How to Make a Frittata Like My 99-year-old Italian Grandmother

When I was a kid, Lent never seemed that hard to me. I had to give up something I really loved like Snickers (which I seriously needed to cut back on anyway) and avoid meat on Fridays (which meant eating my grandmother's fri--taaa-taas). Eating Nan's frittatas was not a sacrifice.

Frittata is nothing more than eggs with vegetables, cheeses, or meats cooked into it. Yet, my grandmother's frittatas were always something special -- delicious, healthy, and comforting.

Whether or not you recognize Lent or have an Italian grandmother, there are many reasons why you should know how to make a frittata:

• They're ridiculously fast and easy to make.
  
• They're the perfect meal for the end of the week when you've run out of food. You could put just about anything in a frittata, (though I'd avoid chocolate chips).
• They're endlessly versatile. Make them with whole eggs, egg whites, or Egg Beaters; add meats, cheeses, or veggies; and eat 'em for breakfast, lunch, or dinner.
  
• They make great leftovers for tomorrow's lunch. Try some in a sandwich.
  
• They're so much fun to say. Come on, you know you want to say it like Nan used to. So in your best Italian grandmother accent and say, "fri--taaa-taa" as if it's the greatest word in the world. I know for Nan, it was right up there with "pizzelle" or her favorite word, "bingo."
  

Here's how to make a great frittata in 5 easy steps:

1. Saute fillings before adding them to the eggs. This will impart more flavor and ensure that the fillings are thoroughly cooked.
2. Lightly whisk eggs with herbs and seasonings before adding to the pan.
3. Cook frittata in a heavy, flat-bottomed skillet over medium heat.
4. This one is important: Using a fork, gently push the egg mixture from side to side, allowing it to seep to the bottom of the pan. This will ensure that the eggs cook thoroughly.
5. Place the frittata under a broiler to create a puffy, golden brown topping.

Nan hasn't made a frittata in a few years. She is 99 years old and lives in the Alzheimer's unit of a nursing home, but it's like she's here with me every time I make one. Today's frittata combines two of Nan's favorite vegetables: tender asparagus and earthy mushrooms.

When I served it to Jeff, I said in true Nan fashion: "Come on, have a nice piece of frit--aaa--taa with asparagus and mushroonz." For some reason, Nan could never pronounce the final "m" in mushrooms; it always came out as "mushroon," which would inevitably make me laugh, which would inevitably lead to Nan saying, "What? What's so funny?"

I'm sending my Italian asparagus, mushroon, and Parmesan frittata to Maryann of Finding La Dolce Vita and Marie of Proud Italian Cook who are hosting the fabulous Festa Italiana. They'd like you to share your favorite Italian dish with them. I couldn't possibly choose just one favorite Italian dish, but frittatas are right up there with homemade pizza and Sunday gravy and meatballs.

Now, it's time to mangia!

Italian Asparagus, Mushroom, and
Parmesan Frittata
Makes 2 servings.
Print recipe only here.

1-2 teaspoons olive oil
10 asparagus spears, cut into 1-inch slices
1 cup sliced white button mushrooms
6 large eggs (Egg Beaters or whites only are fine)
1/3 cup grated Parmesan cheese (divided)
1 1/2 tablespoons chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
A few dashes of salt

Bring a small saucepan of water to a boil. Boil the asparagus for 2 minutes; drain, then place in a bowl of ice water. Shocking it will maintain its vivid green color. Drain and set aside.

Meanwhile, beat the eggs in a small bowl with half of the cheese, the fresh parsley, and salt and red pepper.

Add olive oil to an 8-inch non-stick skillet over medium-low heat. Add mushrooms and sauté for 5 minutes or until golden brown; add the asparagus and cook 1 more minute. Pour the egg mixture into the skillet. With a fork, gently move the egg mixture from side to side allowing the egg to seep to the bottom of the pan. Do this for 5-7 minutes, until the eggs start to solidify and a crust begins to form around the edges. Give the pan handle a jiggle, and when the eggs appear nearly set, evenly sprinkle the second half of the cheese over the top of the frittata.

Remove the pan from the stove top and place under the broiler for 4-5 minutes, or until the top begins to puff up and turn golden brown. Keep a close eye on it so it doesn’t burn. Let cool for a couple of minutes before slicing. Serve hot or at room temperature.

Other Nan dishes you might like:

• Italian pizzelle cookies
• Italian lentil soup
  
• Italian Easter Ricotta Pie with Pineapple
  

Other vegetarian, Lent-friendly dishes you might like:

• Jacket Potatoes
• Fennel and Sun-Dried Tomato Risotto
  
• Creamy Cauliflower and Chestnut Soup
• Roasted Pepper, Olive and Brie Bruschetta
  
• Rapini on Crispy Polenta with Rosemary-Goat Cheese Sauce

PS-Mansi just invited me to send my frittata to her for the 20th round of Weekend Breakfast Blogging created by Nandita. Why not send Mansi your well-balanced breakfasts by March 31st? Everybody knows that breakfast is the most important meal of the day. (My mother taught me well.)

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Heuvos Rancheros son Muy Deliciosos

Since I live in Southern California, I really should speak Spanish. It’s not like I don’t know any Spanish. I know a few essential phrases, such as Buenas dias. ¿Cómo esta? Muchas gracias. And ¿Puedo tener huevos rancheros, por favor?

It’s not much, but it’s gotten me by so far, especially the last one. Knowing how to ask for huevos rancheros is muy importante since it’s one of my favorite dishes for brunch. So, when Rosa of Rosa’s Yummy Yums tagged me for a brunch meme I knew exactly what to make.

I ate heuvos rancheros for the first time 10 years ago in Chapel Hill, NC. Since then, I’ve eaten heuvos rancheros all over the country, from San Diego, CA to Miami, FL, and I can say two things for certain about them:

1. I’ve never had heuvos rancheros prepared the same way twice.
2. I’ve never had a dish of heuvos rancheros I haven’t liked.

Heuvos rancheros refers to a dish containing eggs and tortillas. It is one of those gloriously laid back dishes that seems to turn out well no matter how much (or little) effort goes into making it and no matter which ingredients are used. As with any regional dish, I’m sure there are many recipes for “the right way” to make them. If so, I don’t have it. I’m always altering the ingredients based on what is available seasonally and what I’m in the mood to eat.

One of the best I’ve ever had was in a diner in Albuquerque, NM, where they served the eggs fried, topped with black beans, and two sauces: a red and a green mole. Despite my efforts to replicate these moles, I never have quite achieved it. That’s ok. I’ll be happy to keep trying.

Regarding the eggs, I’ve had them fried, scrambled, and sunny side up, so it just depends on what you like. Though they’re usually served on soft corn tortillas, I’ve also made them on crispy corn tortilla chips and on whole wheat tortillas as well.

As for toppings? It’s up to you. Black beans are typical, but I like pinto as well as other veggies including peppers, potatoes, corn, and chayote squash. And for the cheese? From sharp cheddar to Jack to Cotija, they’re all good. Sour cream and guacamole are typical, but I like them without. And I’ve had all types of savory sauces: from fiery to sweet moles and various salsas.


For this post, I made one of my favorite (and easiest) versions with a salsa verde (green salsa) since the farmers’ market has just starting selling this season’s fresh crop of tomatillos. If you’re not familiar with tomatillos, pronounced (toh-MAH-tee-YOS), they look like a green tomato, but they’re actually a member of the gooseberry family. They are small, green spherical fruit that are encased in a papery husk and are often used in Mexican and Southwestern cooking. They have a slightly tart flavor, not unlike a Granny Smith apple, and sometimes taste lemony. When buying tomatillos, look for bright green fruits (not yellow or brown, which means they’re old), and make sure the papery husk is smooth and tight on the fruit, not shriveled or blackened. Tomatillos can be eaten raw or cooked.

For this sauce I roast the tomatillos, which mellows their tartness and pair them savory onions, fiery jalapenos, and tangy lime for a sauce with a little kick. The entire dish is pretty low-calorie yet filling, but you can add/substitute ingredients to your liking.

Tell me, do you enjoy heuvos rancheros and make them at home? If so, what’s your favorite way to prepare them? I’m always looking for new ideas.





Heuvos Rancheros with Salsa Verde
Makes 4 servings.
Print recipe only here.

½ cup white onion
1 small jalapeno with seeds
8-10 small tomatillos, husks removed, and quartered
1 tsp canola oil
The juice of ½ lime
1-2 Tbsp fresh cilantro, chopped
Salt, to taste
1 (15-oz) can black beans, rinsed

8 eggs
8 (6-inch) corn tortillas

Optional garnishes:
Shredded sharp cheddar cheese
Sour cream or Mexican crema
Additional fresh cilantro
Diced avocado

To make the salsa, preheat broiler. Place tomatillos, onions, and whole jalapeno in an oven proof dish; add 1 tsp canola oil, and toss to coat. Place under broiler for about 10 minutes, or until brown spots begin to appear on the vegetables. Remove from broiler; let cool for a few minutes. Place in a blender; add lime juice, cilantro, and salt. Blend until coarsely mixed.

Meanwhile, heat black beans on stovetop or in microwave.

Beat eggs in a small bowl; scramble on stovetop for 2-3 minutes, or until at desired doneness. Alternatively, you can pan fry the eggs in a little canola oil. It’s a matter of preference.

To heat tortillas, simply place a tortilla directly over the flame of a stovetop burner. Using a pair of tongs, turn it several times to prevent it from burning, until it’s warmed through but still soft to the touch. Keep tortillas wrapped in foil to stay warm until ready to serve. Alternatively, place tortillas in a warm oven (about 250 degrees) for 8-10 minutes, or until warmed through but still soft to the touch.

For each serving, lay two warmed tortillas on plate, top with ¼ scrambled eggs, ¼ heated black beans, ¼ tomatillo salsa, and desired garnishes.

For more on tomatillos, check out this tasty post from Jeff of C for Cooking.

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“It's Fri—taaa—taa!”

Every Friday after school, my mom and I delivered groceries to my grandmother in her little apartment. (More about her here). We arrived at her front door, arms heavy with Stop n' Shop bags, and would ring the bell with a free elbow. Invariably, I would complain about how long it was taking her. (I swear, it took her 5 minutes to walk the 10 feet from her recliner to the front door). And invariably, we would hear her voice from within, “Aspette! Aspette!” (Wait! Wait!). With my arms completely numb by this point, she would finally let us in and exclaim: “Oooohh, I’m so glad you came! I just made a nice fri—taaa—taa. You’ll have some.” She said it every time as if she didn’t expect us.

Though we ate frittata often at home, I associate it most with Spring and with Nan; Fridays during Lent we would abstain from meat, so she always made a simple vegetable frittata, which was waiting for us when we arrived.

On a typical New England March day (rainy and raw), we couldn’t wait to get inside her toasty warm apartment where the thermostat was always set at 78 degrees. Her cramped apartment exuded comfort: as a girl, I loved the way every nook and cranny was filled with furniture and heirlooms and the way the smell of baked goods and coffee filled the rooms. It was so quiet that I would just sit crouched on her sofa in the few beams of light from the late afternoon sun and listen to the ticking of her grandfather clock. After filling ourselves on frittata, my grandmother (and oftentimes my mother and I!) would fall asleep.

Frittata is really nothing more than eggs with vegetables, cheeses, or meats cooked into it. Yet, made the right way, it is oh-so-satisfying. Of the countless delicious meals my grandmother made, my mother still says her frittatas were the best. They were always simple: potato and onion, sausage and pepper, or spinach and Parmesan. Invariably, we would ask her: “But Nan, what do you do? Nobody makes frittata like you.” To which she would shrug her shoulders, throw her hand in the air, and reply,“What? What do I do? It’s frittata,” then smile to herself. She loved the compliment, and we knew it.

Nan’s Potato, Pepper, and Onion Frittata
Print recipe only here.

1-2 tsp olive oil
1 small potato, diced
1 small onion or shallot
1/2 red bell pepper, thinly sliced
5 eggs (Egg Beaters or whites only are also fine)
A handful of fresh basil, thinly sliced
A handful of fresh parsley, chopped
½ cup grated Parmesan cheese
A few shakes of crushed red pepper
A few dashes of salt

Over medium-low heat, add olive oil to an 8-inch non-stick skillet; and potatoes and sauté until golden brown, about 5-7 min. Add onions; cook another 2-3 minutes. Add red bell pepper strips; cook another 2-3 minutes.

Meanwhile, beat the eggs in a small bowl; add fresh basil, parsley, cheese, salt, and red pepper. Pour the egg mixture into the skillet. With a fork, gently move the egg mixture from side to side as it begins to cook to ensure that it cooks evenly. Do this until the eggs start to solidify and a crust begins to form around the edges. This takes about 5-8 minutes. Give the pan handle a jiggle, and when the eggs appear set, remove the pan from the stovetop and place under the broiler. Broil for 3-4 minutes, until the top begins to puff up and turn a golden brown. Keep a close eye on it so it doesn’t burn. Once nicely browned, let cool for a couple of minutes before slicing. Serve hot or at room temperature. Makes 2 large or 4 small servings.

Leftovers? Try a Frittata Sandwich

Since no one left Nan's house without food (ever), we would often eat frittata for lunch the next day. Mom would put it on toasted Italian bread with a little bit of homemade tomato sauce ("gravy" for the RI readers) and melted mozzarella. It's one of Jeff's favorites.

I am submitting this post to the Ellie of Kitchen Wench who is hosting a lovely once-off event: Nostalgia Tastes Bittersweet. Also, for another springtime frittata recipe, check out Toni's asparagus frittata at Daily Bread Journal.

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