A rustic Italian egg frittata packed with deeply browned garlic, parsley, and Parmesan, cooked slowly until just set.
Frittata is the Italian answer to an omelet -- eggs cooked slowly over low heat until just set, often started on the stovetop and finished under a broiler or in the oven, rather than folded quickly like a French omelet. This version leans heavily on garlic, browned slowly in olive oil until deep golden and nutty, folded through the eggs along with parsley and a generous amount of Parmesan. The technique that defines a good frittata is patience with the heat -- cooked too fast over high heat, the eggs turn rubbery and brown on the bottom before the top sets. Low, slow cooking, finished with a brief stint under the broiler, gives a tender, evenly cooked frittata that's golden on top without being overcooked underneath. Served warm, at room temperature, or even cold the next day, frittata is classic Italian home cooking -- endlessly adaptable to whatever vegetables or cheese are on hand, and just as suited to a simple weeknight dinner as it is to a picnic.
Serves 4
Whisk eggs with Parmesan, parsley, salt, pepper, and milk until well combined.
Heat olive oil in an oven-safe nonstick skillet over medium-low heat. Add sliced garlic and cook, stirring often, 5-6 minutes until deep golden and fragrant.
Pour the egg mixture over the browned garlic in the skillet, distributing it evenly.
Cook over low heat, undisturbed, 8-10 minutes until the edges set and the center is just barely wobbly.
Transfer the skillet to the broiler for 2-3 minutes until the top is set and lightly golden. Watch closely to avoid burning.
Let the frittata rest 5 minutes, then slide onto a plate, slice into wedges, and serve warm or at room temperature.
Cook the frittata over low heat -- rushing it over high heat gives a rubbery texture and a burnt bottom before the top sets.
Brown the garlic slowly; it should be deep golden and nutty, never dark brown or bitter.
Use an oven-safe skillet so you can transfer straight from stovetop to broiler without switching pans.
Add sautéed spinach, mushrooms, or roasted red peppers to the eggs for a heartier frittata.
Use Pecorino Romano instead of Parmesan for a sharper, saltier flavor.
Add crumbled Italian sausage for a non-vegetarian, more substantial version.
Refrigerate covered up to 4 days. Frittata is excellent cold or at room temperature, or gently reheated in a low oven; avoid microwaving, which can make eggs rubbery.
Frittata has been a staple of Italian home cooking for generations, valued for its flexibility -- traditionally a way to use up leftover vegetables, cheese, and cured meats -- and its suitability for any meal of the day, from breakfast to a light dinner.
Yes, finish cooking on the stovetop over low heat with the lid on for the last few minutes, which will set the top through gentle steam instead.
It was likely cooked over too high heat or for too long -- frittata should be cooked low and slow, and pulled from the heat as soon as the center is just set, since eggs continue cooking slightly from residual heat.
Yes, it keeps well refrigerated for several days and can be eaten cold, at room temperature, or gently reheated, making it a good make-ahead breakfast or lunch option.
Per serving (160g / 5.6 oz) · 4 servings total
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