Novigrad frittata
A source of protein and healthy fats, this dish supports brain and heart health. The delicate taste of eggs combined with fragrant butter makes it perfect for breakfast or a snack.
Roman Klymenko
15 years on low-carb nutrition
Frittata Novigrad style is a delicate version of an omelet, cooked in butter and folded with a spatula right in the pan. The texture is soft, slightly moist inside, and without excess dryness.
Break the eggs (100 g) into a bowl. Melt the butter (25 g) in a pan and pour most of the butter into the eggs, leaving only a thin layer in the pan.
Add salt and beat the eggs with a fork until the yolks are fully mixed with the whites and melted butter.
Return the pan to a medium-low heat and pour in the egg mixture. When the bottom layer starts to set, gently stir the frittata with a spatula, folding it as you go: the freed space should be filled with more liquid egg mixture.
Continue to fold the frittata from time to time until it is almost fully set, with only small moist areas remaining on top.
Remove the pan from the heat, carefully fold the frittata in half, and let it sit for 1 minute to finish cooking from residual heat.
Transfer the frittata to a plate, season with freshly ground black pepper, and serve immediately.
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