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How to Cook an Authentic Italian Fritatta

a-versatile-italian-fritatta

My wife and I are first generation Italians and our parents both emigrated from a town in southern Italy called San Ferdinando di Puliga. We would like to share this recipe for an authentic Italian frittata that is very easy to make and is very versatile.

This recipe will make a beautiful golden brown frittata with an onion and zucchini filling. It has a trick involved in it, where both sides are cooked by flipping the frying pan. You may also use many other fillings, like potatoes, sausage, asparagus, and broccoli, just to name a few.

Click here for a You Tube video I made to familiarize you with the process and then come back here to follow the recipe.Fittata Recipe

You can also print this hub page and keep the recipe for reference. Below is a map of where our parents are from and the recipe follows.


San Ferdinando di Pulgia Italy

Ingredients

  • 9 Large eggs, or equivalent egg substitue
  • 2 medium zucchini
  • 1 medium size onion
  • One half cup Milk
  • One half cup Romano cheese, Grated
  • To taste Salt and pepper
  • Canola oil, To cover bottom of frying pan
  • Eight inch Fry pan, Non-stick
  • One Dinner plate, To hold fritatta when it is flipped

Ingredients

Ingredients

Ingredients

Diced Zucchini

a-versatile-italian-fritatta

Diced Onions

a-versatile-italian-fritatta

Chop the Onion and Zucchini

  1. Dice the onions with a large dice and put them in a bowl large enough to hold both the diced onions and the chopped zucchini.
  2. Wash the zucchini, cut the ends off and coarsely chop. Add them to the bowl

Prepare the Egg Mixture

  1. In a separate bowl, add the eggs, and grated cheese.
  2. Add salt and pepper to taste
  3. Beat well
  4. Add 1/2 cup of milk and beat well.

Prepare the egg mixture

a-versatile-italian-fritatta

Cooking the Mixture

  1. Place the frying pan on high heat and add oil, just enough to cover the bottom of the pan.
  2. When the oil is hot, add the vegetables to the hot oil.
  3. Sauté the vegtables until the onions become translucent.
  4. Pour in the eggs and mix slowly with the vegetables.
  5. Using a wooden spoon, move the mixture from the edge of the pan to the center. Keep the eggs stirring around as the mixture cooks.
  6. When the eggs looked scrambled and are caramelized on the bottom, switch to medium heat.
  7. Keep the mixture moving to prevent sticking.
  8. When the mixture reaches the golden brown desired color, place the dinner dish over the mixture
  9. Hold the plate over the pan and flip the pan and the plate upside down.
  10. Slide the uncooked side to the bottom of the fry pan and continue cooking until it gets caramelized.
  11. When done, slide the frittata onto a serving plate.
  12. Enjoy your frittata and buon appetite.

Here Is the You Tube video link, it you haven't looked at it yet. Frittata Recipe

It is recommended that you print this recipe by clicking on the print button on your browser.

I hope you have enjoyed this little walk through Italy. It is one of those old world recipes that is passed on from generation to generation. We have shared this recipe with friends and family for years and it has always been a success. As was stated earlier, you can use just about any kind of left-overs as filling, including potatoes, sausage, asparagus, and broccoli. It can be served cold for lunch, like a quiche or even as an appetizer. Buonappetito! Don't forget to rate this recipe by using the rating stars below.

What did you think about this recipe?

Comments

Mike Russo (author) from Placentia California on September 20, 2012:

Hi Jaye: My wife said to give it a try and you will be surprised as to how easy it is to flip. Also practice make perfect. You can also you other ingredients, even leftovers work great. Good Luck.

Jaye Denman from Deep South, USA on September 19, 2012:

Scroll to Continue

A terrific recipe for anyone who loves zucchini and onions (which I do). I can't imagine flipping the frittata without it ending up on my kitchen floor. (Did I mention I'm a klutz? Ha.) Maybe I can use a very large spatula and get a similar effect.

Voted Up++

Jaye

Mike Russo (author) from Placentia California on July 03, 2012:

Cogerson: Thanks for stopping by, enjoy!

UltimateMovieRankings from Virginia on July 03, 2012:

Found your hub fron Greensleeves hub.....looks like a great meal idea...thanks for sharing. Voted up.

Mike Russo (author) from Placentia California on July 01, 2012:

Buon Appetite!

Greensleeves Hubs from Essex, UK on July 01, 2012:

My pleasure. I'm no cook, but I reckon even I could follow your instructions without difficulty!

Mike Russo (author) from Placentia California on July 01, 2012:

Greensleeves Hubs: Thank you so much for the support and kind words. I appreciate you promoting it and thanks for stopping by.

Greensleeves Hubs from Essex, UK on July 01, 2012:

This page has such simple, easy to follow instructions, and a very clear video to back them up, and that helps so much for anyone wanting to prepare the dish.

With that in mind, peoplepower73, I have decided to promote this hub in a review of Italian Cuisine articles which I have just completed and published on HubPages. Hope it brings a little more traffic to this page!

Mike Russo (author) from Placentia California on March 22, 2012:

Aw, thank you sg: I hope you enjoy it. Buon Appetito!...and have a great day.

Sheila Brown from Southern Oklahoma on March 21, 2012:

I have never tried a frittata before. This sounds wonderful! I will give it a try. Thank you for sharing this delicious looking recipe. Voted up, useful and sharing! Have a wonderful day! :)

Mike Russo (author) from Placentia California on February 22, 2012:

Hi pmd: Thanks for stopping by and thanks for the comments. Try it you'll like it. Welcome to hub pages.

pmd333 on February 22, 2012:

Hi, I tried a fritatta once and liked it. I appreciate this recipe and would like to try it out soon.

Mike Russo (author) from Placentia California on February 20, 2012:

Try it, you'll like it. It's very versatile, you can use all kinds of ingredients.

Loveofnight Anderson from Baltimore, Maryland on February 20, 2012:

I have never tried frittatas but it definitely sounds like a must try.Thank you for the introduction because I am running out of new things to cook at home....Be Well

Mike Russo (author) from Placentia California on February 20, 2012:

Thanks for dropping by. Enjoy the frittata.

Mike Russo (author) from Placentia California on February 20, 2012:

I was just trying to make it easy for you to transcribe by printing it first. Good for you and the change. As they say: "Variety is the Spice of Life."

Thelma Alberts from Germany on February 19, 2012:

I love Italian food. I have eaten frittata similar to your recipe in my holiday in Rome. That was very delicious. Voted up and bookmark for later use.

LadyLyell from George, South Africa on February 19, 2012:

Your reply was faster than I could press a "print" button, ha, ha!

You see, I am trying to keep some old fashioned ways going such as a hand written cook book much like my grandmother did. I am wanting to pass it on to my daughter but I dare say she will not be too interested in mum's old fashioned ways.

I just asked my husband if he'd eat frittata but needless to say I got a blank look as, what's that?

You may note in my hubs if you pass by that cooking is rather African style in our kitchen so it's time for a change and who can beat Italian cooking? NO ONE!

Good evening!

Mike Russo (author) from Placentia California on February 19, 2012:

Lady: I'm honored that you are going to put it in your cookbook. You can print it out by using the Print button at the bottom of the page.

LadyLyell from George, South Africa on February 19, 2012:

This recipe sounds just great!

I will write it out in my personal cook book and promise to try.

Thanks.

Mike Russo (author) from Placentia California on February 19, 2012:

smiley: I hope you enjoy it. Thanks for dropping by and buon appetito!

Mike Russo (author) from Placentia California on February 19, 2012:

L.L. I hope you enjoy it.

Mike Russo (author) from Placentia California on February 19, 2012:

You are welcome. Thanks for dropping by. I am also left you some fan mail.

Mike Russo (author) from Placentia California on February 19, 2012:

Brett: Thanks for stopping by. I hope you try it one day.

m from New Zealand on February 19, 2012:

I love Frittatas! I just have it with egg and potatoes with salt and pepper. Very basic I know but I never get sick of it. Now I want to try your version.

L.L. Woodard from Oklahoma City on February 19, 2012:

Thank you for sharing the secret to a firm frittata. These are so elegant to fix for a brunch or even a light dinner meal.

Voted up and SHARED.

Marie Hurt from New Orleans, LA on February 19, 2012:

Love Italian food. Never tried this before though. Looks huge and yummy and good to eat any time of the day. Thanks for giving us this recipe.

Brett C from Asia on February 19, 2012:

Never tried it before, but it certainly looks good and the instructions seem easy enough to follow.

Thanks for SHARING, up and useful.

Mike Russo (author) from Placentia California on February 10, 2012:

Hi Jang: That's great. What a small world. I'll contact you via the contact feature on hub pages. Maybe we can compare notes.

Jplanet on February 10, 2012:

Hi peoplepower73, I love fritatta! My Mom also is from San Ferdinando di Puglia, in Foggia! in the Apulia region of southeast Italy. Small town but lovely. My dad is from Rome instead. And although I moved to Canada, I still miss her delicious Frittata con zucchine e cipolle! Great recipe! I should get back to Rome soon..

Thanks for SHARING.

Mike Russo (author) from Placentia California on February 10, 2012:

Thanks for dropping by Edgar

Mike Russo (author) from Placentia California on February 10, 2012:

My wife says about six, thanks for dropping by.

Edgar Arkham from San Jose, CA on February 10, 2012:

Looks good!

Theresa Ast from Atlanta, Georgia on February 10, 2012:

Sounds wonderful. I love frittatas. How many people would this feed with toast and fresh fruit on the side? Thanks.

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