I'm working hard, I'm preparing for the season (at Valle Nuova, my organic country inn): collecting vegetables and cutting, jarring, freezing, collecting wild herbs and flowers and making liqueurs, cleaning, organizing, visiting my providers to buy salamis and cheeses, oil and wine... I'm not cooking, basically I eat salads, boiled vegetables and eggs.
Today I prepared the fastest and easyest frittata (kind of thick omelette) that is known in my house as Frittatina della nonna Giulia (granny Giulia small omelette, granny Giulia, being my great grandmother).
This is the recipe
for every egg that you're using add:
a half eggshell of milk
1 tbsp grated parmesan
1/2 pinch salt
1/2 pinch grated nutmeg
black pepper if you like it
I use 2 eggs per person
Beat the ingredients (except the butter) and melt a bit of butter in a pan (1 or 2 tsp per person).
Add the beaten eggs, cover and let cook (very low heat with a screen under the pan).
You decide if you prefer the frittata to be very thin (and fast) or a bit thicker (let's say that 1 to 4 cm will do), the cooking time will depend on the thickness... the frittata is done when it puffs up a bit there's no liquid egg on the surface, do not overcook since the cheese in the frittata will form a brown bitterish bottom.