Fresh Herb Frittata

Name: Fresh Herb Frittata
Ingredients: 2 tablespoons/30 g unsalted butter, or more if needed; 2 tablespoons/30 g minced chives or onions; 1 1/2 cups/400 g fresh herbs and greens, all carefully cleaned and dried, then torn into small pieces; 12 large eggs; 6 tablespoons/100 ml whole or low-fat milk; 1 tablespoon/15 g unbleached all-purpose flour; 2 tablespoons/30 grams grated aged or semi-aged Montasio cheese; Freshly ground black pepper

8 ingredients

21 steps

Ingredients

2 tablespoons/30 g unsalted butter, or more if needed
2 tablespoons/30 g minced chives or onions
1 1/2 cups/400 g fresh herbs and greens, all carefully cleaned and dried, then torn into small pieces
12 large eggs
6 tablespoons/100 ml whole or low-fat milk
1 tablespoon/15 g unbleached all-purpose flour
2 tablespoons/30 grams grated aged or semi-aged Montasio cheese
Freshly ground black pepper

Directions

1

Thoroughly butter the bottom and sides of an 8-inch/20-cm nonstick skillet.
2

If 2 tablespoons/30 g are not sufficient, use more butter.
3

Place the pan over low heat; when the butter becomes warm, add the chives or onions.
4

Heat gently, just until they give off a little fragrance.
5

Add the herbs and greens and, if necessary, a little more butter.
6

Stir so that all the flavors mingle.
7

While the greens are heating, beat the eggs, milk, flour, cheese, and a little pepper into a large bowl.
8

Add the egg mixture to the greens and stir with a fork, taking care to avoid scraping the fork along the bottom of the pan.
9

While working with the fork in one hand, shake the pan continuously to prevent the frittata from sticking.
10

Once the frittata has a rather firm skin on the bottom, slide it out of the pan and onto a plate.
11

Invert the frittata back into the pan so that the less-cooked side of the frittata is now face-down in the pan.
12

Return to the heat and cook for 2 to 3 minutes, shaking the pan continuously to prevent sticking.
13

The frittata is done when the bottom is firm and light chestnut-brown.
14

Slide the frittata onto a dish for serving.
15

If you plan to cool the frittata, cover it with a clean cloth or paper towels.
16

Cut into wedges before serving.
17

Variations: To make a baked omelet, preheat the oven to 300F/150 C. Prepare the greens as above and transfer to a buttered 8-inch/20-cm baking dish.
18

Beat the eggs, milk, flour, cheese, and pepper in a large bowl and pour over the greens.
19

Bake for 15 minutes, unmold onto a plate, cut into wedges, and serve.
20

Although usually served plain, you can drape a paper-thin slice of prosciutto di San Daniele over the frittata before serving.
21

Wine: Many wines seem to go well with this preparation, including Collio Bianco, Tocai, Sauvignon Blanc, dry Verduzzo, and dry Prosecco