A cooking platform built around craft, culture, and the stories behind what we eat.
Created by
A simple Italian egg dish that celebrates whatever the market offers, cooked gently on the stovetop, finished under the broiler, and served in golden wedges that taste like the garden itself.
Walk through any farmers market and let the vegetables choose themselves. A handful of tender zucchini. Peppers still warm from the morning sun. Cherry tomatoes that perfume your hands when you pick them up. Whatever has that aliveness, that sense of having been pulled from the earth hours ago, belongs in this pan.
The frittata is the most forgiving of egg dishes. It asks almost nothing of you except restraint. Cook the vegetables until they soften but keep their character. Pour in the eggs. Let things set slowly. The Italians understand that eggs cooked gently taste of themselves, rich and custard-like, while eggs cooked hard taste of rubber.
This is the kind of food I believe in. Simple technique in service of good ingredients. A dish that feeds a table of six as easily as a Tuesday breakfast for one. Your choices shape the food system. When you buy those vegetables from a farmer who grew them with care, you are voting for a world where that farm survives.
Quantity
10
at room temperature
Quantity
1/4 cup
Quantity
1/2 teaspoon, plus more to taste
Quantity
to taste
freshly cracked
Quantity
3 tablespoons, divided
Quantity
1 small
thinly sliced
Quantity
2 cups
cut into bite-sized pieces
Quantity
2 cloves
thinly sliced
Quantity
1/4 cup
roughly chopped
Quantity
1/2 cup
crumbled
Quantity
2 tablespoons
freshly grated
| Ingredient | Quantity |
|---|---|
| large eggsat room temperature | 10 |
| whole milk or cream | 1/4 cup |
| fine sea salt | 1/2 teaspoon, plus more to taste |
| black pepperfreshly cracked | to taste |
| extra-virgin olive oil | 3 tablespoons, divided |
| yellow onionthinly sliced | 1 small |
| seasonal vegetablescut into bite-sized pieces | 2 cups |
| garlicthinly sliced | 2 cloves |
| fresh herbsroughly chopped | 1/4 cup |
| fresh goat cheese or fetacrumbled | 1/2 cup |
| Parmesanfreshly grated | 2 tablespoons |
Crack the eggs into a large bowl. Add the milk, salt, and several grinds of black pepper. Whisk until the yolks and whites are just combined, with a few streaks remaining. You are not making a souffle. Over-beating creates a rubbery texture. Set the bowl aside.
Set a 10-inch oven-safe skillet over medium heat. Add two tablespoons of olive oil and let it warm until it shimmers. Add the sliced onion with a pinch of salt. Cook, stirring occasionally, until the onion softens and turns translucent, about five minutes. The edges may catch a bit of color. That is welcome.
Add your market vegetables to the pan. If using firm vegetables like zucchini or peppers, cook for four to five minutes until they soften but keep some texture. Tender greens need only a minute. Add the garlic in the last thirty seconds, stirring until fragrant. Season lightly with salt. Taste. The vegetables should be seasoned before the eggs go in.
Position your broiler rack about six inches from the heat source and turn on the broiler. Spread the vegetables evenly across the pan. Scatter half the fresh herbs over them. Reduce heat to medium-low. Add the remaining tablespoon of olive oil and let it coat the pan as it melts into the vegetables. Pour in the egg mixture. Do not stir.
Let the frittata cook undisturbed for two minutes. Then, using a rubber spatula, gently push the edges toward the center while tilting the pan to let raw egg flow underneath. Do this two or three times over the next five minutes. The bottom should set while the top remains wet and glossy.
When the edges are firm but the center still jiggles, scatter the goat cheese and Parmesan over the top. Transfer the skillet to the broiler. Watch closely. The frittata is done when the top puffs slightly, the cheese softens, and the center is just set, two to four minutes. It should not brown deeply. A few golden spots are fine.
Remove from the broiler and let the frittata rest in the pan for five minutes. It will continue cooking gently and pull away from the sides. Scatter the remaining fresh herbs over the top. Slide onto a cutting board or serve directly from the skillet, cut into wedges. Good warm, good at room temperature, good the next day.
1 serving (about 155g)
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary Explorer
Chef Ally
Oats softened overnight in yogurt and orchard cider, then crowned with whatever fruit the morning and the season bring to your table. A breakfast that asks almost nothing of you and gives back everything.
Chef Ally
Thick slices of buttery brioche soaked in vanilla custard and cooked to a golden crust, crowned with summer berries that have surrendered their juices into a natural syrup no bottle could match.
Chef Ally
Tender, nutty buckwheat pancakes crowned with a simple compote of whatever fruit the market offers, the kind of breakfast that turns a slow morning into something worth remembering.
Chef Ally
Simple cornmeal cakes with crisp, golden edges and tender centers, sweetened only by a drizzle of honey from bees that know your region. An American heritage dish that asks almost nothing of you except good ingredients.