ニューヨーク・タイムズのインスタグラム(nytimes) - 4月29日 22時43分

Frittata, the savory Italian egg dish, can be thick or thin, flipped in the pan or finished under the broiler. While the less-is-more approach is all well and good, this recipe goes in the direction of more-is-more, topped just before serving with the creamy burrata and drizzled with an herb-laden pesto. @nytfood recommends pairing this rather deluxe version of #frittata with a bottle of chilled Italian white for a weekend lunch or a late dinner. Visit the link in our profile to get the recipe, photographed here by @karstenmoran.

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