For ➋4 eggs
10 cl whole milk
small handful of grated cheddar*
tiny handful of Parmesan cheese
4 slices of prosciutto, roughly chopped up
5 basil leaves, cut into a thin chiffonade
handful of spinach leaves
freshly ground black pepper
Set oven to 220°C.
In a bowl, whisk together the eggs and milk. Add in the cheese, and mix to combine. Season with a good pinch of black pepper.
In your oven safe skillet, cook the prosciutto in a little oil, until crisp. Remove the prosciutto from the pan. Add the spinach to the pan, and keep it moving. When it has just wilted, remove from the pan and coarsely chop.
Into the same pan, pour the egg mixture. Toss in the prosciutto, basil and spinach. Gently mix. Heat over a low/medium heat until areas start to thicken (the egg cooks). When these cooked areas start to form, put the pan into the oven.
Cook in the oven for about 5 m, until the whole thing has just set. To check – reach into the oven (using a towel) shake the pan a little. If the middle of the frittata wobbles, then it is not set yet.
When the frittata has just set, crank your oven onto broil. Put this pan straight under the broiler, and broil to give a slightly browned top.
Cut into slices, and serve with a great tomato salad.
*Omit and raise the quantity of Parmesan.
*Omit and raise the quantity of Parmesan.
'Frittata' is the Italian word for omelet, although they are prepared differently, usually started on the stovetop and finished under the broiler. The mixture is cooked over a very low heat, more slowly than an omelet, for at least 5–10 m, even 15, until the underside is set but the top is still runny. The result is an egg dish that is firm, and nicely brown on the top and edges, similar to the Spanish tortilla or the Iranian kookoo. It can contain almost any ingredient, even (left-over) pasta as in an omelet Napolitana.
