As with all traditional Tuscan recipes, this dish is simple, using the most basic of ingredients. While of course it can be adapted using your own choice of fillings, it is important to realise that Italians don't believe in having too many different flavours. The secret is to bring out the full flavours of the few ingredients you do use.
Another secret in your arsenal is your soffritto, a mix of diced celery, onion and carrot that adds excellent flavor depth and aroma to any dish, not just slow-cooked ones. We love it here, and its ability to adapt a dish to any palate. As you prepare this quick recipe for your loved ones, you might want to make just a wee bit more to truly fill up on eggy goodness!
Prepare the vegetable filling for frittata
Peel and finely mince carrot, set aside. Finely mince celery, set aside. Peel and finely mince onion (we recommend using white or golden), set aside. Finely mince parsely, set aside. Peel tomatoes (you can parboil to make peeling easier), remove seeds and purée in either blender or immersion blender, set aside.
In medium sauté pan, add extra-virgin olive oil. When heated, add celery, onion, carrot and parsley. Add tomatoes, season and cook for a further 15 minutes. Remove from heat, set aside.
Prepare the egg base for Tuscan frittata
Beat eggs in a bowl, add the flour and some salt and pepper. Set aside.
Cook the egg base for country-style frittata
In medium clean frying pan, heat olive oil and pour in egg and flour batter, cooking as if it were an omelette.
When done, remove from heat and set aside to cool slightly.
Cut the frittata base and finish dish
When frittata is cooled off on a plate, cut into mid-size squares.
Add frittata squares to fresh tomato sauce, gently stirring it all together.
Served immediately. You can choose to serve this dish as an aperitivo or as a main course.
180 minutes 7 ingredients 364 kCal
55 minutes 7 ingredients 379 kCal