The frittata is the first recipe that comes to my mind when I think of How to cook eggs. Grandma’s frittata, the unique, inimitable ultimate dinner-saver recipe, good even as an appetizer, and it can be cooked in an air fryer! Economical, tasty, flavorful, and easy to make, the frittata is the initial challenge we face in the kitchen when we’re just starting out. Of course, you can get creative with countless variations, from the baked potato frittata to the stuffed onion frittata, from lighter oven-baked frittatas to those made with egg whites only with vegetables and more. The frittata can also be a wonderful leftover-clearing idea, but who remembers the simple frittata made only with eggs, cheese, salt and pepper? Yes, I’m talking about the simple frittata made with eggs from barn-raised hens like in the old days, the one that, on school trips, was the perfect filling for sandwiches along with the breaded chicken cutlet. Today I want to tell you how my mother makes the frittata, with her tricks and secrets to make it really fluffy and spongy: who knows if your family or even you make it the same way… Let’s go to the kitchen — it’s time to try preparing the classic frittata, grandma’s recipe simply made with beaten eggs, Parmesan and Pecorino, and very little else; afterwards we can tackle more elaborate recipes like pepper and potato frittata or artichoke and potato frittata.

Before heading to the kitchen, as always I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).

Also check out: