If you like frittatas and want something a bit more special yet equally quick, you have to try the quick, tasty, and original Piadifrittata. It is prepared in no time and is perfect as a single dish.
You can fill it with your favorite cold cuts; we used prosciutto salami which you can replace with sopressa veneta, salami Milano, or your favorite cured meat, then slices of Provolone, which melts beautifully, and additionally, we added asparagus we had stored in the pantry.
In short, this quick, tasty, and original recipe for enjoying an unconventional frittata will win you over at the first bite. Below, as always, I leave you other delicious ideas for preparing tasty frittatas, and then let’s immediately discover how to prepare the quick, tasty, and original Piadifrittata right below the photo!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 piadina
- 2 eggs (medium to large)
- 2 pinches salt
- 3 slices Provolone (also smoked)
- 1 oz soppressata (or sopressa veneta or salami Milano)
- to taste asparagus (steamed or canned optional)
- 1 Pan non-stick, 9.5 inches
- 1 Bowl
- 1 Whisk
Preparation of the quick, tasty, and original Piadifrittata
Beat the eggs with a pinch of salt using a fork or hand whisk.
Heat a pan on the stovetop that matches the size of your piadina, then pour in the beaten eggs and cook over medium heat for less than 1 minute.
Shake the pan to loosen the frittata, and as soon as it starts to set, place the piadina on top, pressing with your fingers.
Flip the Piadifrittata, spread chopped asparagus (or artichokes or tomatoes), slices of Provolone, and leave on the heat for another 2 or 3 minutes.
Just before folding the piadina, distribute the slices of soppressata or salami, then fold into a half-moon and leave a moment longer on the heat.
Storage tips and variations
The quick and tasty Piadifrittata can be stored in the refrigerator well-sealed in an airtight container for 2 days.
If your pan is not non-stick, brush it with a little extra virgin olive oil.
You can add the vegetables you have on hand, even slices of fresh tomatoes work great.
Replace Provolone with scamorza or caciocavallo, or even mozzarella.
Do not overcook the frittata, just let it start to set and the edges peel away from the pan so you can add the piadina.
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