Frittata (Egg-based dish)
HB-0959 · Hand-built original
The frittata (egg dish), one of the most classic and simple recipes, is made from eggs, flavored with cheese, and can be enhanced with a variety of ingredients!
Main Courses20 minServes 4144 kcalVegetarianGluten-freeDiabetic
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:4quantities adjust to match
Ingredients
- 8 medium eggs
- 1½ oz pecorino, finely grated
- 1½ oz Parmigiano Reggiano, finely grated
- 1/2 tsp fine salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1 tsp extra virgin olive oil, for the pan
Method
- Crack the eggs into a bowl, season with salt and pepper and beat with a fork just until the yolks and whites are combined — don't whip in lots of air.
- Stir in the pecorino and parmesan.
- Heat the olive oil in a 9½ in non-stick frying pan over medium-low heat, swirling it to coat the base and sides.
- Pour in the egg mixture. Draw a spatula gently from the edges to the centre a few times in the first minute so the base sets evenly, then leave it alone.
- Cook for 8–10 minutes on a low heat until the frittata is set around the edges and underneath but still slightly soft on top.
- Slide it onto a large plate, invert the pan over it and flip it back in. Cook for 2–3 minutes more until just set through — a slight wobble in the centre is fine.
- Slide onto a board, rest for a few minutes, and serve warm or at room temperature, cut into wedges.
Prep: 5 min · Cook: 15 min · Total: 20 min
Nutrition (per serving, where published)
144 kcalCalories
12.6 gProtein
1.1 gCarbs
9.5 gFat
3.3 gSaturates
0.2 gFibre
0.4 gSugars
433 mgSodium
372 mgCholesterol
146 mgPotassium
59 mgCalcium
1.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data