Frittata
Serves 8
INGREDIENTS
- 22 eggs
- 50 g (⅔ cup) grated Parmigiano Reggiano
- 8 g (½ tbsp) salt
- 4 g (1 tsp) pepper
- 100 g (½ cup) unsalted butter
- ½ white onion, minced
- 350 g (12 oz) spinach, blanched, drained and finely chopped
- 40 ml (3 tbsp) olive oil giardiniera (pickled sweet vegetables)
METHOD
Crack eggs into a large bowl and whisk until homogenous. Add Parmigiano Reggiano, salt and pepper; whisk to incorporate. Melt butter in a 12-inch oven-safe non-stick skillet on medium-low. Add onion and sweat until translucent (do not allow to colour) — about 5 minutes. Add spinach and sauté for 3 minutes. Add egg mixture, turn heat to medium-high and cook, stirring continuously with a rubber spatula and scraping the bottom and sides of pan, until the consistency is like that of cottage cheese (partially set but still runny) — about 7 minutes. Pour eggs back into the bowl and test seasoning. Wipe skillet clean (wash if necessary). Return pan to medium heat, add olive oil, and when it shimmers, add egg mixture and cook for 5 minutes without stirring. Cover skillet with a lid, flip the half-browned frittata and slide it back into the pan, bronzed side up. Use the spatula to tuck down and round out the edges, and cook for 5 minutes more. (If you prefer not to flip, transfer the pan to an oven preheated to 200°C (400°F) and cook until a toothpick inserted in the centre of the frittata comes out clean — about 10 minutes). Transfer to a plate, let rest and serve with giardiniera.
Unless otherwise stated: Eggs are large, butter is unsalted, olive oil is basic, salt is kosher, pepper is freshly ground black and sugar is granulated.
