. Wet vegetables make a weeping frittata.
2. Beat the eggs with the parmesan, salt and pepper. Beat them LIGHTLY — just until the yolks and whites are one colour. Air whisked in now puffs in the pan and collapses on the plate.
3. Pour the eggs over the vegetables and turn the heat right down.
4. Cook 12 to 15 minutes on the lowest heat, drawing the set edges in once or twice. A FRITTATA IS NOT AN OMELETTE: it is not folded, not rolled, and not cooked fast. It is a flat cake of egg cooked slowly until almost set through.
5. When only the top is still loose, put it under a hot grill for 2 minutes until just set and lightly browned.
6. Slide it onto a board and let it stand 5 minutes. It is eaten warm or at room temperature, in wedges, and is better than it is straight from the pan.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes