Fabio Viviani’s Frittata

If anyone of you are already fans of my Selfish Cooking Facebook page, you know I have a pretty obvious admiration and crush on Fabio Viviani.  Every Monday, Fabio releases new 6 minute video recipe clips on Yahoo, and I have been faithfully watching it.  Anyway, he is a character!  Not to mention handsome and down to earth!

I’ve been wanting to try some of his recipes and I finally got around to make his Frittata, if you have 6 more minutes, please watch the clip, you’ll know why I love him so much. 

Another special news for this post is that the photos are taken professionally by Richard “Dexter” Wuest.  Please remember that unauthorized  use of any of the photos are illegal.  If you are interested in any of the photos you can either contact me or contact Dexter. 

(Photo by Richard “Dexter” Wuest)

Serves: 4

3 tablespoons extra virgin olive oil
8 eggs
Pinch of salt
Pinch of pepper
1 cup chopped green onions
8 thin slices prosciutto
1/2 cup ricotta cheese, at room temperature

Whisk the eggs in a large mixing bowl and set aside.
Heat a large nonstick skillet over medium low heat and add 2 tablespoons olive oil.

Add beaten eggs, salt and pepper.
When eggs begin to set, add green onions by sprinkling over the top.

As eggs set, push cooked edges toward the center using a spatula or wooden spoon, letting uncooked portion flow underneath, make sure you don’t scramble.

Cook eggs for 2 minutes until set. Carefully flip forming frittata in the pan so that the browned side is up.

Remove fritatta from heat, and place on a cutting board.
Spread ricotta cheese on top and cover with sliced prosciutto.
Drizzle remaining olive oil on top of the frittata. Cut into 4 equal sized pieces.

(Photo by Richard “Dexter” Wuest)

(Photo by Richard “Dexter” Wuest)

(Photo by Richard “Dexter” Wuest)

My opinion: Let me be honest with you:  first the taste is so simple, but rustically (is there such a word?) comforting and delicious!  Ricotta and prosciutto with green onions and drizzle of olive oil is just enough to make this frittata “gourmet”.  I felt I missed out on the taste, because after hours of photo shoot, the frittata has cooled down.  I think the beauty of this dish is warm frittata, cold ricotta and prosciutto. 

If you are also unsure about flipping frittata with your wrist action, do not worry.  I botched my first frittata, so I cheated and finished it off in the oven (375F until the surface is done).  When presenting on a plate, just flip the frittata on the plate so that the bottom side goes up and garnish.


2 thoughts on “Fabio Viviani’s Frittata

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