Ingredients
Units
Scale
Ingredients (Serves 4)
- 6 large eggs
- 1/4 cup whole milk or cream (optional, for creamier texture)
- 1/3 cup grated Pecorino Romano cheese
- 2 tablespoons fresh herbs, chopped (such as parsley, chives, thyme, or basil)
- 2 tablespoons olive oil or unsalted butter
- Salt and freshly ground black pepper, to taste
- Optional: Additional Pecorino Romano for garnish
Instructions
Instructions
1. Whisk the Eggs
- In a medium mixing bowl, whisk the eggs until smooth.
- Stir in the milk or cream (if using), Pecorino Romano, fresh herbs, salt, and pepper. Set aside.
2. Heat the Pan
- Heat the olive oil or butter in a nonstick or oven-safe skillet over medium heat. Swirl to coat the bottom of the pan.
3. Cook the Frittata
- Pour the egg mixture into the skillet, tilting to distribute it evenly. Reduce the heat to medium-low.
- Let the eggs cook undisturbed for 3-5 minutes, or until the edges start to set and the center is still slightly runny.
4. Finish the Frittata
- Option 1: Stovetop Finish
- Cover the skillet with a lid and cook on low heat for another 2-3 minutes until fully set.
- Option 2: Oven Finish
- Preheat the broiler. Place the skillet under the broiler for 1-2 minutes, watching closely, until the top is golden and the eggs are set.
5. Serve
- Slide the frittata onto a cutting board or plate. Let it cool slightly before slicing into wedges.
- Optional: Sprinkle with additional Pecorino Romano and fresh herbs before serving.
