Frittata Recipe

Preheat and prep

Preheat oven to 375°F (190°C). Crack 6 eggs into a medium bowl. Add 1/4 cup whole milk, 3/4 tsp salt and 1/4 tsp black pepper. Whisk until blended and slightly frothy.

Heat 1 tablespoon olive oil in a 9-inch ovenproof nonstick or well-seasoned cast-iron skillet over medium heat until shimmering.

Add 1/2 of a thinly sliced small onion and cook, stirring occasionally, until softened and translucent, 3–4 minutes.

Add 1 1/2 cups heirloom tomato wedges and cook 2 minutes until they begin to warm through but still hold shape. If tomatoes are very watery, drain excess liquid first to avoid a soggy frittata.

Pour the egg mixture evenly over the tomatoes and onions. Reduce heat to medium-low and cook undisturbed for 3–4 minutes until the edges begin to set but the center is still loose.

Tear or scatter 6 oz fresh mozzarella evenly over the eggs, then sprinkle 2 tbs grated Parmesan and half of the chiffonade basil leaves across the top.

Transfer skillet to the preheated oven and bake until the frittata is puffed and just set in the center, 10–12 minutes. A knife inserted in the center should come out mostly clean with a slight moistness.

Remove from oven and let rest 3 minutes. Run a spatula around the edge and loosen if needed. Slide onto a cutting board or serve straight from the skillet. Garnish with remaining fresh basil leaves and an extra drizzle of olive oil and a grind of black pepper.

Dressed Greens (Caprese)

Toss 3 cups baby arugula or mixed baby greens with 1 tablespoon lemon juice, 2 tablespoons olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Dress lightly and serve alongside slices of the frittata.

Preheat and prep

Preheat oven to 375°F (190°C). Crack 6 eggs into a medium bowl. Add 1/4 cup whole milk, 3/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and slightly frothy.

Heat 1 tablespoon olive oil in a 9-inch ovenproof nonstick or cast-iron skillet over medium heat.

Add 4 oz chopped Monti Verde salumi and sauté 2–3 minutes until edges begin to crisp and fat renders; push the salumi to an even layer.

Add 1 cup chopped baby kale and cook 1–2 minutes until wilted and bright green. If excess moisture collects, cook off briefly.

Pour the egg mixture over the salumi and kale. Reduce heat to medium-low and cook undisturbed for 3–4 minutes so edges set.

Scatter 3 oz provolone and 2 tbs grated Parmesan evenly over the eggs.

Transfer skillet to the preheated oven and bake 10–12 minutes until puffed and set in the center. Test with a knife — it should come out mostly clean.

Remove from oven, rest 3 minutes, then loosen with a spatula and slice. Finish with an extra grind of black pepper.

Dressed Greens (Salumi)

Whisk 1 teaspoon red wine vinegar with 2 tablespoons olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Toss with 3 cups baby arugula or mixed baby greens and serve alongside the salumi frittata.