Frittata: Italian Omelette Technique

Ingredients

• 6 eggs, lightly beaten, not over-whisked
• 45–60 ml olive oil
• 40 g Parmigiano-Reggiano, grated
• 1 tsp salt
• Filling (one of the following)
• 1 medium onion, cooked before incorporating
• 1 medium potato, cooked before incorporating
• 2 medium artichoke hearts, cooked before incorporating
• 2 medium zucchini, cooked before incorporating
• 20 g fresh herbs, of choice

Method

1. 1
   Beat the eggs lightly with the salt. Do not over-whisk — the mixture should remain slightly heterogeneous. Fold in the grated Parmigiano and the cooked filling.
2. 2
   Warm the olive oil in a 25 cm pan over medium-low heat. Pour in the egg mixture. Cover the pan. Cook for 8–10 minutes. This is where the frittata lives or dies: the heat must remain medium-low throughout — sufficient to set and gild the underside without scorching it. The step is complete when the bottom is set and golden and only the surface remains slightly liquid.
3. 3
   To finish under a broiler: transfer the pan to a preheated broiler for 2–3 minutes, until the surface is golden and fully set. Alternatively, place a plate over the pan, invert the frittata onto the plate, then slide it back into the pan uncooked-side down and cook for a further 2 minutes. The surface is done when it is golden and no liquid remains.
4. 4
   Remove from the heat and leave the frittata to rest for at least 10–15 minutes before serving. It is fully ready when it holds its shape completely on cutting, with no liquid running from the interior, and the cut surface shows an even, slightly moist texture.