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Export 8 ingredients for grocery delivery
Step 1
1 In a large, deep-bottomed skillet over medium-high heat, heat 1/4 cup of the olive oil until shimmering
Step 2
2 Add the garlic and cook, stirring, until fragrant but not browned, about 1 minute
Step 3
3 Add the crushed tomatoes, and season to taste with salt, pepper and red pepper flakes, if using
Step 4
4 Stir to combine well and cook, stirring occasionally, for 5 minutes
Step 5
5 Decrease the heat to low, cover and simmer while you prepare the eggs
Step 6
6 In an 8-inch nonstick skillet over medium-high heat, heat 1 1/2 tablespoons of oil until shimmering
Step 7
7 Have on hand a pot lid at least as wide or wider than the pan
Step 8
8 In a small bowl, whisk 2 of the eggs and season lightly with salt and pepper
Step 9
9 Pour the eggs into the skillet and cook for 15 to 20 seconds
Step 10
10 As the eggs start to set, gently pull the edges toward the center of the pan, tilting to let the uncooked egg fill in the gaps
Step 11
11 Repeat this until the frittata is set enough to be fully loosened from the pan with a spatula, about 1 minute
Step 12
12 Loosen the frittata from the pan with a spatula and, holding the pan in your dominant hand and the pot lid upside-down by its handle in your other hand, slide the frittata onto the upturned lid
Step 13
13 Quickly and confidently, flip the frittata back into the pan and cook until fully set, another 30 seconds
Step 14
14 Transfer to a cutting board
Step 15
15 Repeat three more times with the remaining oil and eggs
Step 16
16 Once all the frittatas are cooked and have cooled enough to handle, roll each one and slice into 3/4-inch-wide strips
Step 17
17 Taste the sauce, and season with salt and/or pepper as desired
Step 18
18 Add the strips to the sauce, gently stir to coat and let simmer, uncovered, until the egg strips absorb some of the thickened sauce, about 10 minutes
Step 19
19 Divide the eggs and sauce equally among 4 shallow bowls, and garnish generously with the pecorino and mint
Step 20
20 Serve warm, with crusty bread for dipping