Frittata: The Perfect Italian Omelet

Fabio explains eggs 101 with attitude and makes a creamy, salty prosciutto and ricotta frittata.

Tips and secrets in this episode:

• Difference between brown and white eggs - the hen's color is the only difference
• How to crack an egg perfectly - on the side of the mixing bowl
• Adding water instead of milk to fluff eggs
• Use olive oil versus butter to save calories
• How to flip your frittata in the pan
• Finishing to perfection - top with green onions and drizzle with olive oil

The Perfect Frittata

Recipe by Fabio Viviani

Serves: 4

3 tablespoons extra virgin olive oil
8 eggs
Pinch of salt
Pinch of pepper
1 cup chopped green onions
8 thin slices prosciutto
1/2 cup ricotta cheese, at room temperature

Whisk the eggs in a large mixing bowl and set aside.

Heat a large nonstick skillet over medium low heat and add 2 tablespoons olive oil.

Add beaten eggs, salt and pepper.

When eggs begin to set, add green onions by sprinkling over the top.

As eggs set, push cooked edges toward the center using a spatula or wooden spoon, letting uncooked portion flow underneath, make sure you don't scramble.

Cook eggs for 2 minutes until set. Carefully flip forming frittata in the pan so that the browned side is up.

Remove fritatta from heat, and place on a cutting board.

Spread ricotta cheese on top and cover with sliced prosciutto.

Drizzle remaining olive oil on top of the frittata. Cut into 4 equal sized pieces.