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.
- 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
Excellent at room temperature. Keeps refrigerated 2 days.
- 1Preheat broiler. Beat eggs with cheese, herbs, salt, and pepper
- 2Heat olive oil in 10-inch oven-safe skillet over medium heat
- 3Sauté zucchini until just tender, about 3 minutes
- 4Pour egg mixture over vegetables, reduce heat to medium-low
- 5Cook without stirring until edges set but center still wet, 8-10 minutes
- 6Transfer to broiler, cook 2-3 minutes until golden and set
- 7Cool slightly, cut into wedges to serve
Low and slow is the key - high heat makes rubbery eggs. Center should be just set, not dry.
The frittata is one of Italy's oldest and most practical egg preparations, and its name comes directly from the Italian verb friggere, meaning "to fry." Unlike the French omelette, which is folded around its filling and served soft, the frittata is cooked flat, set on both sides, and served at room temperature — qualities that made it an ideal lavoratore's meal (a worker's meal) and a practical way to use leftover cooked vegetables, cheese, and herbs in the Italian farmhouse tradition. Eggs have been a central food source in Italian cooking since antiquity; the Roman cookbook Apicius (4th–5th century CE) contains multiple egg preparations including flat cooked egg dishes similar in concept to the frittata. The frittata as a named preparation appears in Italian cooking texts by the 16th century and is documented across all Italian regions with regional variations: Florentines favor fresh herbs and pecorino; Neapolitans add pasta; the Ligurians are known for their frittata di carciofi (artichoke frittata). The frittata's adaptability — it accepts almost any ingredient, improves at room temperature, can be cut into wedges and eaten without utensils — made it the foundation of Italian antipasto culture and a natural format for party service. Sliced into wedges and served at room temperature on a board, it is one of the most common Italian party starters.