Wild Garlic and Parmesan Frittata
Wild Garlic and Parmesan Frittata
Ingredients
- 8 large eggs
- 1 cup wild garlic, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Optional Side
- 4 slices sourdough bread, toasted
Instructions
- 1
In a large bowl, whisk together the eggs, chopped wild garlic, 1/2 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
⏱️ 3 min
- 2
Place a crepe pan or a 10-inch non-stick skillet over medium heat. Add the olive oil and swirl to coat the bottom of the pan.
⏱️ 1 min
- 3
Once the olive oil is shimmering, pour the egg mixture into the pan. Let it cook undisturbed for 2-3 minutes, allowing the edges to set.
⏱️ 3 min
- 4
Using a spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow the uncooked egg to flow underneath. Continue this process for another 5-7 minutes, or until the frittata is mostly set but still slightly moist on top.
⏱️ 7 min
- 5
Once the frittata is cooked to your liking, remove the pan from the heat. Place a large plate upside down over the pan. Carefully, and with oven mitts if needed, flip the pan and plate together to transfer the frittata onto the plate.
⏱️ 1 min
- 6
Grate additional Parmesan cheese over the warm frittata. Cut into wedges and serve immediately, with toasted sourdough bread on the side if desired. Taste and add more salt if needed.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Wild Garlic and Parmesan Frittata
- 8 large eggs
- 1 cup wild garlic, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Optional Side
- 4 slices sourdough bread, toasted
Instructions
- 1
In a large bowl, whisk together the eggs, chopped wild garlic, 1/2 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
⏱️ 3 min - 2
Place a crepe pan or a 10-inch non-stick skillet over medium heat. Add the olive oil and swirl to coat the bottom of the pan.
⏱️ 1 min - 3
Once the olive oil is shimmering, pour the egg mixture into the pan. Let it cook undisturbed for 2-3 minutes, allowing the edges to set.
⏱️ 3 min - 4
Using a spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow the uncooked egg to flow underneath. Continue this process for another 5-7 minutes, or until the frittata is mostly set but still slightly moist on top.
⏱️ 7 min - 5
Once the frittata is cooked to your liking, remove the pan from the heat. Place a large plate upside down over the pan. Carefully, and with oven mitts if needed, flip the pan and plate together to transfer the frittata onto the plate.
⏱️ 1 min - 6
Grate additional Parmesan cheese over the warm frittata. Cut into wedges and serve immediately, with toasted sourdough bread on the side if desired. Taste and add more salt if needed.
⏱️ 3 min