Stuffed frittata

Method7 steps · about 27 min

1. 1

   Step 1: Coarsely chop the chives (10 sprig) and slice the Emmentaler. Crack the eight eggs into a large bowl.

   Uses 8 eggs · 200 g Emmentaler cheese · 10 sprig chives

2. 2

   Step 2: Beat the prepared eggs with a fork. Mix in the grated Grana Padano, prepared chopped chives, salt and pepper.

   Uses 50 g Grana Padano PDO · Fine salt to taste · Black pepper to taste · eight eggs cracked into a bowl · ten chive sprigs coarsely chopped

3. 3

   Step 3: Divide the seasoned egg mixture equally between two bowls. Heat a drizzle of oil in a 24 cm (about 9½ inch) pan and pour in the first half.

   Uses Extra virgin olive oil to taste · half the beaten egg Grana chive mixture

4. 4

   Step 4: Cover and cook the first frittata over high heat for 2–3 minutes. Flip carefully using a plate or lid and cook the second side for another 2 minutes uncovered, until set. Transfer to a plate.

   Cook first frittata first side · 3 minUses first half egg mixture poured into hot greased 24 cm pan

5. 5

   Step 5: Grease another 24 cm pan with another drizzle from the same oil supply and heat. Pour in the remaining prepared egg mixture and cook covered for about 2 minutes, then flip and cook the second side for about another 2 minutes until set.

   Cook second frittata per side · 2 minUses Extra virgin olive oil to taste · remaining half prepared egg mixture

6. 6

   Step 6: Top the second cooked frittata with the prepared Emmentaler slices and cooked ham (120 g). Cover with the first cooked frittata, with its chive side facing up.

   Uses 120 g cooked ham · 200 g sliced Emmentaler · first egg layer cooked 2–3 minutes then 2 minutes after turning · second egg layer cooked about 2 minutes per side

7. 7

   Step 7: Cover the assembled stuffed frittata and cook for another 1–2 minutes until the cheese melts and filling is hot. Transfer gently to a serving dish, slice into wedges and serve.

   Melt cheese in assembled frittata · 2 minUses two cooked egg layers with Emmentaler and ham filling