My maternal grandfather, Giovanni, loved frittatas, and this one was his favorite. We had chickens growing up, so eggs were always available, and braided onions were always hanging in the cantina (cellar) or growing in the garden. My grandpa and grandma raised two pigs every year, so we had prosciutto. When Grandpa cut some prosciutto, he would always save the fattier corner pieces to make this frittata. What’s unique about this frittata is the cooking time. He liked it soft and runny, and I still make it that way. If any was left over, it made its way between two slices of bread for merenda (snack) or lunch the next day.
3 tablespoons extra-virgin olive oil
4 ounces prosciutto crudo or prosciutto ends, thickly sliced, cut into matchsticks
1 medium spring onion, white and green parts thinly sliced, or 4 scallions, chopped 6 large eggs
Kosher salt
Country bread, for serving Freshly ground black pepper
Heat the olive oil in a large nonstick skillet over medium-low heat. Add the prosciutto, and cook until the fat begins to render, about 2 minutes. Add the spring onions or scallions, and cook until they’re wilted, about 3 minutes.
Beat the eggs in a medium bowl with 1/2 teaspoon salt. Pour the eggs into the skillet, and use a wooden spoon to evenly distribute them over the ingredients in the pan. Cook until loosely set, about 2 minutes. Remove from the heat. (The eggs will finish cooking in the pan.)
Mound the frittata on bread, grind some pepper over the top, and serve.