Italian Garlic and Herb Frittata (Frittata all'Aglio)

About This Recipe

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.

Ingredients

Serves 4

• 8eggs
• 0.33 cupParmesan(grated)
• 0.25 cupparsley(chopped)
• 0.5 tspsalt
• 0.25 tspblack pepper
• 3 tbspolive oil
• 8 clovesgarlic(thinly sliced)
• 2 tbspmilk

Instructions

1. 1

   Whisk the eggs

   Whisk eggs with Parmesan, parsley, salt, pepper, and milk until well combined.

2. 2

   Brown the garlic

   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.

3. 3

   Add the eggs

   Pour the egg mixture over the browned garlic in the skillet, distributing it evenly.

4. 4

   Cook low and slow

   Cook over low heat, undisturbed, 8-10 minutes until the edges set and the center is just barely wobbly.

5. 5

   Finish under the broiler

   Transfer the skillet to the broiler for 2-3 minutes until the top is set and lightly golden. Watch closely to avoid burning.

6. 6

   Rest and serve

   Let the frittata rest 5 minutes, then slide onto a plate, slice into wedges, and serve warm or at room temperature.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions