The Italian Frittata . . . a more casual laid-back version of the French omelet

The most difficult part of making a French omelet may be the folding which for most cooks ends up being quite the mess. Enter the Italians and the frittata, the Italian version of the omelet. It doesn’t have to be folded and it doesn’t have to be perfect. In fact the Italian expression: “hai fatto una frittata, loosely translates to mean “you’ve made quite a mess”.

Some might describe the Italian frittata as a more casual, laid-back version of the French omelet. The quintessential casalinga comfort food thrown together, open-faced made with fresh eggs, cheese, vegetables and kitchen left overs, lightly fried (fritta) in olive oil until the eggs are set and no more egg is escaping. But make no mistake, a well-made Italian frittata is a worthy rival of the French inspired omelet.

With typical Italian sprezzatura, the frittata possesses a certain nonchalanceness. The cook makes it look like they simply tossed it together while checking the latest AC Milan scores. As if it came together without a second thought. But as in all Italian cooking the dish is much more and is meant to be approachable and that may be its superpower.

So how is a frittata made? According to several expert sources here is what you need to do to make an Italian frittata

• you need to use full-fat milk

• proportions matter – the dairy to egg ration should be (8 -12 large eggs to a half-cup of dairy)

• use a 10-12” pan with a thick bottom and round borders that conducts and retains heat well (non-stick is fine)

• because a traditional frittata uses left overs, sauté any additions before adding to the frittata to avoid watering down your eggs

• do not over beat the eggs; beat only enough to blend the whites and yolks

• season your eggs with salt, pepper and herbs before adding them to the pan. We like to use a few pinches of Dario Cecchini Profumo del Chianti Herbal Salt Blend. The blend includes Italian sea salt, sage, lavender, thyme, rosemary, laurel, fennel pollen, and juniper and gives an aroma and nostalgia of the forests and vineyards of Chianti

• choose your cheese well, for a standard 8-12 egg frittata, stir in about one cup of shredded cheese

• never over cook your frittata, a good frittata should have the texture of custard, trembling and barely set

• a silicon spatula is helpful in mixing and managing the frittata

Italian Frittata

• 8- 12 large eggs

• ½ cup whole milk

• ¾ cup grated Italian cheese with a little whole milk ricotta for a lighter texture and taste

• gray sea salt and coarsely ground black pepper

• 2 tablespoons extra virgin olive oil

• ½ medium onion, chopped

• 2 cloves of chopped garlic (optional)

• ½ pound of fresh Italian sausage links, casings removed  

• 1 bunch of roasted asparagus or sautéed broccoli rabe

  
  

Whisk eggs and milk in a medium bowl. Mix in cheese; season with salt and pepper and set aside. Sauté onion and sausage over medium in olive oil until onion is softened and sausage is brown, 6–8 minutes. Remove sausage and onions from pan. Add 1 tbsp butter to pan drippings and melt in pan . Sauté garlic until light golden and tender.

Add vegetables; season with salt and pepper and cook, stirring occasionally.  Reduce heat to low and pour egg mixture into pan. Add the sausage and onion mixture. Cook, shaking pan occasionally, until edges of mixture are just set, 5-7 minutes. If it shakes it is not yet set. You can then cook an additional 2-3 minutes but be careful not to over cook or it will be dry.

If desired, you can top the frittata with additional shredded cheese and place under broiler until top is golden brown for a few minutes longer. Cut frittata into wedges and serve warm or room temperature.