Chive and Cheese Frittata
Author note: I used to resort to the “flip” method of frittatas until I read Marcella Hazan’s Essentials of Classic Italian Cooking. Hazan preferred the “non-flip” method that simply leaves the frittata in the oven until it is completely cooked. I have since resorted to this method. Also, I don’t find it necessary to have a non-stick pan to have a successful frittata. With enough butter or olive oil to coat the skillet, the frittata comes out nicely. Finally, don’t be afraid to eat this anytime of the day– breakfast, lunch or dinner. It’s great with crusty bread and a nice salad.
¼ teaspoon kosher salt
¼ cup chives, chopped
¼ cup shredded mozzarella
¼ cup grated parmesan
2 tablespoons unsalted butter
- Heat the oven to 350 degrees.
- Meanwhile, place the eggs and salt in a medium size bowl and lightly beat.
- Next, add the chives and cheese. Lightly beat to incorporate. Set aside.
- In an 8-inch skillet, melt the butter on the stovetop. Once melted, swirl the butter around the pan to coat the bottom and sides.
- Add the egg mixture into the skillet and then place in the oven.
- Cook for 16 minutes, or until the eggs are cooked all the way through. Run a spatula carefully around the edges of the frittata to loosen it from the pan. Slide onto a cutting board, slice and serve.