Frittata | How to make Frittata like an Italian
This Italian frittata is exactly the way I like to make it. Using fresh, creamy, fluffy eggs which pair well with savoury asparagus, parsley and of course, Pecorino Romano cheese.
The best part about this Italian Frittata is that it can be made with ingredients you’ll probably almost always have in your fridge! Just tailor it to what you have or what you love. Other delicious options to add are: cherry tomatoes, baby spinach, zucchini/squash or even potato! My favourite is asparagus, especially when I’m in Italy in Spring because you can find wild asparagus growing in many parts of Abruzzo and it is bursting with flavour despite it being much thinner in shape. When I’m not in Italy, I buy organic or try to source it directly from farmers at my local market.
VINCENZO’S PLATE TOP TIPS
This recipe is pretty easy to follow, and if you take note of these important pieces of advice from Vincenzo, it might take this frittata from good to FANTASTIC!
TIP #1: Make sure to use a non-stick skillet for this recipe. You don’t want your Frittata to stick to the pan! You also need to find a flat plate that will fit on top of the pan as you will flip the frittata on to it!
TIP #2: If you have an electric mixer, you can use it to make the whisking process easier. I usually use a fork, but a whisk will also work just fine – make sure you set the speed to medium, not fast.
TIP #3: The milk will make the Frittata more moist and creamy. Some people prefer to use cream instead of milk, but I prefer milk. Milk is a natural cream so always my preference.
TIP #4: You want your pan nice and hot to stabilize the bottom of the frittata. The hot pan will also make the edges cook immediately. Make sure you have a hot pan, or your Frittata will not work!
TIP #5: When you are ready to remove the pan from the oven, use a folded kitchen towel or oven mitt. The pan will be very hot, and you will need to hold it carefully for this recipe.
TIP #6: Instead of cooking on the stove for 1-2 minutes, you could easily finish your Frittata back in the oven. Either way, it is up to you!
HOW TO SERVE
Slide your delicious frittata out of the pan and onto a plate or wooden board – you could even use a pizza board! Delicately slice it into triangles or any shape you like!
Some people like to top their Frittata with fresh cheese such as mozzarella. Top your Frittata with whatever you’d like, you can even grate some more pecorino over the top while it is still hot.
This Frittata is so moist and fluffy you won’t even need a knife to eat it! – just a fork will do!
The best part is that you can use any ingredients for this recipe! Try replacing the asparagus with pancetta, mushroom, cherry tomatoes, spinach, or any other ingredients.
E ora si mangia, Vincenzo’s Plate….Enjoy!
- 1 pan non-stick
- 1 flat plate should fit on top of your non-stick pan, bottom-side up
- 1 Spatula
- 1 knife
- 1 Chopping-board
- 1 bowl large
- 1 Oven-mitt
- 1 Whisk Can also use a fork or electric mixer
- 1 Serving plate
- 6 sticks asparagus
- 6 eggs free range
- 3 tbsp pecorino romano grated cheese
- 130 ml milk full cream (or 0.5 cups)
- Extra virgin olive oil EVOO
- 1 handful parsley chopped
- Before preparing the frittata, preheat your oven to 180C/365F.
- Cut the asparagus by first removing the bottom ends and discarding them. The end part is tough and hard, so you don’t want to use it.
- Chop the asparagus into small, bite-size chunks. When you get to the heads, be gentle with your knife because it is more delicate. Set the asparagus aside.
- Place 4-5tbsp EVOO in a non-stick skillet and heat over medium-high heat.
- Add the asparagus pieces and cook for around 10 minutes or until they become soft. Make sure to stir occasionally.
- Meanwhile, start to make the frittata mix by breaking 6 eggs into a large bowl.
- Season your eggs with a pinch of salt and a generous amount of pepper.
- Whisk your egg mixture well.
- Add the pecorino romano cheese, milk, and parsley. Continue to whisk the mixture well.
- Once the asparagus has softened, use a spatula to help you carefully pour out the remaining EVOO leaving just a little bit in the non-stick pan.
- Now place the cooked asparagus into the bowl with the egg mixture and whisk with a fork to combine.
- Warm your pan to a medium-high heat and place the mixture back into it.
- Wait for around 2 minutes until bubbles begin to form around the edges. Don’t touch the Frittata during this process, it will continue to bubble and almost appear alive!
- Once the top and edges of the frittata begin to cook but still appear runny, transfer the non-stick pan into the oven for around 10 minutes.
- Remove your Frittata from the oven once it has begun to rise and expand.
- Immediately place the plate on top of the pan securely – facing down.
- Carefully hold the handle of the pan with a folded towel/oven mitt. Place the plate on top of the pan and flip your Frittata onto the plate.
- Place the Frittata back into the pan so that the side touching the plate is now touching the bottom of the pan.
- Cook the bottom part over medium-high heat for 1-2 minutes.
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