Basic frittata

Basic frittata

Frittata semplice

By
From
Venice
Serves
2-8
Photographer
Helen Cathcart

This is our standard recipe. For other flavours, add large handfuls of chopped herbs, marinated artichokes, cooked asparagus, cooked broccoli or roasted peppers to the cooked onion. Be generous with the flavourings and seasoning. Use a small non-stick frying pan and don’t stint on the oil or it won’t turn out easily.

Ingredients

Quantity Ingredient
3 tablespoons extra-virgin olive oil, plus more to serve
1 medium onion, finely chopped
or 1 handful spring onions, finely chopped
4 eggs
30g parmesan, finely grated
salt
freshly ground black pepper

Method

  1. In a small non-stick frying pan heat the oil and fry the onions gently until soft. Beat the eggs in a bowl with the Parmesan and season. Pour into the pan and cook for 2 minutes on a low heat. Use a heatproof spatula to make holes in the frittata to allow the runny egg to get to the pan. Continue to cook and when most of the egg is set put a large plate over the pan, and bravely and decisively flip it over so the frittata comes out of the pan and on to the plate. Now slide the frittata back into the pan to cook the other side for 2 more minutes. It should be slightly soft inside and lightly browned outside. Slide the frittata on to a warm plate. Serve drizzled with a good olive oil, a fresh grating of Parmesan and a scatter of black pepper.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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