According to the Wikipedia a frittata is "a kind of Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittatas are cooked slowly. Most often, they are cooked on the stovetop on low heat until the eggs are set, then run under the broiler, but they can also be baked. Except for the cooking fat, all ingredients are fully mixed with the eggs before cooking starts."
A frittata is just an Italian version of an omelette. Having a good frittata recipe in your repertoire is an incredibly useful idea. When you need a quick vegetarian protein hit, there are few things more satisfying.
Now, my Nonna made these with what she had leftover in the fridge...and she always cooked them on the stove till almost done, then baked them. I never remember them ever having meat or pasta and I wouldn't cause I never liked meat (remember ..refer to earlier posts).. so the only ones I would eat had only vegetables.. so here are a couple of variations..
Don't get pissy with me, I have no written recipe..so I am winging it here..
and do not call this a "frit ta ta"... so anglo... pronounced "fri thar ta (accent on the 'thar')
Spinach Frittata
6-8 eggs, beaten
2-3 Tbsp. olive oil, divided
1 onion, finely chopped
1-2 tomatoes, chopped and drained (this depends on size..and type..I like plum tomatoes)
1/2 tsp. salt (optional)
about a pound of chopped fresh spinach, cooked or a package of frozen, defrosted
1/3 cup parmesan or other hard, grating cheese
2 Tbsp. minced parsley,and/or basil
1/4 tsp. freshly ground black pepper
Ok now, foodies, get a good cast iron frying pan, (seasoned)..or any good size heavy frying pan (preferably with a handle that doesn't melt). Put your pan on a medium flame/heat. Put olive oil in your pan..heat till fragrant and then add onion and cook till caramelized (a little browned). Then add tomatoes and spinach and herbs..cook till just heated through...beat cheese into eggs. Add eggs and cheese to spinach/tomato/onion pan. Let it cook on top of the stove till bottom is set... now you can do a couple of things here..I do both depending on how lazy I am and how hot it is. You can either put a cover on the pan and continue to cook slowly till the top is set or..you can put the pan in a 350 degree oven till it is cooked..top will be a little browned that way. Now, if you want you can sprinkle cheese on top too before baking..and if you are using good imported Italian cheese, omit the salt.
Now some people add garlic...but really?? why ruin a perfectly good frittata
Variations...
*with this spinach mixture..use feta cheese instead of Italian cheese (Nonna never made it this way but I do..and it is mmm yummola)
*Instead of spinach use cooked sliced zucchini (mm love this too...she did do this one, especially in summer when zucchini was plentiful..in other words people were putting bags on your porch, ringing the bell, and running away..lol)
*One of my favorite variations of this is made with potato...ohh ..just delish. If you use potato..either use left over hash browns or home fries.. or make some. Omit the spinach, tomato and basil..cheese is optional.. but a good sharp cheddar works.. not very Italian, I know..but half of me is British.
*bacon alert* (ohh Doug, if you do make this with potato and cheese...crumbled cooked bacon is awesome in it)
*You can also use summer squash, sliced and cooked instead of zucchini or both together.
as my Nonna would say, Mangia!! (say MAHN-djyah)
Godere ed essere felice
hubba hubba
People have asked me why there are only pictures of sexy men in the blog and not women..
well for one thing I don't swing that way...
and Doug can post pictures of sexy women...
I mean just let him try it...just once
Words of Wisdom from Mama:
Never make love in the garden – the corn has ears,the potatoes have eyes, and the tomatoes will blush
No comments:
Post a Comment