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1
Preheat the oven to 400 degrees.
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2
Crack eggs into a mixing bowl.
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3
Add sea salt and chives.
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4
Whisk with a fork until whites and yolks are fully incorporated.
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5
Tear bread into large, bite-sized croutons and drop into the egg mixture; use enough bread to cover the surface area of the frittata to achieve something halfway between a bread pudding and an omelet.
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6
Heat an ovenproof, 10-to-12-inch omelet pan over low-medium flame.
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7
Pour olive oil into pan, enough to coat and then some.
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8
You want sizzle, not smoke.
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9
Pour frittata mixture into the pan.
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10
Gently jiggle the pan to get a pizza effect (i.e., the chives and bread pieces are evenly distributed).
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11
Increase the flame to high to let the bottom of the frittata set (this takes 1 to 3 minutes).
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12
While its setting, use a spatula to loosen the eggy batter from the sides of the pan.
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13
As you do this, you are raising the frittata from above to cool it off so it stays loose.
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14
The bottom should set like a pie crust: even and golden, but not brown.
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15
The top should still be liquid.
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16
Move the pan into the oven to cook the top.
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17
This should take less than 5 minutes.
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18
To garnish, shave bottarga over the top (about 1 tsp.
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19
per serving); drop a large dollop of sour cream or creme fraiche in the center; drizzle with olive oil and add cracked pepper to taste.
