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Pour 2 tablespoons of olive oil in a non-stick skillet on medium heat.
The Amazing Frittata
Italian Style Omelette
2 + 2 tablespoons extra-virgin olive oil
6 to 8  eggs
salt and pepper
basic frittata 02.JPG basic frittata 03.JPG basic frittata 04.JPG basic frittata 05.JPG basic frittata 06.JPG basic frittata 07.JPG basic frittata 08.JPG basic frittata 09.JPG basic frittata 01x.JPG
Lightly beat the eggs in a bowl, until fully combined.
When the oil is hot, pour the eggs in the skillet.
When the egg starts to solidify, lightly scramble the center using a fork to let all the egg penetrate on the bottom. Shake the pan lightly back and forth to loosen the frittata and use a fork to loosen it from the edges of the pan.
Lift the frittata to check that the bottom is cooked and golden. Make sure the egg on the top is not too runny. Place a dish slightly larger than the pan over the pan.
Rotate the pan and the dish together so that now the frittata is upside down on the dish.
Add 2 tablespoons of olive oil to the skillet, then slide the frittata back into the pan so that the uncooked face is now on the pan.
Lift the frittata to check that the bottom is golden. Slide the frittata on a serving dish and serve warm.
Basic Frittata - Italian Style Open Omelette

Frittata is considered the easiest dish to prepare, the dish of last resort if you are hungry and you only have a couple of eggs.

Second Course >> Frittata - Italian Style Omelette