Frittata Ripiena | Italian Stuffed Frittata Recipe

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Frittata Ripiena Recipe

For this recipe, you will need:

• 4 large eggs
• 2 tablespoons (30 milliliters) whole milk
• Grated Parmigiano Reggiano cheese to taste
• Salt
• Fresh black pepper
• 5 slices (about 65 grams) prosciutto cotto or ham
• 3 ½ ounces (100 grams) 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!