Frittata (a la Uva)
By Kevin Berardinelli
Prep Time: 10 min
Cooking Time: 20 min
A frittata is an italian-style omelet, different than a french-style omelet because all the ingredients are mixed before cooking, and the product is not folded. It remains open-faced, is cooked slower and more thoroughly, and sometimes even baked. I remember having these at my Nonno’s numerous times in my life, and my father makes a mean one as well.
1 Package of Breakfast Sausage
1 Clove of Garlic
Ground Black Pepper
Preparation is very easy, consisting of chopping vegetables and adding them to the scrambled eggs in a mixing bowl. A little milk can be added to thin out the egg mixture and give a bit more volume to the final dish.
This is a very versatile dish, as is any omelet. I have made some recommendations, but many other vegetables can be added such as spinach, fresh tomato – some italians even add leftover pasta and meatballs (no sauce) to it. The breakfast sausage is good because of its distinct flavor and small diameter. When chopped and cooked in the egg, itll cook thoroughly as will the rest of the frittata.
When all ingredients are in the bowl, pour in the non-stick or buttered frying pan on low-med heat. Partially covering the pan will help in heat distribution as well. Do not stir the mixture while it is in the pan. This is how it will sit. You can sprinkle parmesan cheese and ground black pepper over the top, as well as other garnishes such as bread crumbs. When the frittata looks done, and cooked throughout, you can serve it out of the frying pan, cut like a pizza.
The Secret: What makes it taste the best, is spreading grape jelly over the top of it on my plate. It can even be put between two pieces of toast with the grape jelly, but that is up to you. Apple, apricot, and strawberry jams are also delicious as a spread, as is any great hot sauce. ENJOY!