A frittata is an Italian-style omelette, cooked and served open-faced, rather than folded over in the French fashion; it also serves as a party snack, cooled and cut into bite-sized pieces. Use what’s in your refrigerator, such as mushrooms, peppers, summer squash, chicken, or ham—just cook the vegetables first so that their moisture does not make the frittata watery.
1 tbsp extra-virgin olive oil (15 ml)
4 slices prosciutto (about 2 oz/60 g), sliced into 1/2″ (1 cm) strips
2 cups asparagus (about 8 oz/250 g), thinly sliced on the diagonal (500 ml)
2 green onions, trimmed and thinly sliced on the diagonal
1 tsp chopped fresh thyme (5 ml)
8 eggs
1/2 tsp kosher or sea salt (2 ml)
1/4 tsp freshly ground pepper (1 ml)
1/4 cup grated Parmigiano-Reggiano cheese, divided (60 ml)
1 tbsp chopped fresh parsley (15 ml)
1. Preheat oven broiler. In a 9″ (23 cm) oven-proof pan (see Tips, below), heat oil over medium heat. Add prosciutto and sauté until lightly browned, 3-4 minutes. Add asparagus, green onions, and thyme. Sauté until asparagus is tender, 4-5 minutes. Reduce heat to medium-low.
2. In a bowl, whisk eggs with salt and pepper, 2 tbsp (30 ml) Parmigiano-Reggiano, and parsley. Pour egg mixture into pan. Let pan sit on heat for about half a minute, then push cooked edges toward centre with a spatula, letting uncooked egg mixture flow underneath. Cook until almost set, 3-4 minutes. Remove from heat.
3. Sprinkle remaining cheese overtop frittata and place pan under broiler until eggs are set and top is lightly browned, 1-2 minutes. Serve warm, sliced into wedges. SERVES 4-6.
TIPS A non-stick pan is ideal; if the handle is not oven-proof, wrap it with foil. You can also finish a frittata on the stovetop. After it has almost set (end of Step 2, above), carefully slide it onto a dinner plate. Invert pan over plate, hold firmly together, and flip. Sprinkle remaining cheese overtop. Set pan back over medium heat until underside is just set, about 1 minute.
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