Frittattas like Pizza, are among Italy’s most popular and humble dishes, a classic “poor people’s” food that would allow to create a more well-rounded meal by utilizing whatever was left in the pantry and then adding some eggs and flour. A frittatta base is always the same, it’s fast to make and very lowcarb (for those who are trying to cut down on carbs in their diet) or alternatively vegetarian.
Today, I had some leftover pork sausages from the local market as well as eggs, onions and leek in the fridge. The obvious thing was to make a tasty frittatta! There’s little you cannot use in a frittatta….icecream, maybe?
~ Easy Frittatta Recipe ~
(for 2 people as a main dish or 4 as a side)
- 5 small eggs
- 4 small sausages
- 1 big onion, 1 small leek stalk
- ~2dl milk
- Olive oil, salt, pepper, herbs
- All-purpose flour
Cut the meats and vegetables into small cubes or strips and stir-fry in olive oil until golden. Use an iron skillet or frying pan with at least a 2cm high rim to hold the rising frittatta.
In a separate bowl, first whisk some milk with 1 table spoon of flour. Add the eggs and whisk further until even consistency is achieved. Add salt, pepper and herbs to taste. I like using chives or dill, oregano or herbs de provence depending on the frittatta.
Douse the stiry-fry with the egg mix and put a lid on for approx. 10mins at medium to high heat. If the frittatta isn’t rising, increase heat. Lay a plate on top of the frittatta inside the pan, to turn it around and let the other side get some heat for another 3 minutes. The frittatta will rise considerably after you flipped it around.