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We proudly use the best extra-virgin olive oil. Buy it from
OlioeOlive

2 + 2 tablespoons extra-virgin olive oil
6 to 8  eggs
salt and pepper
3 oz (100 gr) fresh mozzarella cheese
2 oz (60 gr) freshly grated parmigiano cheese

Printer friendly recipe

Frittata con la
Mozzarella

Frittata with
Mozzarella Cheese

Frittata con i Carciofi
Frittata with Artichokes

Frittata di Patate
Eggless Potato Frittata

Frittatine a Trippa
Frittata in Tomato Sauce

Frittata di Spaghetti
Frittata with Spaghetti

Frittata con le Zucchine
Frittata with Zucchine

The Amazing Frittata
Italian Style Omelette

Pour 2 tablespoons  olive oil in a non-stick skillet on medium heat. Lightly beat the eggs in a bowl, until fully combined. Add salt and pepper.

Add the diced mozzarella. . . .

. . . .  and the grated parmigiano cheese.

When the oil is hot, pour the egg mixture in the skillet.

Make sure the egg on the top is not too running, then place on the pan a dish slightly larger than the pan.

Add 2 tablespoons of olive oil to the skillet . . . .

Rotate the pan and the dish together. . . .

When the egg starts to solidify,  using a fork lightly scramble the center to let all the egg penetrate on the bottom. Shake lightly the pan 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.

. . . . so that now the frittata is upside down on the dish.

. . . . 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 hot at once.

A very simple and tasty frittata can be done just adding fresh mozzarella and parmigiano cheese. Enjoy it hot while the mozzarella is still flowing.

Suggested extra-virgin olive oil: PARADISO from the hills of Agrigento in Sicily