Frittata

Always on picnics at my Italian grandparents farm, my nona would bring a huge frittata served cold with pepsi or seven up and thinck Pugliese bread from Margherita Pizza. It is sublime in is delectable simplicity.

For two people

Ingredients:
4-5 jumbo eggs
1-2 Dry Italian cacciatore sausage in oil (optional)
8 mushrooms
a large onion, sliced
a large green pepper julienned
a medium zucchini sliced into thin discs
EVOO
S&P, dried chillies
Romano cheese grated

Tools:
Very large wide shallow skillet (non stick)
Spatula
A plate for flipping
Bowl for beating eggs.

First beat your eggs well, don’t add any water or milk please. Do put salt and pepper.

Heat you pan to medium high, cover the bottom with a good bit of olive oil and fry the sausage and vegetables (chilies optional) until all has browned. Now add the eggs. Spread the ingredients in the pan until all of the runny eggs are cooked. Check the bottom of the omelet, when it is vvery browned, flip over by sliding onto a plate. Add more oil if the pan is dry. and then using gravity to dump it back into the pan. Top with a delicious amount of fresh Romano cheese and cook until the bottom is browned well. Check the doneness by cutting inside with a fork.



This dish is best served cold with some pinot grigio or seven-up and tons of bread.