“In Italy, food is an obsession and rightly so.” Traveling to Italy for over 40 years I have witnessed this infatuation and ardent passion for food on a daily basis. That is why, it comes as no surprise that in Italy almost every ingredient or traditional recipe is celebrated in some way, typically by means of a sagra or town festival. Montaquila, a town in the Molise region of southern Italy, celebrates La Sagra della Frittata or the “Frittata Festival.” In 2018, they kicked off the event by making a BIG-frittata with 1,501 eggs!
A frittata, is a great treat and for generations Italian's used it as a solution to reducing waste. After a family dinner in which there were leftovers (not often, but occasionally) those leftovers would make a tasty frittata the next morning. The frittata is a common way to use up any leftover ingredients you have in the fridge--vegetables, protein, pasta, beans, cheese--the list goes on. You can follow the recipe below or simply adapt it with what you have on hand. Enjoy!
Preheat oven to 350°F.
Add the water and leeks to a cast iron skillet and heat over medium high until the leeks are soft; about 5 minutes. Add the extra virgin olive oil, green onion, kale, brussel sprouts and mushrooms (or other vegetable you have on hand). Heat until vegetables are soft; 10-15 minutes.
In the meantime, whisk the eggs in a medium sized bowl then stir in the Parmigiano Reggiano cheese, milk and parsley. When the vegetables are cooked, pour the egg mixture over the vegetables. (For a prettier presentation, remove half of the vegetables, pour in the egg mixture then layer those vegetables on top.) Cook over medium heat for 5 minutes until the eggs are just barely set. Carefully slide (use a hot pad as skillet handle will be very hot) the cast iron skillet into the preheated oven and bake for 15-20 minutes or until the edges are slightly golden and the egg mixture doesn’t run (test with knife) when sliced with a knife (I turn on the broiler for a couple minutes at the end to get a nice golden brown crust on top, but you need to watch very carefully it as it will quickly burn). Remove from oven and grate Parmigiano Reggiano over top of frittata. Serve warm or cold.
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Tony Moglia's grandparents immigrated from Italy in the early 1900's. He's a dual citizen who has traveled extensively throughout Italy for 40 years. He's happily married to a vibrant dancer who together have two children and three grandchildren. Tony has dreamed of Villas of Italy since his first trip to Italy, and now he shares his dream with you.