Frittata

Name: Frittata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italy
Ingredients: 8 large eggs; 60 ml (¼ cup) whole milk or cream; 7 g (1¼ tsp) fine sea salt; 50 g (½ cup) Parmesan, finely grated; or a vegetarian hard cheese (traditional Parmesan uses animal rennet); 2 tbsp olive oil; 1 onion, thinly sliced; 250 g (9 oz) zucchini, about 1 medium, diced 1 cm; 100 g (3½ oz) baby spinach; 1 pinch black pepper; 10 g (a small handful) basil leaves, torn

A thick, tender Italian omelette for any leftover vegetables

Makes: one 25 cm frittata
Hands-on: 15 min
Total: 35 min
Level: Easy

A frittata starts on the stove and finishes in the oven, so it sets evenly without drying out. It works hot, warm or cold, and it turns odds and ends into a meal.

Ingredients

8large eggs
60 mlwhole milk or cream (¼ cup)
7 gfine sea salt (1¼ tsp)
50 gParmesan (½ cup)finely grated; or a vegetarian hard cheese (traditional Parmesan uses animal rennet)
2 tbspolive oil
1onionthinly sliced
250 gzucchini (9 oz)about 1 medium, diced 1 cm
100 gbaby spinach (3½ oz)
1 pinchblack pepper
10 gbasil leaves (a small handful)torn

Diet: Vegetarian, Gluten-free
Allergens: egg, milk
Origin: Italy

Method

Heat the oven to 180°C (350°F) with a rack in the middle.
Whisk the eggs, milk, salt, half the Parmesan and the pepper in a bowl.
Heat the olive oil in a 25 cm ovenproof, nonstick frying pan over medium heat. Cook the onion for 5 minutes until soft, then add the zucchini and cook for 5 minutes more until lightly golden.
Add the spinach and stir until wilted, about 1 minute. Spread the vegetables in an even layer.
Pour in the egg mixture and stir gently to distribute. Cook without stirring until the edges are just set, 2–3 minutes.
Scatter over the basil and remaining Parmesan.
Transfer the pan to the oven and bake for 12–15 minutes, until puffed and just set in the center; it should wobble slightly when shaken. 14 min
Let rest for 5 minutes, then loosen the edges with a spatula and slide onto a board. Cut into wedges.

Why it works

Starting on the stove sets the bottom and edges, while the gentle, even heat of the oven cooks the thick center without overcooking the outside. Pre-cooking the vegetables drives off their moisture, so the frittata doesn't weep. A little dairy dilutes the egg proteins slightly, so they set more tenderly.

Common mistakes

Adding raw, watery vegetables: the frittata turns soggy. Cook them first.
Overbaking: it becomes spongy. Pull it while the center still wobbles slightly.
Using a pan that isn't ovenproof: check the handle.

Variations

Potato and onion: Use 300 g cooked sliced potatoes and Caramelized Onions instead of zucchini and spinach.
Pasta frittata: Fold 200 g leftover cooked spaghetti into the eggs.