Frittata Ripiena | Italian Stuffed Frittata Recipe
Watch the Pasta Grammar video where we make this recipe here:
For this recipe, you will need:
- 4 large eggs
- 2 tbsp (30ml) whole milk
- Grated Parmigiano-Reggiano cheese to taste
- Fresh black pepper
- 5 slices (about 65g) prosciutto cotto or ham
- 3 1/2 oz. (100g) chopped mozzarella cheese
In a mixing bowl, combine the eggs with the milk, a generous grating of Parmigiano, and a sprinkle of salt and pepper. Whisk thoroughly.
Bring a nonstick pan up to medium heat on the stovetop.
Note: a high quality nonstick pan shouldn't require any oiling for cooking a frittata, but feel free to grease the pan with a little olive oil if you're concerned about sticking.
Ladle half the egg mixture into the pan and cover. Cook for 2 minutes, then slide the frittata off the pan and flip to cook the other side for a further 2 minutes. Set aside for later.
Ladle the rest of the eggs into the pan and cook, covered, for 2 minutes. As with the first, flip it but now line the top with sliced ham and mozzarella cheese. Place the first frittata on top. Cover the pan and cook for 2 minutes.
Serve immediately. Buon appetito!