The frittata is the first recipe that comes to mind when I think of How to cook eggs. Grandma’s frittata, the one, inimitable ultimate dinner-saver recipe, also good as an appetizer, which you can also cook in the air fryer! Economical, tasty, delicious, and easy to make, the frittata represents the first challenge we face in the kitchen when we’re beginners. Of course, you can get creative with a thousand different variations, from potato frittata to onion frittata, from lighter oven-baked frittatas to those made with egg whites only with vegetables and more — and the frittata can also be a wonderful fridge-cleanout idea. But who remembers the frittata made of just eggs, cheese, salt and pepper? Yes, I’m talking about the simple frittata with eggs from free-range hens like in the old days, the one that, during school outings, together with the chicken cutlet, was the perfect filling for sandwiches. Today I want to tell you how my mother makes the frittata, with her tips and tricks to make it really soft and spongy: who knows if yours — or even you — make it the same way… Let’s go to the kitchen; it’s time to try the classic frittata preparation, grandma’s recipe made simply with beaten eggs, Pecorino and Parmigiano, and very little else, and later we can move on to more elaborate recipes like the peppers and potatoes frittata or the artichoke and potato frittata.

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