Eggs! Beautiful and delicious eggs!
I love any recipe in which eggs are the star of the show!
Anything from omelettes, to quiche, to breakfast casseroles, to deviled eggs, to Italian frittata! Eggs rule in my kitchen!
My mother and I recently made handmade ravioli with a swiss chard filling and we had a little bit leftover with no more pasta to fill. So instead of popping that extra filling in our mouthes and finishing it off right then and there, my mother said to me, “My mother used to take the left over ravioli filling and make a frittata with it.”
I was never fortunate enough to know my maternal nonna. She died prematurely during childbirth of my uncle Joseph, who also died as an infant two weeks later. My mother lost her own mother at a young 17 years of age.
So I decided to make this frittata and surprise my mother with it one morning. She loved it! And if my mother says that something is delicious, trust me, it is! I hope it brought back memories of my nonna Catherine Lazzaretti Santi.
This is so easy! All I did was take 5 jumbo eggs and mix in the leftover swiss chard filling (about ⅔ of a cup), and blend in a half cup of pecorino romano cheese. I added some fresh cracked black pepper and that was it.
Make sure your ‘little’ skillet is oiled well so that the frittata doesn’t stick to the pan when removing and placing onto your plate.
Here’s the link for the swiss chard filling that I used: Swiss chard and cheese ravioli filling.
The Italian word frittata derives from friggere which means fried, a term used for cooking eggs in a skillet.
“Frittata” is a Italy’s distinct version of an omelette”, and differs in five ways:
- A frittata always has at least one optional ingredient included, whereas an omelette can be made with eggs only.
- Frittata and such ingredients are combined with the beaten egg mixture while the eggs are still raw rather than being laid over the mostly-cooked egg mixture before it is folded, as in a conventional omelette.
- Eggs for frittata may be beaten vigorously to incorporate more air than traditional savory omelettes, to allow a deeper filling and a fluffier result.
- The mixture is cooked over a very low heat, more slowly than an omelette, for at least 5 – 10 minutes, until the underside is set but the top is still runny.
- The partly cooked frittata is not folded to enclose its contents, like an omelette, but it is instead either turned over in full, and cooked grilled briefly or baked in a very hot oven and finished under a the oven broiler to cook the top layer for around five minutes.