The tomato frittatas are a main course that is simple and extremely delicious.
In my home, they came about a bit by accident, to use up the eggs and breadcrumbs that often remained from breading other recipes, only to recently discover that these frittatas are a typical Sicilian recipe.
With this recipe, you will get small frittatas that will puff up during cooking and become like little sponges ready to absorb the tomato sauce they are later immersed in.
Now take a minute to read the recipe and then…let’s COOK and EAT!!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Frittatas
- 3 eggs
- 1 tablespoon milk
- 2 tablespoons grated Parmesan cheese (or pecorino)
- to taste salt
- to taste black pepper (ground)
- 5 tablespoons breadcrumbs
- to taste chopped garlic and parsley
- to taste vegetable oil
- 14 oz canned tomatoes
- 1 clove garlic
- to taste extra virgin olive oil
- A few leaves basil
- to taste salt
Tools
- 1 Fork
- 1 Bowl
- 1 Spoon
- 1 Frying pan
- 1 Saucepan
Steps
To prepare the tomato frittatas, start with the sauce.
In a saucepan, brown a garlic clove in a little extra virgin olive oil and then add the canned tomatoes, a pinch of salt, a few basil leaves, and let simmer for 15 minutes.
Meanwhile, in a bowl, break the eggs and add the milk, grated cheese, salt, pepper, and finely chopped garlic and parsley. Beat the eggs with a fork and mix all the ingredients.
At this point, also add the breadcrumbs and mix to obtain a soft and homogeneous mixture.
Spoon the mixture (1 tablespoon = 1 frittata) and fry it for a couple of minutes on each side until you get nice and fluffy golden frittatas.
Finally, once ready, transfer them to the saucepan with the tomato sauce still cooking and let them soak for 5 minutes so they absorb the seasoning well.
Once done, plate them and serve with plenty of bread.
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