Various Frittatas
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- eggs
- olive oil
- Parmesan
- asparagus tips
- zucchini
- peas (No. 427)
Instructions
- Break the eggs with a fork just until the whites blend with the yolks; do not overbeat.
- Cook on one side only in good Tuscan oil; when the underside sets, flip onto a plate and serve.
- For fillings, use buttered or boiled greens, Parmesan with or without parsley, asparagus tips, floured fried zucchini rounds, or peas (No. 427).