A light paper-thin frittata topped simply with Spring’s young onions or traditional balsamic vinegar of Modena D.O.P., done with the right technique elevates an 'omelette' to a sophisticated and elegant dish. This healthy versatile recipe is not just to be made for breakfast, it can be served along side a salad for a light lunch or an appetizer/antipasto with dinner.
The best way to learn to make a frittata is to be taught in person so why not sign up for our live! online and interactive cooking class this Sunday when it's on the menu! (LIVE from ITALY Online Cooking Class details.)
Without having to flip the eggs this dish just got super simple - it's all in the detail!
- The pan heat is very important. If your pan is too hot you will brown your eggs and a proper frittata should have no color.
- By using the oven to firm up/cook the top of the frittata this eliminates the need to flip it & risk breaking the eggs.
- Less is more. Remember this is not a thick fluffy omelet but delicate enough to almost melt in your mouth.
butter or olive oil
salt & pepper
Nonstick frying pan
anything you like to add inside: cheese, veg, bacon, balsamic, truffles, etc.
On medium heat, get the pan warm. Beat 2 eggs in a bowl. Add a small amount of butter or olive oil to the pan.
Add the eggs to the perimeter of the pan letting them swirl to the center. Once they have set up, add your filling as you like (cheese, veg, onions, etc.), crack of salt & pepper. Then pop it into the oven under the broiler 5-10 seconds until the top has set.
Slip onto board, fold over and cut.