Photo by Alex Lau
This frittata could be made in 15 minutes, but Cortney Burns, who developed this recipe, intentionally takes much longer. She cooks the eggs over a low flame, folding the curds over themselves again and again in the skillet to create soft layers like those found in Japanese-style omelets. The low oven she finishes the eggs in ensures that those layers remain custardy and light. Just don’t skip the aioli; it balances the sweet flavors in the frittata.