Frittata - The Italian open faced Omelette

 If there is any single dish made in Italy more often than any other, arguably the Frittata would be that dish.  But rarely are any actual recipes ever printed.  There just is not much of a need.

Obviously, this could be served for breakfast. Add some meat and it makes a filling satisfying lunch and it is very acceptable to fry one up and serve as an Antipasto Course... Or, as I do often, it is the main course (only course actually) and just the right size for dinner for two.

There are very few "Rules" for a Frittata .  It has come to define an egg dish (although a hundred years ago a fried egg alone was called a Frittata ... the word and definition have evolved).  So, eggs are a must.  Generally the dish is seasoned with herbs as well as Salt and Pepper.  The extras can be as simple as a dusting of Parmesan Cheese and as complex as you like.  More often than mot, the "recipe" is simply a collection of the dribs and drabs from last night's meal or bits from a planned dinner that night.  As in the example I am showing in the photos, half an onion can add a lot of color and flavor.  Just one sausage can be cut thin, and provide the illusion of lots of meat (plenty to have a bite of meat in every forkful.

 The Frittata is always served open faced, never folded like a French Omelette.  The eggs are also cooked more slowly, usually 5 minutes over a stove top and another couple under a broiler.

OK... here's what I did...

Sausage and Onion Frittata

2 TBS Olive Oil
1 Sausage link, sliced very thin
1/2 Medium Red onion, Sliced thin
3 Eggs (more commonly, 6 eggs are used), Whipped
2 Sage Leaves, sliced into ribbons
1 Green Onion, Sliced for garnish
Salt and Pepper to taste

• Preheat the oven to the broiler setting
• In a medium nonstick OVEN SAFE pan over medium high heat on a stove top burner, bring the Olive Oil up to temperature.
• Add the Onions and cook until slightly translucent
• Add the sausage and saute until just starting to brown
• REDUCE THE HEAT to Low/medium and add the eggs and sage.
• Cook for about 5 minutes, swirling to make sure the bottom is not sticking occasionally.
• When the bottom is set and the center of the top is still jiggly soft, move to the broiler for about 2 minutes only.  Check to be sure the center has set and garnish with scallions and Salt and Pepper to taste.
• Serve WARM and ENJOY

There really are no set "Authentic" recipes for frittatas.  Any combination of cheese, meats, vegetables, herbs and dribs and drabs will make a frittata just fine.  Pasta, Risotto, Mushrooms, olives, cream and even bread can be added.  Everyone has their favorites, but in an "authentic" Italian kitchen, a frittata is simply a wonderful way to make sure that left over food is used to it's best potential.

So, take a look at what you have leftover tonight... would it make a frittata tomorrow???

So, Cin Cin indeed as I add "authentic" Frittata to my "52 Authentic Italian Recipes".

And as always, if you like this recipe and think you might want to give it a try, pin this to your Pinterest Board and be sure to follow me on Pinterest if you want to see the rest of my 52 Ideas!