Method:
Stuffed frittata is a delicious second course to make the eggs taste more deliciously, even for children. It is a preparation that requires little time, but allows you to create a dish full of flavors, also ideal as a snack to take to a picnic out of town! By dividing the egg mixture in half, you will get two soft discs including a stringy heart of Emmentaler and delicious slices of cooked ham. But you can free your imagination for the filling and season the stuffed frittata as you prefer, perhaps varying with a filling of cheese and sautéed seasonal vegetables!
To prepare the stuffed frittata, start by coarsely chopping the sprigs of chives and slice the Emmentaler cheese. Break the eggs and collect them in a large bowl.
Beat them with a fork 4 and add the grated Grana Padano cheese, mix and add the sprigs of chives, salt and pepper to taste.
Mix all the ingredients and divide the batter in two bowls. In a 9 inch (24 cm) pan, pour a drizzle of oil and heat it up well. Pour the contents of one of the two bowls. Cover with a lid and cook over high heat for 2-3 minutes. Then flip the frittata with the help of the lid or a plate and slide it back into the pan. Let it cook on the other side for another 2 minutes without the lid. Transfer the ready frittata on a plate 12 and keep it aside for a moment.
Grease another 9 inch (24 cm) diameter pan with a drizzle of oil, heat and repeat the same operations for the remaining eggs: pour the contents of the bowl into the pan and cook for about 2 minutes with the cover; then turn it upside down with the help of the lid; cook the frittata on the other too.
Then distribute the slices of cheese on the surface of the frittata and those of ham. Place the frittata you prepared earlier with the part where the sprigs of chives are visible facing upwards.
Cover with the lid and cook for another 1-2 minutes, then gently unmold the frittata and place it on a tray or a serving dish. You can slice the stuffed frittata and serve it in wedges.