Easy Cheese Frittata
The Italian version of an omelet, a frittata is served open-faced instead of folded over. A blend of shredded Italian cheeses would be ideal for this recipe.
Preparation time: 5 minutes
Cooking time: 15 minutes
INGREDIENTS | SERVES 4
- 6 eggs
- ¼ teaspoon nutmeg
- Salt and black pepper to taste
- 2 cups shredded cheese, divided
- 2 teaspoons olive oil
In a large bowl, whisk the eggs with the nutmeg, salt, and pepper. Stir in 1½ cups cheese.
Heat a medium-sized skillet over medium-high heat. Add the oil, tilting so that it covers the bottom of the pan.
Pour the egg mixture into the pan. Cook the frittata on low-medium heat, using a heatproof turner to lift the edges occasionally so that the uncooked egg flows underneath.
When the frittata is firm on top, remove from the pan, turn it, and slide it back into the pan.
Sprinkle the remaining cheese on top and cook for a few more minutes, until the cheese is melted and the frittata cooked through.
Flipping a Frittata
Traditionally, a frittata is flipped over before adding the cheese topping. To flip over the frittata, cover the frying pan with a plate, and then turn the pan over so that the frittata falls on the plate. Set the skillet back on the stove element, and carefully slide the frittata off the plate and back into the pan. Sprinkle the cheese over the top. Cook for 1 to 2 more minutes, until the cheese has melted.
