I’m saddened and embarrassed to admit that I still haven’t seen The Devil Wears Prada 2. I know, I know. It came out over a week ago, and I really have no excuse considering it’s what inspired my decision to go into journalism in the first place.
Even though I haven’t actually seen the film yet, I have been obsessed with all the press coverage, tuning into everything Anne Hathaway, Meryl Streep, Emily Blunt, and Stanley Tucci have been up to recently. So much so that I have been checking Tucci’s Instagram almost daily. Because of the slight stalking, I discovered his three-ingredient cheesy frittata the minute he posted it.
I was dying to try it myself. Sure, he’s an amazing actor, but he’s also a talented cook. He even has a new season of Tucci in Italy premiering this week, so this couldn’t have come at a better time. I finally found the time to try his frittata recipe myself, and here’s what I thought.
How to Make Stanley Tucci’s 3-Ingredient Frittata on the Stovetop
Tucci does not show his prep work on camera, but jumps straight into cooking, so the exact measurements for this recipe are unknown. A little spontaneity in the kitchen is always a great way to learn, though.
Start by thinly slicing your wild garlic (I swapped in chives) and add it to a bowl with eggs, salt, and grated Parmigiano Reggiano. Then, heat a pan (Tucci is using a crepe pan, but I just used a small frying pan) with a little olive oil. Once it’s hot, pour your egg mixture into the oil. Use a rubber spatula to move the eggs around, pushing the outsides and the bottom of the egg mixture to the top.
To cook the top of the frittata, he says you could pop the frittata into the oven, but he uses a different technique. He slides the frittata out of the pan and onto a large plate. Then, he uses the plate to flip the frittata back onto the pan (on its other side) to cook it through.
Once it firms up a bit, he slides the fritatta onto a serving plate, tops it with some freshly grated Parmigiano Reggiano, and serves.
My Honest Review of Stanley Tucci’s 3-Ingredient Frittata
As Tucci proves with this recipe, sometimes the most delicious meals in life are the simplest. You only need 3 ingredients to make this frittata, but the results taste like something you’d find at a fancy brunch spot.
Whenever I make eggs, like an omelet or quiche, I always think to add cheddar cheese. Using freshly grated Parmigiano Reggiano in this recipe though was a game-changer for me. Its saltiness and nuttiness pair wonderfully with the rich, creamy eggs. I plan on grating Parm on all my eggs from now on. I also added freshly ground black pepper on top, which brought some cacio e pepe flavors to the mix.
After searching at a farmers market and Whole Foods for wild garlic with no luck, I swapped in chives. They brought an oniony punch that helped to elevate this beyond just a cheesy scrambled egg. (Though I’m sure wild garlic would be lovely, too).
After flipping, both the top and bottom of my frittata were nice and firm, but the center was still a little runny. Considering I sometimes run into the problem of overcooked and dry eggs, I actually liked the texture this frittata had. However, I will say that things got a little messy. Next time, I would pop it in the oven instead of flipping. But, I thoroughly enjoyed this frittata. Bravo, Stanley!
