tagAlt.Tuscan Country style Frittata

Tuscan Country-style Frittata recipe

This rustic recipe for Frittata is simple, rich and healthy and one of traditional Italian cuisine's staples. How to make frittata in 3 simple steps.

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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!

25 total time (min)

20 cooking time (min.)


11 ingredients


285 kCal


4 steps to complete the preparation

Ingredients

for 4 servings

Tuscan Country-style Frittata Veggie filling

  • Extra-virgin olive oil 2 table-spoon
  • Celery (Stalk) 1
  • Yellow Onion 1
  • Carrot 1
  • Parsley (Stem) 1 (small bunch)
  • Tomato 300 grams

Tuscan Country-style Frittata Egg base

  • Egg (Medium Yellow) 6
  • All-purpose flour 1 table-spoon
  • Salt as needed
  • Black Pepper as needed
  • Extra-virgin olive oil 1 table-spoon

Perfect Match

more pairings...

Filippo Bartolotta

Filippo Bartolotta

Lighea - Sicilia DOC Zibibbo, Sicily - Donnafugata
0.75l

An aromatic Mediterranean white with a marked freshness and grit persistence

View product

Preparation

for 4 servings

Step

1

Of 4

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. 

Step

2

Of 4

Prepare the egg base for Tuscan frittata

Beat eggs in a bowl, add the flour and some salt and pepper.   Set aside. 

Step

3

Of 4

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.

Step

4

Of 4

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.

Perfect Match

more pairings...

Filippo Bartolotta

Filippo Bartolotta

Lighea - Sicilia DOC Zibibbo, Sicily - Donnafugata
0.75l

An aromatic Mediterranean white with a marked freshness and grit persistence

View product

Pairing

Lighea - Sicilia DOC Zibibbo, Sicily - Donnafugata
0.75l

An aromatic Mediterranean white with a marked freshness and grit persistence

View product
Canna Torta - IGT Tuscan White - Podere le Ripi
0.75l

A light amber color, fresh and elegant bouquet

View product
Roccato - Toscana IGT Wine - Rocca delle Macie
0.75l

Mouth-filling and velvet, Rocca delle Macìe's historic Supertuscan

View product
Lighea - Sicilia DOC Zibibbo, Sicily - Donnafugata
0.75l

An aromatic Mediterranean white with a marked freshness and grit persistence

View product
Canna Torta - IGT Tuscan White - Podere le Ripi
0.75l

A light amber color, fresh and elegant bouquet

View product
Roccato - Toscana IGT Wine - Rocca delle Macie
0.75l

Mouth-filling and velvet, Rocca delle Macìe's historic Supertuscan

View product

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