CookEat Recipe
Thin Frittata and Artusi Variations
A thin plain frittata cooked gently from one side, with separately described vegetable, cheese, pea and fruit-preserve variations.
Method
Steps
Step 1
Gather the ingredients: 2 eggs; 1 tablespoon olive oil for the plain version; A small pinch of salt.
Step 2
Break the eggs into a bowl and stir with a fork only until the whites and yolks are combined. Stop before beating in a foam. Add a small pinch of salt.
Step 3
Warm the olive oil in a small nonstick frying pan, about 24 cm across. Pour in the eggs and tilt the pan to form a thin layer. Cook gently from the underside, lowering the heat and covering briefly if needed so the top sets without scorching the bottom.
Step 4
When no liquid egg remains and the centre reaches 74°C, loosen the edges. Place a plate over the pan and invert carefully using heat protection, then serve promptly. Do not turn the frittata back into the pan for the thin one-sided main version.
Step 5
For a cheese variation, mix about 10 g grated Parmesan into the eggs, optionally with 1 teaspoon finely chopped parsley, and cook as above. For a general greens version, cook 100 g spinach or chard until tender, squeeze well, chop and warm in 10 g butter; mix with the eggs and cook until fully set, allowing longer if thicker.
Step 6
For the asparagus variation, boil about 100 g trimmed green asparagus pieces until tender and drain. Warm the green parts in 10 g butter, add them to the eggs with 10 g Parmesan and cook gently in the pan until fully set to 74°C. The quantities are practical estimates.
Step 7
For the zucchini variation, cut about 150 g small slim zucchini into thin rounds. Salt lightly and let stand about 15 minutes, then pat dry. Coat lightly with about 1 tablespoon flour and fry in 2 tablespoons olive oil, or an equivalent amount of lard, until golden and tender. Pour in the two combined eggs and cook gently until the egg is fully set to 74°C.
Step 8
For the pea variation from recipe427, finely chop 25 g pancetta, half a garlic clove and 1 teaspoon parsley. Cook with 1 tablespoon olive oil until the garlic begins to colour. Add 150 g shelled peas, a little salt and pepper, then about 100 ml broth or water gradually. Simmer until the peas are tender and the pancetta cooked, with little free liquid left. Mix into the two eggs and cook a frittata until fully set to 74°C. The optional pea-pod puree in427 belongs to soup or risotto, not this frittata.
Step 9
For an onion variation, soften about 150 g thinly sliced white onion in the main tablespoon of oil until tender and lightly coloured without blackening, about 15–20 minutes. Add the two combined eggs and cook gently until fully set.
Step 10
For the fruit-preserve variation, cook the plain frittata first. Warm about 2 tablespoons fruit jam with 1 teaspoon water just enough to loosen it, then spread over the cooked frittata. This is a separate sweet serving variation, not an ingredient added to the savoury versions.
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