Open face Italian omelette with whatever is in the fridge. Elegant and effortless.
At a Glance
Prep
5m
Cook
12m
Serves
1
Difficulty
Easy
Ingredients
- eggs 3 large
- whole milk or cream 2 tbsp
- parmesan or pecorino, grated 30g
- olive oil or butter 1 tbsp
- sliced cherry tomatoes, sauteed spinach, leftover potato, herbs, cheese choice of fillings
- salt and black pepper to taste
Method
-
Beat eggs
Whisk 3 large eggs with 2 tablespoons of milk, 30g of grated parmesan, salt, and pepper.
-
Cook
Heat 1 tablespoon of oil in an oven safe pan, add fillings, and pour in the eggs. Cook over medium heat until edges set.
-
Finish under broiler
Transfer pan to broiler for 2 to 3 minutes until golden and just set. Slice and serve from the pan.
Slop Notes
Unlike an omelette, a frittata is never folded. It is finished under the broiler and sliced like a pizza.