SEASONAL FRITTATA

INGREDIENTS

12 large eggs
2 cups fresh spinach, roughly chopped
1 cup diced protein, optional (ham, pancetta, guanciale, salumi)
1 cup sliced vegetables (onions, chives, leeks, mushrooms, peppers)
A handful of fresh herbs (parsley, basil, thyme)
1 cup soft or melty cheese (mozzarella, provolone, ricotta, burrata)
½ cup grated hard cheese (Parmigiano-Reggiano, Grana Padano, Pecorino)
2 tablespoons MOTO Calabrian Chili Hot Sauce, plus more for serving
2 tablespoons extra virgin olive oil
Salt and pepper, to taste

STEPS

1. Get things going.
Preheat the oven to 375°F (190°C). Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add your protein and vegetables and cook until the fat has rendered and the vegetables begin to brown. Add the spinach and cook until just wilted.

2. Make the eggs.
In a large bowl, whisk the eggs with salt, pepper and 2 tablespoons of MOTO. Stir in most of the cheese, reserving some for the top.

3. Make the frittata.
Pour the egg mixture into the skillet and cook for 5–10 minutes, until the edges begin to set. Scatter the remaining soft cheese over the top.

4. Bake.
Transfer the skillet to the oven and bake for 12–18 minutes, until the center is just set and the edges are browned. Broil for a minute or two at the end if you want a little more color.

5. Finish.
Let the frittata rest for 5 minutes. Run a knife or spatula around the edge, place a serving plate over the skillet and carefully flip it over. Finish with grated hard cheese, fresh herbs and plenty of MOTO. Slice and serve warm or at room temperature.