Cheesy Frittata with Pecorino and Parmigiano Reggiano

Recipe Name: Frittata
Category: Main Courses
Servings: 4

Ingredients:

Nutritional Information (Per Serving):

Instructions:

To prepare this delicious and savory Frittata, begin by cracking the eggs into a large mixing bowl. Gently beat the eggs with a fork or whisk until slightly frothy. Next, add the finely grated Pecorino and Parmigiano Reggiano cheeses to the eggs, followed by a pinch of salt and a dash of black pepper, adjusting the seasoning to your taste. Mix everything together until the ingredients are well combined, creating a smooth and creamy egg mixture.

Now, take a non-stick frying pan with a diameter of 30 cm and place it on the stove over medium heat. Add extra virgin olive oil to the pan, allowing it to heat up for a few moments. Once the oil is warmed, pour the beaten egg mixture into the pan, ensuring it spreads evenly across the surface.

Let the frittata cook gently over low to medium heat for approximately 6-7 minutes, allowing the eggs to set around the edges while remaining slightly runny in the center. To cook the frittata evenly on both sides, you’ll need to flip it. To do so, carefully place a flat plate on top of the frying pan, then, with a swift motion, invert the pan to transfer the frittata onto the plate.

Next, slide the frittata back into the pan, uncooked side down, and cook for another 8 minutes without a lid to allow the top to brown and set completely. The result will be a perfectly golden, fluffy frittata with a slight crisp on the outside and a tender, cheesy interior.

Once done, carefully transfer the frittata onto a serving platter. Serve it hot, and enjoy the delightful blend of rich Pecorino and Parmigiano Reggiano cheeses mixed with perfectly cooked eggs. This dish is ideal for breakfast, brunch, or as a light dinner.