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1
Thoroughly butter the bottom and sides of an 8-inch/20-cm nonstick skillet.
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2
If 2 tablespoons/30 g are not sufficient, use more butter.
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3
Place the pan over low heat; when the butter becomes warm, add the chives or onions.
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4
Heat gently, just until they give off a little fragrance.
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5
Add the herbs and greens and, if necessary, a little more butter.
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6
Stir so that all the flavors mingle.
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7
While the greens are heating, beat the eggs, milk, flour, cheese, and a little pepper into a large bowl.
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8
Add the egg mixture to the greens and stir with a fork, taking care to avoid scraping the fork along the bottom of the pan.
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9
While working with the fork in one hand, shake the pan continuously to prevent the frittata from sticking.
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10
Once the frittata has a rather firm skin on the bottom, slide it out of the pan and onto a plate.
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11
Invert the frittata back into the pan so that the less-cooked side of the frittata is now face-down in the pan.
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12
Return to the heat and cook for 2 to 3 minutes, shaking the pan continuously to prevent sticking.
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13
The frittata is done when the bottom is firm and light chestnut-brown.
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14
Slide the frittata onto a dish for serving.
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15
If you plan to cool the frittata, cover it with a clean cloth or paper towels.
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16
Cut into wedges before serving.
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17
Variations: To make a baked omelet, preheat the oven to 300F/150 C. Prepare the greens as above and transfer to a buttered 8-inch/20-cm baking dish.
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18
Beat the eggs, milk, flour, cheese, and pepper in a large bowl and pour over the greens.
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19
Bake for 15 minutes, unmold onto a plate, cut into wedges, and serve.
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20
Although usually served plain, you can drape a paper-thin slice of prosciutto di San Daniele over the frittata before serving.
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21
Wine: Many wines seem to go well with this preparation, including Collio Bianco, Tocai, Sauvignon Blanc, dry Verduzzo, and dry Prosecco
