Source: Nonni cir. 1970’s
Frittata was a staple food for me growing up. My mom would always manage a frittata, often throwing in left-overs from the night before, and minutes later producing a bit of wonderful. But just in case you’ve never heard of a frittata nor tasted one, let me clarify exactly what it is.
Italian for ‘omelette’
Frittata is the Italian word for “omelette”. This should take all the guess work out of the name. But it’s not the typical ‘American’ omelette. Typically, this lovely airy savory delight is usually coupled with left-over’s. That could consist of anything really, but Italians were known as being very crafty and thrifty in the kitchen. The times were tough, and it was not an option to throw food out. But, what to do with left-over vegetables, pasta, or potatoes?
If you couple the concept of left-overs along with an omelette, then the result is a delicious rendition of Frittata. Anything goes. I’ve had many-a- frittata, and it’s varied from roasted vegetables, to fresh spinach, to cheese, mushrooms or potatoes. Even left-over meat or pasta can be diced up and added in. But if you have no left-overs, don’t worry, cuz this dish is lovely with fresh vegetables such as asparagus and tomatoes as an example. But, this is really the ‘can-do’ dish of any person in the kitchen. It just takes a bit of imagination to come up with your version of the Italian omelette!
I believe rule number one in my grandparent’s house was: never, ever throw away good food. My grandmother made these often, my mother followed suit, and I’m now running with the baton. I do honestly believe that my kids will do this recipe throughout their lives too. The only rules that apply are: left-overs, eggs, cheese, pan, oven.
- 2 cups vegetables use cooked left-overs veg, 2 day old pasta, etc.
- 6 large eggs
- 1/2 cup milk
- 1 cup spinach fresh & washed
- 1 cup cheese whatever, use gryere, parmesan, tilsiter, etc..
- Heat oven to 200 Celsius, arrange the ingredients for your frittata to keep the assembly simple. In this case, it's going to include my left- over roaster vegetables with the rest of the spaghetti from last nigh, fresh spinach, fresh leek from garden, and cheese.
- Begin by sauteing the leeks
- until nice and caramelized
- have your left-over ready
- Once leeks or onion base is sauteed, add and combine the left-over
- Turn off the heat and add the spinach on top, don’t mix
- Press down in pan
- Add cheese
- Add egg and milk mixture (beat the eggs, and milk until well combined)
- Bake in the hot oven for 25 minutes, or until fully cooked
- Slice and serve