Frittata de Farmer (Italian-Style Omelet)

I love all types of omelets, but the humble frittata is probably my favorite. One of my earliest food memories is that of my grandfather making and serving me a frittata loaded with fresh garden vegetables. Besides loving the taste, and welcomed break from milk and cereal, I was fascinated by “the flip.”

Traditionally, a frittata is mostly cooked, flipped over onto a plate, and slid back into the pan to finish cooking the other side. It’s an exciting, risky maneuver, and more than one of his frittatas ended up a broken mess. (By the way, this is where I first learned how to swear in Italian).

While my “farmer’s frittata” is virtually the same as Grandpa’s, I forgo the flip. Instead, I finish cooking the top under the broiler for a few minutes. Not only do we get a fast and perfect finish, we get to lightly brown all that beautiful cheese on the top. Anyway, both methods work. No matter which one you go with, I really do hope you give this amazing, Italian-style omelet a try soon. Enjoy!

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