Caregory : Breakfast Recipes
Star chef Nancy Silverton has strong opinions about frittatas. She likes them to be creamy like scrambled eggs, with various toppings such as prosciutto, cheese, and a generous amount of herbs.
4 eggs (large)
2 teaspoons water
½ teaspoon kosher salt
1 tablespoon mint (finely chopped)
1 tablespoon parsley (finely chopped)
1 tablespoon chives (finely chopped)
1 teaspoon oregano (finely chopped)
1 teaspoon thyme (finely chopped)
1 ½ tablespoons unsalted butter
½ ounce prosciutto (2 slices torn)
Coarsely ground black pepper
Parmigiano-Reggiano cheese shavings (for serving)
In a medium bowl, beat the eggs with the water and salt. Beat in the mint, parsley, chives, oregano and thyme.
In a 10-inch nonstick skillet, melt the butter. Add the eggs and cook over moderately low heat, without stirring, until just beginning to set at the edge, about 3 minutes. Using a spatula, lift the edge and tilt the pan so the egg mixture can seep underneath. Continue to cook, lifting the frittata and tilting the pan occasionally, until the frittata is just set and creamy on top, 3 to 5 minutes longer. Scatter the prosciutto over the frittata and slide it onto a plate. Garnish with coarsely ground pepper and shaved Parmigiano and serve right away.
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