Taste: My Life Through Food

by Stanley Tucci

Frittata — SERVES 2 — 5 or 6 large eggs 3 to 4 tablespoons olive oil Kosher salt A good pinch of chopped fresh flat-leaf parsley (optional) A good pinch of freshly grated Parmigiano-Reggiano Freshly ground black pepper Crack the eggs into a bowl and beat them gently with a fork for a minute or so, making sure you angle the bowl so that you really blend them well. You could use a whisk instead of a fork, if you prefer, but you will end up with a puffier-textured frittata. In a 10-inch sauté pan with sloping sides, heat the olive oil over medium-high heat. You want to get it pretty hot and tilt the pan to make sure the sides are well coated. When the oil is hot, season the eggs with salt and add the parsley, if using, then pour the mixture into the pan. Scramble the eggs vigorously with a silicone spatula, tipping and moving the pan continuously and drawing the eggs from the sides into the middle. Keep the pan moving to make sure the eggs don’t stick. Add the Parmigiano and a good grinding of pepper. Then flip or turn the frittata and cook for a minute or so more, until golden and cooked through. Serve immediately.