Frittata Recipe

Give the egg mixture one last vigorous whisk, then add it to the pan. Reduce the flame to low and cover the pan with a lid or aluminum foil, reflective side facing in.

Check the pan contents frequently. Using a spatula to lift an edge of the frittata will allow you to check the bottom; you're looking for the top to approach firmness and the bottom to become golden brown. With the top half-inch of the frittata still slightly liquid, add the shredded cheese, spreading it evenly across the surface. Replace the cover and cook until the cheese melts, approximately 1 minute.

Toss the chives across the surface and season with fresh ground black and red pepper to taste.

Replace the cover and cook for 1 more minute or until the top is firm. Turn off the flame and allow the frittata to set for 2 to 3 minutes.

The frittata can be loosened with a large plastic spatula and slid onto a serving plate, or served directly from the frying pan using a plastic pie wedge spatula.