1. Bring a sauté pan to medium heat and add the clarified butter and onion. 00:24
2. Crack four eggs into a mixing bowl. Add salt and fresh ground pepper and whisk. Continue to stir the onions. 00:58
3. Pour the eggs into the pan and slightly mix with a spoon. Cook on the stove for another one to two minutes. 02:27
4. Lay the cubes of Fontina cheese on top of the eggs. Using the spatula, gently press the sides of the frittata down off the edges of the pan. 03:04
5. Place the pan into a 350 degree oven for one to three minutes. Remove from the oven and use a toothpick or thermometer to ensure it's thoroughly cooked. 03:57
6. To plate it like Chef Filippo, carefully slide the frittata onto a plate. To garnish, top with ribbons of grilled zucchini and a sprinkle of micro-greens. Serve immediately. 04:47
What You'll Need
- Medium sauté pan
- Large bowl
- Rubber spatula or large spoon
- Chef's knife
- Cutting board
- Toothpick or thermometer
- Clarified butter (1 tablespoon)
- White onion, minced (3 tablespoons)
- Eggs (4)
- Salt (1 1/2 teaspoons)
- Ground black pepper (1/2 teaspoon)
- Fontina cheese, cubed (1 cup)
- Zucchini, sliced thinly into ribbons (4 ribbons, grilled)
- Micro herbs (optional)
For grilled zucchini, cut the zucchini into 1/4 inch slices. Brush the slices with olive oil and season with salt and pepper. Place the slices on the grill at medium heat for about 10 to 12 minutes or until charred and tender on all sides. Then, thinly slice the zucchini into ribbons.
Frittatas are very versatile, and can be made with a variety of cheeses and vegetables. Other popular variations include swiss cheese and sautéd mushrooms, tomatoes and goat cheese, or ham and Vermont cheddar.
Butter is made up of butterfat, milk solids, and water. Clarified butter is the translucent golden-yellow butterfat left over after the milk solids and water are removed. Clarified butter can be made at home or purchased pre-made at most grocery stores.