- Electric Mixer: For efficiently mixing eggs and incorporating ingredients such as cheese, chard, or salami into your frittata batter.
- Nonstick Frying Pan: Ideal for cooking frittatas without sticking, ensuring easy removal and perfect texture.
- Rubber Spatula: Essential for folding ingredients and ensuring a smooth mixture in the pan without damaging its nonstick surface.
- Digital Scale: For precise ingredient measurements, which is especially useful for baking and cooking recipes like frittatas.
- Silicone Baking Mat (Note: This may not be strictly necessary but can be used to line your nonstick pan for easy release and cleanup.)
- Large Mixing Bowls: For preparing the batter for your frittata before transferring it to the pan.
- Cheese Grater: Useful if the recipe calls for shredded cheese.
6 large eggs
3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1 bunch Swiss chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped
2 ounces thinly sliced Italian Genoa salami, cut into 1/2-inch pieces (about 2/3 cup)
1 garlic clove, minced
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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