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Growing up we always had a frittata in our house. Peppers and eggs was a big favorite. My mom would also make one with zucchini & onions, or sauted spinach. These were often eaten on fridays

when meat was not allowed. Then, there was always sausage and eggs. Today, sausage and eggs is a dinner for me. I add parmesan cheese to the eggs. Delicious. I always fry my frittata in olive oil with a dab of butter.

I just remembered that my mom would use leftover meatballs too. She would cut them up and add

eggs and voila - a frittata. Very little was wasted. Hooray for the mighty, little, egg.

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That’s the beauty of a frittata, it welcomes and embraces whatever is left in the back of the fridge and turns it into a new, delicious dish!

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Frittata recipes are always welcome as are frittatas themselves at my table in my house in my neighborhood in my city in my state in my country . . . .

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This community is just THE BEST! Ahah

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Mar 31, 2023Liked by Giulia Scarpaleggia

Dave always does the frittatas in our house. Mainly for Sunday brunch. He uses both butter and olive oil and the family favorite is minced ham, shredded potatoes and smoked provolone. I’m going to request he try the onion one, it sounds delicious.

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Oh frittata with potatoes is a favourite here, too! How nice should it be with provolone!

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Onion frittata - great idea! I have a heavy surplus of onions from store via my fortnightly veg-box.

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Ah perfect! I like my onion frittata heavy on onions (I’m doing exactly what Elizabeth David accused Italian cooks to do!)

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Mar 31, 2023Liked by Giulia Scarpaleggia

So how to “define” a frittata? How much percentage of egg it should contain? I guess it is just too hard (and even not necessary?) to have the ratio by the book? At the same time I guess there are certain ingredients that are not supposed to be included, such as flour and water. Otherwise it would be more like a “pancake”? 😜🤔🤔🤔

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Well it is mainly eggs, and you can add a bit of parmigiano or pecorino, then whatever is left, abundant, or in season, from vegetable to breadcrumbs, from spaghetti to cheese!

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Apr 5, 2023Liked by Giulia Scarpaleggia

Hi Giulia, I tried your onion frittata yesterday (with a bit of fontina added, because I can almost never resist a chance to add cheese to eggs). The amount of onions that is packed into just 4 eggs was kind of revelatory to me and I LOVED it! I did have problems with flipping and half the thing ended up on the stove top, but I was able to scoop most of it up, and it tasted delicious enough that I’m willing to give it another go. I had it for dinner with a green salad and some warm multigrain bread, but I’ve been imaging what a treat it would be as a sandwich on the go, as you described. Thanks so much for the push to try something different, and congrats on the new book!

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Fontina is always a good option when it comes to cheese and onions! thank you so much for trying out the recipe!

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Apr 2, 2023Liked by Giulia Scarpaleggia

Oh thanks for the hint Giulia that would be a lovely change from my bland diet. You would

Have heard about it and it’s not a disease thank goodness……Low Fodmap. Keep loving life 😁

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Apr 2, 2023Liked by Giulia Scarpaleggia

I used to think, who needs a recipe for a frittata, it’s just something you DO. But in reality, when I try someone’s recipe for a dish I make routinely, I always learn so much. That potato artichoke frittata sounds like perfection!

And here (in my house), olive oil for frittata, butter for omelette. Butter for scrambled eggs, sometimes olive oil for fried. 🤷🏻‍♀️!

But they are all delicious in their own ways.

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you are so right! most of the times, the recipes where I learn more are those of dishes I make routinely, that shed a new light on something I often do without thinking.

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Apr 1, 2023Liked by Giulia Scarpaleggia

I always loved leek frittatas and used olive oil unfortunately I can’t eat all those lovely Italian

Basics like onions and garlic but I can read about them ❤️

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oh that must be difficult! I saw a video months ago - I think it was on Milk Street - that claimed that caramelized fennels are very similar to onions, maybe that's something worth trying.

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