Many think that frittata is the Italian word for omelette, but they are actually two different things. A frittata can be nothing more than beaten eggs seasoned with salt and pepper and fresh grated Parmigiano cheese or a delicious mixture of beaten eggs and other flavorful ingredients, like cheeses, herbs, vegetables, or cured meats. Each added ingredient transforms a common frittata into a unique and spectacular piece of art.
Making frittata is very easy and quick. First of all the eggs should be beaten and flavored with salt and pepper to taste. The general rule says that you should count one egg per person, so if you are cooking for 6 people you should make a frittata with six eggs. The eggs should not be beaten too much or the frittata will be too light and airy - it is just enough to mix the yolks with the whites. The mixture should be poured into a lightly greased (oil is preferable over butter) pan, and cooked until the bottom starts to brown. At this point the frittata should be turned to the other side, with a spatula, and cooked until brown. The outside should be brown and the inside pale and moist. It is important to regulate the heat carefully to avoid burning the eggs - medium should be perfect. If you are preparing frittata with vegetables, cheese, or other ingredients, just add them to the beaten eggs before pouring them in the pan. The thickness of the frittata depends on the diameter of the skillet that is used - he smaller the pan, the thicker the frittata.
Frittata is excellent served hot, especially if you like melted cheese, but it is also mouthwatering when cold, served as a cold appetizer or in a sandwich. Pairing frittata with wine depends on the ingredients that are used. If herbs, vegetables, and seafood are used, the ideal wine would be a fresh white. With cheese and cold cuts we recommend young reds.
Rustic Frittata
6 eggs
salt and pepper
1/3 pound scamorza cheese (Smoked Mozzarella) , cubed
1 bunch mint leaves, julienned
2 tablespoons extra-virgin olive oil
Beat the eggs and season with salt and pepper. Add the scamorza and mint. Mix well. Grease a wide skillet with the olive oil and pour in the egg mixture. Cook over medium-low heat on one side until golden then turn to cook the other side. Once golden remove from the heat and place on a serving platter. Serves 4