Prosciutto di Parma
The salted, air-dried hams used to make prosciutto crudo dolce (sweet, raw ham) are obtained from the hindquarters of pigs weighing about 350 pounds.  The hams are treated with a salt massage before undergoing about 12 months of drying in well-ventilated storerooms.

Read more  >>
The prosciuttos bearing the Parma mark are matured in the Levoni plant in Lesignano de’ Bagni, near Langhirano, and comply with the strict standards of the production regulation. Pork legs come exclusively from heavy pigs weighing at least 160 kg, bred in northern and central Italy.
Your place for traditional Italian recipes
Spinach and Pea Frittata
The word frittata, which derives from the Italian verb friggere, or “to fry,” implies the simplicity of
cucina povera-the humble cuisine of Italy.  For a simple frittata, lightly beaten eggs flavored
with herbs and/or cheese are poured into a skillet, cooked until set, and then placed under a
broiler to brown the top.  Unlike the French omelet, the frittata requires no skillful flipping or folding. 
A frittata can be a quick and easy meal to make when you don’t have the time to go grocery shopping and the refrigerator seems bare.  All those odds and ends in your fridge can make for a great frittata. In fact, in Italy, sometimes before serving lunch or dinner, a small portion of the meal is purposely put aside for a frittata the next day.  One of the best things about making a frittata is that you don’t really need a recipe. Once you learn the basic method for making a frittata, your combination of ingredients is endless.  We have provided you with a few recipe ideas to get you started. Of course, you can substitute all egg whites in any of the recipes.
Spinach and Pea Frittata
Corn and Roasted Red Pepper Frittata
Asparagus and Prosciutto Frittata
Basic Method for Making a Frittata:

Preheat a broiler.  Use a nonstick skillet with an oven-proof handle, since the skillet will be going under the broiler to set.  Nonstick cookware reduces the amount of oil or butter needed and allows the frittata to release more easily when cooked.  As for whether to use butter or olive oil-besides just personal preference, you should also consider which of those tastes marries best with the other ingredients you are using in the dish.  Heat the oil or melt the butter and then add the beaten eggs, herbs, and/or vegetables to the skillet.  Gently stir to combine everything and wait patiently for the frittata to set.  Keep the heat at medium-low so the bottom doesn’t burn.  To ensure that the frittata will release easily from the skillet when it is done, occasionally run a fork or spatula around the edges as the eggs set.  When all but the top layer of egg has set, transfer the skillet to a broiler and finish cooking the top for a minute or two.  Stay close to the broiler, as a frittata can go from golden brown to burned very quickly.

If you prefer not to use a broiler, there are 3 other methods for making a frittata.  Once the eggs are partially set, place a large plate over the skillet and invert the frittata onto the plate.  Then slide the bottom side up back into the skillet to finish cooking.  Another method is to simply cover the skillet and allow the frittata to cook through over low heat. Or you can bake the partially cooked frittata in a 350 degree F. oven for about 10 minutes or until set.

If you are adding a large amount of vegetables to the frittata, they will need to be cooked first.  To keep any vegetables in the frittata from sticking to the skillet, cook them first and then remove them from the skillet.  Add a little more oil or butter to the skillet then pour the eggs and vegetables back in.

How many eggs to use in a frittata:
Generally, you can make a frittata for 2 to 3 people in an 8-inch skillet using 4 eggs. For 4 servings, use 6 to 8 eggs and use a 10-inch skillet.  You can use up to 12 eggs in a 12-inch skillet.  You must be careful with a larger size because the edges will get too well done before the middle is cooked through.    To serve more people, we recommend making several smaller frittatas. 
Spinach and Pea Frittata

(Serves 4)


2 teaspoons olive oil
1 teaspoon butter
1 small onion, chopped
4 ounces fresh spinach leaves
4 ounces frozen peas, thawed
Salt and pepper
6 eggs, lightly beaten
1/4 cup grated Parmesan cheese


Preheat a broiler.
Heat the oil in a 10-inch skillet over medium heat.  Add the onion and cook until tender, 4-5 minutes.  Stir in the spinach and peas.  Season with salt and pepper.  Cook until the spinach is wilted and any moisture is evaporated. 

Pour the eggs over the vegetables and give them a quick stir to blend.
Sprinkle the Parmesan cheese over the top.  Cook for about 5 minutes until the bottom is set.  Place under the preheated broiler for 2-3 minutes until golden.
Give the skillet a shake to loosen the frittata.  Slide it onto a plate to serve.
Serve warm or at room temperature.
Corn and Roasted Red Pepper Frittata    

(Serves 4)


2 teaspoons olive oil
1 teaspoon butter
2 tablespoons finely chopped onion
1 cup fresh corn kernels
1 roasted red pepper, cut into strips
4 eggs, lightly beaten
Salt and pepper
4 ounces Fontina cheese, shredded
1 tablespoon chopped chives


Preheat a broiler.
Heat the oil and butter in a 10-inch skillet over medium heat.  Add the onions and corn.  Saute for 2-3 minutes until the corn just begins to brown.  Add the red pepper strips; cook for 1 minute.

Add the eggs, salt and pepper, Fontina, and chives.  Cook over medium heat for 3-4 minutes until the bottom is set.  Place under the preheated broiler and cook for 2-3 minutes until lightly golden.  Give the skillet a shake to loosen the frittata.  Slide it onto a plate to serve.  Serve warm or at room temperature.
Asparagus and Prosciutto Frittata

(Serves 2 to 3)


2 tablespoons olive oil
1 small onion, diced
1 garlic clove, minced
3/4 cup asparagus, cut into 1-inch pieces
4 eggs
4 slices of prosciutto
Salt and pepper
1/3 cup shredded Asiago cheese


Preheat a broiler.
Heat the oil in an 8-inch skillet over medium heat.  Add the onion, garlic and asparagus; cook until tender, 4-5 minutes.

In a bowl, beat together the eggs and prosciutto; season with salt and pepper.
Add the egg mixture to the pan and gently stir to incorporate the vegetables.
Cook over medium-low heat, occasionally lifting the edges with a fork or spatula.  Continue cooking until the frittata is set, except for the top.  Sprinkle the Asiago cheese over the top.

Place under the preheated broiler and cook for 2-3 minutes until lightly golden.
Give the skillet a shake to loosen the frittata.  Slide it onto a plate and cut into wedges to serve.  Serve warm or at room temperature.
Home     |    Privacy Policy    |    Site Map   |  Contact Us 
Copyright  2001 - 2019   Sandra Laux
Eggs: Fresh, Simple Recipes for Frittatas, Omelets, Scrambles & More
Filled with luscious photographs and more than forty tempting recipes, the simple yet inspiring dishes found in this book include classic comforts like Toad in the Hole and Deviled Eggs as well as creative new ideas like Eggs Baked in Tomatoes and whimsical Eggs in Prosciutto Nests.
JARRED ROASTED PEPPERS  have all the flavor of homemade but you save time and effort.  And they're delicious even when peppers are out of season, 


Layer in a sandwich with goat cheese and arugula

Simmer in chicken stock andpuree for soup

Blend into prepared hummus
You Might Also Like
Deep-Dish Ham, Mushroom, and Onion Quiche
Cinnamon Polenta Pancakes with Strawberry Sauce
Cavatelli with Ham and Eggs
Print Friendly and PDF