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Italian

Frittata alle Erbe

The Italian egg masterpiece that showcases whatever vegetables, cheeses, or meats the cook has on hand. Unlike French omelettes, a frittata is cooked slowly and finished under the broiler, emerging golden throughout.

Egg DishEasyItalian
Prep15 minCook20 minTotal35 minServes8TempRoom Temperature
✓ vegetarian✓ gluten-free
⚠ Contains: 🥚 Egg, 🥛 Dairy
Recipe
Ingredients
  • 8Large eggs
  • 1/2 cupParmigiano-Reggiano(grated)
  • 1/2 cupFresh herbs(mixed parsley, basil, chives)
  • 1 smallZucchini(thinly sliced)
  • 3 tbspExtra-virgin olive oil
  • to tasteSalt and pepper
Make Ahead

Excellent at room temperature. Keeps refrigerated 2 days.

Instructions
  1. 1Preheat broiler. Beat eggs with cheese, herbs, salt, and pepper
  2. 2Heat olive oil in 10-inch oven-safe skillet over medium heat
  3. 3Sauté zucchini until just tender, about 3 minutes
  4. 4Pour egg mixture over vegetables, reduce heat to medium-low
  5. 5Cook without stirring until edges set but center still wet, 8-10 minutes
  6. 6Transfer to broiler, cook 2-3 minutes until golden and set
  7. 7Cool slightly, cut into wedges to serve
Notes
Pro Tips

Low and slow is the key - high heat makes rubbery eggs. Center should be just set, not dry.

History & Origin

Name derives from Italian friggere meaning to fry. Pan-Italian dish with roots in ancient egg cookery. Unlike French omelette which is folded, frittata is cooked flat and finished under heat. Traditional way to use up leftovers in Italian home cooking. Regional variations feature local herbs, vegetables, and cheeses.

Pairs Well With
proseccovermouthwhite wine
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Italian◆Easy