Frittata

Ingredients

• 4-6 Eggs
• 1/2 Onion
• 1 Bell Pepper
• 2 tbsp Heavy Cream
• Thinly sliced meat (prosciutto, shaved chicken, sandwich steak, etc.)
• Shredded cheese of choice

Method

A frittata is a stovetop-started, oven-finished egg-cookery that exploits the differential cooking speeds of eggs: the base sets over direct heat whilst the top stays creamy, then the oven's ambient warmth finishes the job without scrambling. The technique avoids the common trap of overworked, rubbery eggs.

Heat a cast-iron or heavy ovenproof pan over medium heat with a film of olive oil or butter. Dice the onion and bell pepper into roughly 1 cm pieces — this size matters because they need to soften in the 4–5 minutes before the egg arrives without collapsing into mush. Cook them until the onion turns translucent and the pepper begins to yield. Add your chosen meat, sliced thin or torn into bite-sized pieces. Prosciutto wilts almost instantly; chicken or sandwich steak needs another minute to warm through. You're not cooking them hard, just integrating them into the base layer.

While that happens, whisk 4–6 eggs with 30 ml heavy cream, salt, and pepper. Two minutes of vigorous whisking incorporates air and ensures even aromatic-vegetables distribution later; under-whisked eggs separate into layers. Pour the mixture over the hot vegetables and meat. Stir gently with a spatula for 30 seconds, drawing cooked egg from the edges to the centre — this pan-frying stage matters because it prevents the bottom from setting too fast and welding to the pan. Once you see the first trace of film beginning to set on the surface (roughly 90 seconds), stop stirring. The residual heat will continue the job.

Set your oven to 200°C and transfer the pan as soon as the egg's edges have pulled slightly from the walls and the surface remains wet but not translucent. Bake for 8–12 minutes depending on pan thickness and oven variation; it's done when the top springs back gently from a light touch but still has a faint wobble at the deepest centre. If you're adding cheese, scatter it across now and return for 2 minutes — no longer, or the top dries out. Run a spatula around the rim, slide the frittata onto a plate, and serve warm or at room temperature. The setting continues slightly as it cools.