Frittata has been the inexpensive and tasty food for centuries, allowing also the reusing of leftovers. The workers left home with their frittata sandwich with them, which included scrambled eggs and the remains of yesterday’s dinner. Nothing tastes better like the frittata with yesterday’s spaghetti and tomato sauce.  What I have noticed on American cooking shows is that the frittata goes in the oven to finish cooking.  Italians cook the frittata only on the stovetop – it originated as a fast and easy way to use up leftovers.

 

Ingredients for two: 1 onion, 3 eggs, olive oil.  And anything else you have lying around.  (Be creative!  Got ham? Pasta? Green beans?  Asparagus?)

Fry the onion in the oil.  Scramble eggs separatly in a bowl.  When the onion is ready, pour it into the scrambled egg. Make sure the pan is empty. Then pour a little bit of oil in the empty pan and raise the heat to medium high. Now you are ready to throw the frittata in the pan and to reduce the heat. Cover with a lid, wait and that the top of the frittata is solid and the edges are turning away from the sides. This is the delicate moment of the air flip.  I wish I knew how to add a video because it is difficult to explain how to flip the eggs in the air.  If you’re adventurous, try it.  If you worry you might eat floor-eggs, use a spatula and flip the frittata completely so the side that was up is now facing down.  (This may take some finagling.)  Cook for a few more minutes.

Sometimes I grind pecorino cheese or other cheese over it.

Today I served it in a sandwich with a red raspberry hot sauce. It’s the perfect marriage between the sweet hot taste of the jelly and the sweet of the onion.

Try also frittata with artichokes or other vegetables .  Mangia!

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