Frittata

Ingredients

Base (always)

• 4 large eggs
• 2 tbsp milk or water
• 1 tbsp olive oil or butter
• 1/4 tsp salt
• 1/4 tsp black pepper

Pick your combo (choose 1–2)

Classic Italian:

• 1/2 onion, sliced
• A handful of cherry tomatoes, halved
• Fresh basil

Potato & onion (like Spanish tortilla’s cousin):

• 1 small potato, thinly sliced
• 1/2 onion, sliced

Cheesy mushroom:

• A handful of mushrooms, sliced
• 1/3 cup grated fontina or provolone

Pepper & onion:

• 1/2 bell pepper, sliced
• 1/2 onion, sliced
• 1 tbsp grated Parmigiano

Zucchini & goat cheese:

• 1/2 zucchini, sliced
• 2 tbsp crumbled goat cheese

Spinach & feta:

• A handful of spinach
• 2 tbsp crumbled feta

Whatever’s in the fridge:

• Leftover roasted vegetables
• Cured meat (pancetta, prosciutto, salami)
• Any cheese that needs using up
• Herbs (parsley, basil, chives)

---

Instructions

1. Prep your add-ins

1. If using raw vegetables (onion, pepper, potato, zucchini, mushrooms), cook them first.
2. Heat the oil in a non-stick pan (about 20 cm) over medium heat.
3. Sauté the vegetables for 3–5 minutes until softened. Potatoes need a bit longer — cover the pan and cook 8–10 minutes.
4. If using spinach, throw it in at the end and let it wilt.
5. Spread the cooked vegetables evenly across the pan.

2. Add the eggs

1. Crack the eggs into a bowl, add milk/water, salt, and pepper.
2. Beat with a fork until just mixed — don’t over-beat.
3. Pour the eggs over the vegetables in the pan.
4. If using cheese, scatter it on top now.
5. Cook on medium-low heat for 4–5 minutes. Gently lift the edges with a spatula to let uncooked egg flow underneath.

3. Finish it

1. When the edges are set but the center is still slightly runny, you have two options:
   • Pan method: keep cooking on low for another 2–3 minutes until set.
   • Broiler method (recommended): transfer the pan to the oven under the broiler for 2–3 minutes until the top is lightly golden and just set.
2. Remove from heat.

4. Serve

1. Let it rest for 2 minutes.
2. Slide onto a plate or cut wedges directly in the pan.
3. Serve warm or at room temperature — frittata doesn’t care.
4. Good with a simple salad on the side, or just eat it standing in the kitchen. That’s the Italian way.

---

Tips

• Don’t overcook it. The center should be just set, still slightly creamy. Dry frittata is a sad frittata.
• Low heat is the secret. High heat burns the bottom before the top cooks.
• You don’t need to flip it. The broiler method is easier and gives a nicer top.
• Leftovers are great cold the next day — perfect for lunch or a picnic.
• Frittata is not a recipe. It’s a state of mind. Use whatever needs eating.

---

Result

A soft, creamy, golden disc of eggs holding together whatever you had lying around. Simple, satisfying, and endlessly adaptable. The most Italian non-recipe there is.