Frittata

This is a basic preparation in the Italian kitchen and central to Ligurian cookery. You must become adept at making a frittata to successfully make certain recipes in this book. The recipe given here is the basic one, but there is some room for variation. You can add minced fresh herbs and, perhaps, a teaspoon or two of grated Parmigiano-Reggiano or Pecorino to the eggs before making the frittata. You should not burden the frittata with too much cheese or it will stick to the pan. A frittat