Chef Nate Appleman's fritatta recipe.
CHEF NATE APPLEMAN’S FRITTATA
• 1 head of garlic
• Olive oil
• 4 large eggs
• 2 T heavy cream
• 1/2 cup grated Parmigiano Reggiano
• 1 T chopped fresh dill
• Salt to taste
• Salami for topping
Roast garlic by placing one head of garlic in a mini baking dish and drizzle with olive oil. Cover with lid and bake for 30 minutes at 375 F. When cool, squeeze the garlic from the skin, discard and reserve the garlic.
In a bowl, add four large eggs, 2 tablespoons heavy cream, roasted garlic, 1/2 cup grated Parmigiano Reggiano, 1 tablespoon chopped fresh dill and salt. Mix with a fork until well incorporated.
Pour mixture into an 18.6-ounce baking dish and place in the oven for about 15 minutes until egg is set.
Cut into 1-by-1-inch pieces, top with a piece of folded, thinly sliced salami on a toothpick and serve.