Frittata with Bread and Bottarga

• 6 eggs
• 2 teaspoons sea salt
• 2 tablespoons chives, chopped
• Stale, crusty loaf of good Italian bread (Pugliese or ciabatta)
• Bottarga du tonno (for shaving)
• Olive oil (for the pan and for drizzling)
• A healthy dollop of sour cream or creme fraiche
• Freshly ground coarse black pepper to taste.

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

eggs, salt, chives, crusty, bottarga, olive oil, sour cream, freshly ground coarse black pepper

Taken from cooking.nytimes.com/recipes/1015357 (may not work)