Recipe: Frittata Modenese (Omelet with Parmigiano-Reggiano and Balsamic Vinegar)

An Italian frittata is similar, but not quite identical, to what we call an “omelet.” It’s cooked longer, in olive oil rather than butter, and develops a rather firm skin. Italians often let it cool and serve it at room temperature. When a round frittata is served, it’s typically cut into wedges (quarters, sixths, or even eighths), similar to a pizza.

This particular recipe celebrates two of the quintessential ingredients from the region of Emilia-Romagna: Top-quality aceto balsamico tradizionale, produced only in the provinces of Modena and Reggio Emilia, isn’t just a brown vinegar used to make salad dressing or marinate vegetables; it’s a luxuriously thick, ambrosial liquid that stands on its own as the ultimate condiment. And Parmigiano-Reggiano cheese, exclusively made by hundreds of small producers in a handful of designated provinces, is made by hand and then aged in carefully controlled rooms for at least one year (and usually for two years). For this recipe to succeed — and to properly showcase these two brilliant ingredients — resist the urge to use basic “parmesan” and “balsamico”...invest in the real deal (widely available in Italian grocery stores), then add them to your pantry of top-quality ingredients.

Ingredients for 4 Servings:

6 large eggs
3 tablespoons (about 15 grams) freshly grated Parmigiano-Reggiano
Extra-virgin olive oil
Aceto balsamico tradizionale

Vigorously beat the 6 eggs and the cheese in a bowl. Cover the bottom of a medium nonstick pan with a very light layer of olive oil. Heat gently and swirl the pan so that the oil covers the sides as well. Then pour in the cheese-egg mixture and cook for 5 minutes over medium-high heat. Use a flat wooden spoon or a spatula to lift and move the frittata occasionally to prevent it from sticking. Cover the pan for the last 2-3 minutes so that the steam created will fluff the eggs.

When it’s done on that side, follow this procedure: Remove the pan from the heat, and place a large plate (at least the size of the pan) over it. With your palm spread across the back of the plate, flip the pan-plate combo so that the eggs fall out onto the plate. Return the pan to the heat, then slip the frittata back into the pan so that the other side can cook, for about 3 minutes.

Slide the frittata off the pan onto a serving dish. Let it cool slightly, then pour on just a few drops of vinegar (remember: a little goes a long way) and spread them evenly with a butter knife. Cut into wedges and serve.

(Recipe courtesy of Fred Plotkin, co-author of Rick Steves Italy for Food Lovers book.)