Frittata is a wonderful snack in Italy which is used for an appetizer, for breakfast or whatever. It’s mostly used to recycle any leftover you’ve got in the fridge like string beans or zucchini. I’ve even known people who make spaghetti frittata (which isn’t my thing really). The good thing is it’s quick, it’s wonderful and can be served warm or cold. It’s versatile, so every family in Italy loves it.
Serves: 4 / Prep time: 15 minutes / Cook time: 15 minutes
1Heat a medium-size saute pan over medium-high heat and add 1 tablespoon butter and 1 tablespoon olive oil. Once the butter foams, saute scallions until soft and season with salt and pepper. Let cool slightly.
2Add eggs, milk, and Parmesan cheese to a large bowl and whisk well to combine. Add the sauteed scallions and blend.
3Heat a 14-inch nonstick pan over medium heat, add the remaining 1 tablespoon butter to melt.
4Once hot and foaming, add the egg mixture, do not stir, and turn heat to medium-low. Cover the pan and continue to cook for 12 to 15 minutes, until firm.
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