One of my earliest and fondest food memories is that of mygrandfather making frittata. It wasn’t the taste of this hearty, Italian omeletthat made such an impression, although that was always wonderful, it was theexcitement surrounding “the flip.” Traditionally, a frittata is cooked about three-quarters ofthe way, flipped over on to a plate, and slid back into the pan to finishcooking the other side. It’s an hot, slippery exercise fraught with danger, andmore than one of his magnificent creations ended up a broken mess. Come tothink of it, this is where I first learned how to curse in Italian.
The funny thing is, as long as you have a broiler to finishcooking the top, which he did, you don’t need to flip anything. Just pop it infor a few minutes to firm up the eggs, and brown the cheese, and you’re readyto eat. So, why did he insist on the always risky flip-n-slid?
I’m not exactly sure, but I imagine it was because hisfather flipped frittatas, and so did his grandfather. That’s just the way theywere done, so that’s how he did it. Regardless whether you’re flipping or not,this rustic egg pie was invented for late summer’s vegetable bounty. If you can fry it in olive oil, it tastes great in afrittata, especially leftover vegetables that would otherwise end up in thetrash. It’s also amazing with any kind of summer squash. Just remember that theveggies need to be tender before the eggs go in, since they cook so fast. Ihope you give this “memorable” recipe a try soon. Enjoy!
Ingredients for 4 servings:12 large eggs1 tbsp olive oil6 slices of bacon or pancetta1 1/2 cups sliced peppers1 1/2 cups cubed, cooked potatoesOR about 3 cups of any summer veggiesdry or fresh herbs to taste salt and pepper to tastehot pepper flakes to taste2 oz crumbled feta cheese*Remember to drain oil before adding potatoes and eggs!
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