Frittata recipe for an Italian omelet and interesting facts about eggs

Frittata recipe for a traditional Italian omelette

Today’s star of our culinary journey, the frittata, which we fell in love with at first sight, left such a lasting impression on us and tasted so delicious that it has become a regular guest on our table.

Frittata is a type of baked omelet made with vegetables, meat, seafood, or whatever else your heart desires. Our recipe is based on a traditional version prepared by the locals of Rimini. It’s simple and doesn’t require any special skills. This is a vegetarian version, although there’s nothing stopping you from adding ham, sausage, or chicken if you prefer.

Frittata and the necessary ingredients for two large portions

• 1 red pepper,
• 3 tomatoes,
• 2 onions (for variety, you can use one white and one red),
• 5 larger mushrooms,
• 3 cloves of garlic,
• 4 eggs,
• 6 slices of yellow cheese,
• olive oil,
• a handful of spinach,
• spices and herbs depending on your preferences (we used salt, pepper, thyme, and rosemary).

It is important that the products be washed, fresh and of good quality. Once you have prepared everything you need, you can start creating a delicious, traditional Italian-style frittata.

We already have the ingredients, so it’s time to prepare the Italian omelette

• First, cut the products into medium cubes.
• Heat olive oil in a pan.
• Throw in chopped garlic and fry lightly.
• After the garlic, add onions in medium cubes and brown them as well.
• Add sliced ​​mushrooms.
• Next, add tomatoes and peppers to the pan.
• At this point, lightly salt.
• While our vegetables are cooking on low heat, beat the eggs, adding herbs and the rest of the spices. In my case, it was black pepper, thyme, and rosemary. The eggs should be very well beaten with a clear foam on top.
• In the pan, mix the frying vegetables for the last time, gently pour in the eggs and do not mix any more.
• Leave everything on low heat for about 5 minutes.
• Put spinach leaves on top, and when the eggs are slightly set, add the cheese slices.
• Preheat the grill in the oven and place the pan about 10 centimetres below the heating element.
• In 5 to 10 minutes, the eggs on top should have completely set, the cheese should have turned a pleasant golden colour, and the frittata is ready.

The omelette is served straight from the oven. It tastes great with fresh, crispy bread spread with mayonnaise.

Enjoy your meal!

Eggs information, and interesting facts about eggs

• Eggs seem to have been present in the kitchen since the beginning of time. Before people settled and built cities, they were gatherers. Even then, finding a nest with eggs was a great event and a delicious snack.
• The first mentions of domesticated chickens come from India. There, however, eggs from domestic chickens were initially considered unclean and were fed to animals. Over time, however, they found their way to tables in every corner of the world.
• The Greeks learned to make omelets from them, and the Romans to bake cakes.
• In Ancient Egypt, eggs were a symbol of life and fertility.
• In Europe, witches would foretell the future of a young mother and her child from the shells of an egg cracked on a stone.
• For centuries, the Church forbade eating as if during Lent. The reason was its symbolism related to fertility, as well as the fact that eggs were considered an aphrodisiac in the Middle Ages.
• In the Middle Ages, a hard-boiled egg in its shell was considered safe food because no one could poison it. That is why kings and nobles of the time, who feared assassination attempts, ate eggs almost every day.
• The custom of eating eggs for breakfast is attributed to Louis XV, the Bourbon king of France. Every morning he would sit on the balcony, where he was served a soft-boiled egg. This ceremony was watched by crowds gathered under the palace. When one of the courtiers shouted that the king had just cut off the top of the egg, the crowds cheered.
• In Slavic tradition, the egg symbolizes rebirth, love, and fertility. It was assimilated by Christianity, and today during Easter we paint eggs and decorate them in various ways.
• When using eggs in the kitchen, it is important to remember that it is the yolk that has most of the nutrients, not the white.
• If an egg floats in water, it is old.
• There is a popular joke about the Scots in England. Apparently, every Scottish recipe starts with the words … borrow two eggs from your neighbor …
• The chemical composition of eggs is very similar to the composition of blood. In Ancient Egypt, cooks, when they ran out of eggs, baked cakes and dishes, replacing them with blood.
• While the hen is incubating the eggs, it is gently turned over about 50 times a day.
• In South America, there is a type of chicken called Araucana, which lays coloured eggs. It has blue and sometimes red in its repertoire. Unfortunately, gold eggs are not found.
• A hen can lay up to 340 eggs in a year.
• Eggs contain cysteine, a substance that breaks down acetaldehyde produced in the body after drinking alcohol. This is why eggs are an ideal remedy for a hangover.
• The largest scrambled egg, consisting of 5 thousand eggs, was fried in Poland in the town of Gołdap.
• In English pubs, giant jars of vinegar stand on the counters with boiled eggs floating in them. They say it is an ideal snack for beer. I tried it and I do not agree.
• For a long time, it was believed that brown eggs were healthier. Of course, this is racist nonsense, let’s not judge eggs by their colour. And how do you make a nice Easter egg out of a brown egg?
• You can easily check whether an egg is boiled or raw. If you spin it on the table, a boiled egg will turn without any major problems, but a raw one will not turn.
• And finally, the traditional question: Which came first? The egg or the chicken?